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This blueberry cake is moist and bursting with juicy blueberries then topped with a ricotta glaze which provides a creamy richness to the cake! Serve with espresso or tea for brunch, dessert or any big day.
![Cake on a glass cake stand with a slice on a white plate.](https://anitalianinmykitchen.com/wp-content/uploads/2024/04/ric-gl-blueberry-cake-image3-1-of-1-683x1024.jpg)
Blueberry desserts are a household favourite and irrespective of the baked good once I add recent, juicy blueberries to it, it turns into irresistible. This glazed ricotta blueberry cake is simply another reason to like this candy berry.
This buttery, moist cake has an analogous style to my easy blueberry bars however I made it in a bundt pan like my easy blueberry cake with vanilla glaze. It’s the most effective of each desserts!
Whereas a crumb topping like my blueberry crumb cake would work right here, too, I made a decision upon a ricotta glaze to not solely give it an Italian style, but additionally as a result of it provides a lot creaminess to the highest of the cake!
Why You’ll Love This Recipe
- Moist and wealthy: This cake is baked in a bundt pan which leads to a cake with a moist texture with a sightly dense crumb. A typical Italian cake.
- Flavorful: Recent blueberries add the right quantity of candy and tangy berry style in every chunk
- Simple to make: With easy substances, this cake might be prepped in a couple of minutes and within the oven to bake.
You have to 10 substances to make this cake: cake flour which is able to add a lightweight crumb to the cake that isn’t attainable with all-purpose flour, pastry flour can be utilized as properly. Baking powder and salt, you’ll need two eggs and one giant egg yolk. Greatest to deliver the eggs to room temperature to make sure they incorporate totally into the batter. Granulated sugar, sugar is necessary as a result of, it provides a candy style to the cake and balances the tart blueberry style, it additionally helps to melt the crumb and add moisture. Vanilla extract, butter, milk, both complete or 2% milk is finest to make use of for added taste, and naturally blueberries.
![Ingredients for the recipe.](https://anitalianinmykitchen.com/wp-content/uploads/2024/04/ric-glazed-cake-ingredients.jpg)
Ricotta glaze: Ricotta cheese and powdered sugar.
![Ingredients for the recipe.](https://anitalianinmykitchen.com/wp-content/uploads/2024/04/ric-glazed-cake-ingredients2.jpg)
Substitutions and Variations
- Lemon zest: In case you love the style and tang of citrus in your blueberry cake, add as much as 2 Tablespoons of lemon zest. We love this mixture in my blueberry scones.
- Oil: As a substitute of butter you need to use vegetable oil on this cake. Whereas your cake won’t be as wealthy, oil usually provides a extra tender crumb in cake.
- Frozen blueberries: Whereas I like recent blueberries, you need to use frozen blueberries, too. No have to thaw them however make sure you toss them with a bit flour.
- Buttermilk: So as to add further smooth texture and taste to the blueberry cake, use buttermilk as an alternative of milk.
- Glaze: As a substitute of a ricotta glaze, you’ll be able to simply mud the cake with powdered sugar or use a cream cheese glaze, the lemon glaze from my blueberry baked donuts or a easy vanilla glaze.
That is the way you make the Blueberry Cake
In a medium bowl whisk collectively flour, baking powder and salt.
![The dry ingredients whisked in the bowl.](https://anitalianinmykitchen.com/wp-content/uploads/2024/04/ric-gl-blueberry-cake-how-to-make-1.jpg)
In a big bowl of a stand mixer or utilizing an electrical mixer, beat the eggs, egg yolk and sugar till mild in colour, this may take a couple of minutes. Add the vanilla, melted butter and milk, beat to mix.
![The batter in the mixing bowl.](https://anitalianinmykitchen.com/wp-content/uploads/2024/04/ric-gl-blueberry-cake-how-to-make-2.jpg)
Add the dry substances to the moist substances and beat to mix. Fold within the blueberries.
![Baking the cake batter and the blueberries added.](https://anitalianinmykitchen.com/wp-content/uploads/2024/04/ric-gl-blueberry-cake-how-to-make-3.jpg)
Then spoon the cake batter evenly within the ready pan. Bake till baked via. Cool for a bit within the pan, then transfer to a wire rack to chill fully.
![The cake in the pan before and after baking.](https://anitalianinmykitchen.com/wp-content/uploads/2024/04/ric-gl-blueberry-cake-how-to-make-4.jpg)
In a small bowl, mix ricotta glaze substances and stir till easy. Drizzle cooled cake with ricotta glaze earlier than serving. Keep in mind Italian desserts are denser than North American desserts and often not as candy, personally I a lot favor them now over butter cream frosted desserts I grew up with.
![The glaze in a white bowl and the cake on the cake stand.](https://anitalianinmykitchen.com/wp-content/uploads/2024/04/ric-gl-blueberry-cake-how-to-make-6.jpg)
Professional Suggestions
- Forestall blueberries from sinking: Toss blueberries with flour to stop them from sinking within the cake.
- Measurement of blueberries: It may be arduous to foretell what mom nature will give us with recent blueberries, however for desserts I favor smaller to medium sized blueberries. Massive blueberries are likely to sink to the underside of the cake.
- Spray pan: To stop your cake from sticking, spray the bundt pan with cooking spray. I additionally wish to mud it with flour to make sure the cake removes simply from the pan.
- Toothpick check: All ovens bake in a different way so begin checking your cake for doneness at 40 minutes. If a toothpick inserted into the middle of the cake comes out clear it’s accomplished! If it’s nonetheless moist with batter, bake for one more 5-10 minutes earlier than checking once more.
- Cool fully earlier than including glaze: In any other case the glaze will simply run off the perimeters or pool in the course of the cake.
![The glazed cake on a cake stand.](https://anitalianinmykitchen.com/wp-content/uploads/2024/04/ric-gl-blueberry-cake-1-of-1-683x1024.jpg)
fAQ: Can I take advantage of different Berries?
If you want to make this cake with different berries, you positively can. If utilizing strawberries, cube them first. Smaller raspberries and blackberries would work nice, too!
FAQ: Can i exploit a distinct pan to bake the cake?
Sure, however the baking time will change. You should utilize a 9×13 pan and begin checking for doneness round half-hour. A tube pan will work however might take longer to bake.
FAQ: Methods to retailer leftover cake?
Unglazed cake might be saved lined at room temperature for as much as 3 days. If your house is sizzling and humid, retailer within the fridge. Glazed blueberry cake must be saved within the fridge and dropped at room temperature earlier than serving.
FAQ: am i able to freeze this blueberry cake?
Sure, however it’s best to take action earlier than including the ricotta glaze. Cool fully then retailer both the entire cake lined in plastic wrap then aluminum foil or wrap every slice individually. Retailer in a freezer secure bag for as much as one month. Thaw within the fridge, add the glaze if desired and luxuriate in.
This Blueberry Cake with a lightweight Ricotta glaze was a giant hit in our household, I hope it’s in your’s too! Let me know. Get pleasure from!
![A slice of cake on a white plate.](https://anitalianinmykitchen.com/wp-content/uploads/2024/04/ric-gl-blueberry-cake-image-1-of-1-1024x683.jpg)
Extra Blueberry Recipes to Strive
- 2⅓ cups cake/pastry flour
- 1¼ teaspoons baking powder
- ¼ teaspoon salt
- 2 giant eggs (room temperature)
- 1 giant egg yolk (room temperature)
- ¾ cup +2 tablespoons granulated sugar (175g complete, if you happen to double the recipe then double this quantity)
- 1 teaspoon vanilla extract
- ⅔ cup butter melted & cooled (or vegetable oil)
- ½ cup +2 tablespoons milk (complete or 2% – room temperature) (145ml complete, if you happen to double the recipe then double this quantity)
- 1 cup blueberries (toss with 1-2 teaspoons of flour)
FOR THE RICOTTA GLAZE
- ½ cup ricotta cheese
- 2-3 cups powdered sugar
Forestall your display from going darkish
-
Pre-heat oven to 350F/180C. Grease and flour or spray a ten inch bundt pan.
-
In a medium bowl whisk collectively the flour, baking powder and salt.
-
In a big bowl or stand mixer beat the eggs, egg yolk and sugar till mild, 4-5 minutes. Add the vanilla, melted butter and milk, beat to mix. Add the dry substances and beat to mix. Fold within the blueberries, spoon the batter (it is going to be thick) evenly within the ready pan.
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Bake for roughly 40-45 minutes or till a toothpick comes out clear or with a number of crumbs hooked up. Let cool 15-20 minutes within the pan then transfer to a wire rack to chill fully. Drizzle with ricotta glaze if desired or mud with powdered sugar earlier than serving. Get pleasure from!
- Lemon zest: In case you love the style and tang of citrus in your blueberry cake, add as much as 2 Tablespoons of lemon zest. We love this mixture in my blueberry scones.
- Oil: As a substitute of butter you need to use vegetable oil on this cake. Whereas your cake won’t be as wealthy, oil usually provides a extra tender crumb in cake.
- Frozen blueberries: Whereas I like recent blueberries, you need to use frozen blueberries, too. No have to thaw them however make sure you toss them with a bit flour.
- Buttermilk: So as to add further smooth texture and taste to the blueberry cake, use buttermilk as an alternative of milk.
- Glaze: As a substitute of a ricotta glaze, you’ll be able to simply mud the cake with powdered sugar or use a cream cheese glaze, the lemon glaze from my blueberry baked donuts or a easy vanilla glaze.
Toss blueberries with a few teaspoons of flour to stop them from sinking within the cake. Unglazed cake might be saved lined at room temperature for as much as 3 days. If your house is sizzling and humid, retailer within the fridge. Glazed blueberry cake must be saved within the fridge and dropped at room temperature earlier than serving.
You’ll be able to freeze the cake, however it’s best to take action earlier than including the ricotta glaze. Cool fully then retailer both the entire cake lined in plastic wrap then aluminum foil or wrap every slice individually. Retailer in a freezer secure bag for as much as one month. Thaw within the fridge, add the glaze if desired and luxuriate in.
Energy: 422kcal | Carbohydrates: 64g | Protein: 7g | Fats: 16g | Saturated Fats: 10g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 4g | Trans Fats: 1g | Ldl cholesterol: 95mg | Sodium: 188mg | Potassium: 141mg | Fiber: 1g | Sugar: 41g | Vitamin A: 532IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg
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