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Blueberry Ricotta Cake

Source of Recipe

LEONA


Recipe Introduction

This moist, rich cake makes a pleasant late-summer dessert

List of Ingredients


1 cup Unbleached All-Purpose Flour
3/4 cup sugar
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
1/4 cup shortening
1 egg
1/2 teaspoon vanilla
1 1/2 cups fresh or frozen blueberries

Topping

2 eggs
1 1/4 cups ricotta cheese
1/3 cup sugar
1/4 teaspoon vanilla




Recipe


For the batter: In a small bowl, combine the flour, sugar, baking powder and salt. Add the milk, shortening, egg and vanilla, beating till smooth. Spoon the batter into a greased 9 x 9 x 2-inch pan. Sprinkle the blueberries over the batter.

For the topping: In a small bowl, beat the eggs till frothy, then beat in the cheese, sugar and vanilla. Spread this mixture evenly over the blueberries.

Bake the cake in a preheated 350°F oven for 55 to 60 minutes, or until it's golden brown around the edges. Yield: 12 servings.