Blueberry Ricotta Cake

Here is a prayer from Charity, a recipe, and a quote. HAPPY THANKSGIVING.
What are you baking? I just made this cake and it’s been such a hit! Obediah was up at the early morning hours getting a slice, so I know if it’s better than sleeping it’s good. It’s a cross between cheese cake and lemon cake.I like to make my cakes, with measured by grams. I’ll include both ways.

Preheat the oven to 350°F.

1 cup flour or 120 g.
3/4 cup sugar or 150 g.
1 1/4 teaspoons baking powder or 5.7 g.
1/2 teaspoon salt or 3 g.
1/3 cup oatmilk or 82 g.
1/4 cup softened butter or 57 g. (earth balance or miyoko’s butter)
1 large egg or 44 ml of ‘just egg’ (vegan product)
1/2 teaspoon vanilla
zest of a lemon
fresh blueberries or for fun I added a few fresh blackberries as well

Cheese cake topping:
2 large eggs or 88 ml. ‘just egg”‘
kite hill ricotta 227 g. plus 42g. vegan cream cheese miyoko’s is great (1 1/4 cup ricotta)
1/3 cup sugar or 67 g.
dash of vanilla
1/2 of a lemon juiced

Blueberry Compote: fresh/frozen blueberries, sugar, lemon juice, sprinkle of chia seeds all reduced down in a cast iron. Soften the berries but do not fully break them.

Grease a cheese cake pan with removable bottom (I used a fluted tart pan, those edges were tough to get loose). Dust it with rice flour for added ease.

In a small bowl, combine dry batter items flour, sugar, baking powder, salt. Add the milk, butter, egg and vanilla, beating till smooth. Spoon the batter into a greased 9 x 9 x 2-inch pan sprinkle the blueberries over the batter.
Make the ‘cheesecake topping’: grab a small bowl beat the eggs and beat in the cheese, sugar and vanilla. After spread evenly over the blueberries.
Bake at 350 degrees for 45-50 min or until golden brown.Serve after cooling, like cheesecake, and top with blueberry compote. Oh my goodness, is it good.

“Do you not feel, my brethren, that the gospel of God is peace to man? Where else can peace be found but in the message of Jesus?” Charles Spurgeon

Cake was modified from

Leave a Reply