A delicious cake that comes together in just a few moments. Juicy blueberries are nestled in a delicate ricotta layer, all sitting on a simple cake base. It looks beautiful, is wonderfully soft straight from the oven, and by the next day it tastes even more like a cheesecake. These blueberry ricotta squares are the perfect treat for afternoon tea.
Ingredients for the cake base:
- 150 g plain flour
- 130 g caster sugar
- 1 teaspoon baking powder
- a pinch of salt
- 85 ml milk
- 55 g butter, melted
- 1 large egg
- ½ teaspoon vanilla extract
- 250 g blueberries
Ingredients for the ricotta layer:
- 350 g ricotta
- 2 large eggs
- 70 g sugar
- 1 teaspoon vanilla extract
All ingredients should be at room temperature.
Prepare the cake batter. In a large bowl, combine the milk, melted butter, egg, vanilla extract and sugar. Whisk until smooth. Sift the flour and baking powder directly into the mixture, add the salt and whisk just until combined. Do not overmix.
Line a 22 cm square baking tin with baking paper. Pour the batter into the prepared tin and spread evenly. Scatter the blueberries evenly over the surface.
To make the ricotta layer, place the ricotta, eggs, sugar and vanilla extract into a bowl and whisk until smooth and fully combined. Pour the ricotta mixture over the blueberries and level the surface.
Bake at 180°C for approximately 50 minutes. Remove from the oven, leave to cool completely, then cut into squares.
Enjoy!
Adapted from a recipe by Bajaderka.
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