Blackberry Ricotta Cake
Blackberry Ricotta Cake. You guys…this cake is SO easy to make and it is seriously addicting. It’s got all the simplest ingredients but the ricotta and blackberry combination make this cake extra gooey and super perfect for springtime. Happy may weekend baking !!
I have been doing a lot of spring baking lately, and you know there really isn’t anything like spring baking other than the perfect berry cake. I haven’t done any baking with blackberries yet this season, so I decided to make this super easy but SO delicious blackberry ricotta cake.
All the ingredients are simple, but the ricotta makes the cake extra gooey and dense. Paired with the fresh blackberries that melt in your mouth…it’s so good. Especially when you eat it warm right out of the oven and spread a little whipped honey ricotta over top.
It’s another rainy weekend, and we are missing yet another weekend at the beach. So when it’s raining and there isn’t much else to do we obviously cook and bake. Since we are going out to dinner tonight to start the graduation celebrations for my brother, we won’t be cooking. So instead I decided this would be the perfect day for baking. And this ricotta cake definitely did not disappoint !!
Ingredients
1 1/2 cups flour
1 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
3 eggs
1 1/2 cups ricotta
1 teaspoon vanilla extract
1 stick butter; melted
1 1/2 cups blackberries
Directions
Preheat the oven to 350 degrees. Grease a 9 inch round baking dish.
In a medium bowl, add the flour, sugar, baking powder, and salt. Stir to combine.
In a large bowl, add the eggs, ricotta, and vanilla. Using an electric mixer, beat until combined. Add the dry ingredients to the ricotta mixture, and stir until combined. Fold in the melted butter and the blackberries.
Transfer the batter to the prepared baking dish. Bake for 1 hour or until a toothpick inserted comes out clean. Serve cake as is or topped with whipped honey ricotta.
