Friday, May 28, 2010
This cake is like a layer of not too sweet cheesecake on top of a dense, blueberry studded cake. A little reminiscent of danish filling in a blueberry muffin. The original recipe says to serve at room temperature but I found them also really nice after a few hours in the fridge, fully chilled. They cut nicely into neat squares and they also store well. These are a nice twist on cheesecake - lighter and more subtle. The cake base is like a dense, sweet blueberry muffin. I thoroughly enjoyed the cake alone and I would honestly be happy just eating the cake without the ricotta layer too.
Ricotta-Topped Blueberry Cake
9" Square Cake
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
3/4 cup (5 1/5 ounces) sugar
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/3 cup (2 5/8 ounces) milk
1/4 cup (1 3/4 ounces) vegetable oil
1 large egg
1/2 teaspoon vanilla
1 1/2 cups (7 1/2 ounces) fresh or frozen blueberries
2 large eggs
1 1/4 cups (10 ounces) ricotta cheese
1/3 cup (2 1/4 ounces) sugar
1/4 teaspoon vanilla
Preheat the oven to 350 degrees F. Grease a 9" Square Pan.
Batter: In a small bowl, combine the flour, sugar, baking powder and salt. Add the milk, oil, egg and vanilla, beating till smooth. Spoon the batter into the prepared pan and sprinkle the blueberries on top.
Topping: In a small bowl, beat the eggs till frothy, then beat in the cheese, sugar and vanilla. Spread this mixture evenly over the blueberries.
Bake for 55 to 60 minutes or until golden brown around the edges. Remove from the oven and cool to lukewarm then refrigerate to chill fully before cutting into squares.