Wish Upon A Dish: Blueberry Ricotta Cake and a Screen Porch To Die For

July 4, 2011

Blueberry Ricotta Cake and a Screen Porch To Die For

Happy 4th everyone!!!



I really wanted a picnic yesterday, yes, I did. Unfortunately the Man upstairs had different plans for me.

That's OK, I'm very adaptable. We called my SIL and BIL and took our picnic to Pennsylvania. She just built this wonderful deck and screened-in porch to the back of her house. A ceiling fan kept the dense, humid air moving and when it continued to rain on and off till 3:30, we were dry and having a nice visit.

I took my hot capicola, Prosciutto de Parma, roasted peppers, buffalo mozzarella, tomatoes, romaine lettuce, and the pasta and broccoli salad, laid it on a platter and made a simple vinaigrette. So, instead of sandwiches we had a nice salad with grilled chicken and potatoes and the whole meal came together in 30 minutes.

I am glad I made the blueberry ricotta cake from a post I read this week at Stacey Snacks.


This cake is everything she said it was. I will be making this one often.
You don't need an electric mixer, this can simply be mixed in 2 bowls and by layering the cake part, the fruit layer (I can't wait to try different fruits) and the cheese layer.


As the cake bakes the bottom layer rises around the outside and then up to the top to bake halfway over the top. The cake gets a golden, slightly crunchy crust while the cheese part peeks out the middle. It's delicious.

When you cut a slice, you can see the interior. This cake tasted as good as it looked. When we left last night, there were two saran wrapped pieces in her fridge.

You have got to make this cake. If I can successfully bake this recipe, anyone can.

We all know I can't bake to save my life.

Best Blueberry Ricotta Cake Ever (posted by Stacey Snacks as adapted from King Arthur Flour)

Batter:
* 1 cup 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 large egg
* 1/2 teaspoon vanilla
* Zest of a lemon
* 3/4 cup fresh blueberries, tossed in flour

Topping:
* 2 large eggs
* 1 1/4 cups ricotta cheese
* 1/3 cup sugar
* 1/4 teaspoon vanilla

1. Preheat the oven to 350°F. Grease a 9 x 9 x 2-inch pan (use a spring form pan lined with parchment).
2. 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.
3. Sprinkle the blueberries over the batter.

For the topping:
1. In a small bowl, beat the eggs till frothy, then beat in the cheese, sugar
and vanilla. Spread this mixture evenly over the blueberries.
2. Bake the cake for 55 to 60 minutes, or until it's golden brown around the edges. Remove from the oven and cool to lukewarm before serving.


The Nudge thanks you, my SIL thanks you, my BIL and niece thank you and me? Well, I simply adore you.

You can be sure I will pass this recipe on.

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