Picnic

Blueberry Ricotta Cake is for Dessert.

Blueberry Ricotta Cake takes 40 minutes to prepare.

Blueberry Ricotta Cake takes 30 minutes to cook.

Blueberry Ricotta Cake makes 12 servings.

The ingredients for Blueberry Ricotta Cake are:

1 cup fresh or frozen blueberries, divided
1 tbsp honey
1 tbsp water
3/4 cup flour
1/4 cup whole wheat flour
1/4 cup ground flaxseed
1/2 tbsp baking powder
1/4 tsp salt
1/4 tsp nutmeg
1/3 cup softened butter
1/2 cup sugar
1 egg
1 tsp vanilla
4 oz ricotta cheese
1/4 cup 1% milk

Here is how you make Blueberry Ricotta Cake:

Preheat the oven to 350F, grease and line an 8" pan.In a small pot, combine 2/3 cup blueberries, honey and water.Bring to a simmer and cook until very thick and syrupy, stirring often, about 10-12 minutes. Remove from heat, mash with a potato masher or fork and set aside.In a medium bowl, whisk together flours, flaxseed, baking powder, salt and nutmeg. Set aside.In a large bowl, beat together butter and sugar.Add egg, vanilla and ricotta, beat well.Add half the flour mixture to the creamed blend, then add milk and blueberry mash, beating in.Add remaining flour and reserved 1/3 cup blueberries, folding in well.Bake until a toothpick comes out with brownie-like moist crumbs, 28-30 minutes. Cool completely in the pan before cutting.Number of Servings: 12Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Blueberry Ricotta Cake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 165.3

• Total Fat: 7.9 g
• Cholesterol: 36.8 mg
• Sodium: 53.5 mg
• Total Carbs: 20.8 g
• Dietary Fiber: 1.5 g
• Protein: 3.9 g

The dietary needs meet for Blueberry Ricotta Cake is Vegetarian