HL Bakeshop’s Ricotta Blueberry Cakes

  • 1 1/2 cups cake flour, sifted
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp grated nutmeg
  • 1 1/2 sticks (12 Tbsp) butter, at room temperature
  • 1 1/4 cups sugar
  • 1 cup + 2 Tbsp ricotta cheese
  • 3 eggs
  • 1 tsp vanilla
  • 1 1/2 cups blueberries

Preheat oven to 325°F and lightly grease 6 mini cake pans or papers.  You can also use jumbo muffin cup liners.  Place first four ingredients in a small bowl and whisk to combine.  In a separate bowl, cream butter and sugar together until fluffy.  Add the ricotta to this mixture and mix well.  Add the eggs, one at a time, mixing thoroughly after each one and scraping the bowl as needed.  Add the vanilla, mix well, then add the flour mixture and mix until just combined.  Fold in the blueberries.  Fill pans (or papers/liners) 2/3 full and bake 25-30 minutes or until a toothpick in the center comes out clean.  Let cool to room temperature on a rack.

 

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