Blueberry Ricotta Cake

Blueberry Ricotta Cake

I never really cooked with ricotta cheese. I just assumed it had lots of fat and calories. But actually, it's very similar to cottage cheese, but only more dense, which makes it a perfect candidate for an alternative to cream cheese and other high fat/sugar icing. If you love cream cheese icing, you're gonna love this Blueberry Cake with Ricotta Cheese Icing. Not only does it taste amazing, but the amount of ricotta cheese we use for this cake has 30 grams of protein and way less fat and calories. This was just for me and the boys, so I only used one 10 inch pan. But if you want to make a whole cake with 4-6 layers, just double the recipe and use an extra pan.  Keep this refrigerated. It tastes amazing when it's cold. If you want it to taste like regular frosting, just add more sugar.

2 cups flour

4 tsp baking soda

1 stick butter

3/4 cup sugar

1/2 tsp salt

3 eggs

1 cup milk or water

3/4 cup frozen blueberries or mixed berry mix (thawed for juice)

1) Preheat oven to 350

2) Grease and flour an 8-10 inch pan.  

3) In a mixer, cream softened butter with sugar

4) Add eggs and slowly blend

5) Add salt, baking soda and thawed berries.  

6) Add flour ½ cup at a time.  Add milk/water in between each addition. Scrape bowl down when needed.

7) Add batter to pan and bake at 350 for about 30 minutes. Remove from oven when center is slightly firm and bouncy or when a toothpick through the center comes out clean.

8) Remove the cake from the pan and place in fridge or freezer until chilled.

9) Slice cake into two or three layers with a long knife.  I prefer more layers. Makes the cake less dense and allows you to add more filling.

10) Pour chilled ricotta icing on each layer and spread out.  You can also scatter more frozen or thawed berries on each layer for added texture and taste.  

Icing:  

1 1/2 cup ricotta cheese

1/3 cup sugar (amount of sugar up to you. If you want it sweeter, add more.  If you like it slightly tangy, use 1/4 cup)

Blend ricotta and sugar until smooth.  You can also whip a little air into it to make it slightly fluffy.  Refrigerate to thicken.