Ricotta Glazed Blueberry Cake

Ingredients

• 2⅓ cups cake/pastry flour
• 1¼ teaspoons baking powder
• ¼ teaspoon salt
• 2 large eggs (room temperature)
• 1 large egg yolk (room temperature)
• ¾ cup +2 tablespoons granulated sugar ((175g total, if you double the recipe then double this amount))
• 1 teaspoon vanilla extract
• ⅔ cup butter melted & cooled (or vegetable oil)
• ½ cup +2 tablespoons milk (whole or 2% - room temperature)
• 1 cup blueberries (toss with 1-2 teaspoons of flour)
• ½ cup ricotta cheese
• 2-3 cups powdered sugar

Steps

1. 1

   Pre-heat oven to 350F/180C. Grease and flour or spray a 10 inch bundt pan.

2. 2

   In a medium bowl whisk together the flour, baking powder and salt.

3. 3

   In a large bowl or stand mixer beat the eggs, egg yolk and sugar until light, 4-5 minutes. Add the vanilla, melted butter and milk, beat to combine. Add the dry ingredients and beat to combine. Fold in the blueberries, spoon the batter (it will be thick) evenly in the prepared pan.

4. 4

   Bake for approximately 40-45 minutes or until a toothpick comes out clean or with a few crumbs attached. Let cool 15-20 minutes in the pan then move to a wire rack to cool completely. Drizzle with ricotta glaze if desired or dust with powdered sugar before serving. Enjoy!

5. 5

   In a medium/large bowl beat together the ricotta and powdered sugar, start with 2 cups then add more if needed. You want it to be thick enough that it doesn't run.