Blueberry and Ricotta Cake
By: Kate Opatz
Published: Thursday, December 3, 2009 - 1:34pm

Ingredients




1 cup flour
3/4 cup sugar
1 1/4 teaspoons baking powder
1/4 teaspoon salt
 cup milk
1/4 cup shortening
1 egg
1/2 teaspoon vanilla
1 1/2 cups fresh or frozen blueberries
2 eggs
1 1/4 cups ricotta cheese
 cup sugar
1/4 teaspoon vanilla

Preparation

1 In small bowl, combine the flour, 3/4 cup sugar, baking powder and salt. d 9 x 9 x 2 inch baking pan. Sprinkle blueberries over batter. In medium mixing bowl, lightly beat the two eggs with a fork. Add Ricotta cheese, the 1/3 cup sugar, and 1/4 teaspoon vanilla. Beat until combined. Spoon Ricotta mixture over blueberries.  Add the milk, shortening, 1 egg and 1/2 teaspoon vanilla. Beat with electric mixer on low speed until combined. Beat on medium speed for one minute. Pour batter into grease evenly. Bake at 350 degrees for 55 to 60 minutes until knife inserted in center comes out clean.