Italian Ricotta Almond Cake with Blueberries
Easy, moist ricotta cake flavoured with almond and studded with juicy blueberries.
Ingredients
- 1 1/2 cups flour
- 2 Tbsp Almond Flour
- 1 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups ricotta
- 3 eggs
- 1/2 cup butter melted (not hot)
- 1 tsp vanilla
- 1 tsp almond extract
- 1 cup frozen blueberries
- 2 Tbsp Flaked almonds
- 1 Tbsp Cane sugar
Instructions
- Combine the flour, almond flour, sugar, baking powder and salt in a bowl. Mix well and set aside.
- In a separate bowl whisk together the ricotta, eggs, butter, vanilla and almond extract. Mix well.
- Add the flour mixture into the ricotta mixture and mix until just combined.
- Fold in the blueberries.
- Spread the batter evenly into a greased and/or lined 9” round pan.
- Sprinkle the batter with the flaked almonds and the cane sugar.
- Bake at 350 degrees for 45-50 minutes.
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