Blueberry, Lime and Ricotta Cake

Winter blueberries from Victoria are eating well and inexpensive. This Blueberry, Lime and Ricotta Cake is easy to make and even easier to eat!


Blueberry, Lime and Ricotta Cake

1 cup fresh whole milk ricotta cheese
1/2 cup caster sugar
1/3 cup olive oil (+1 teaspoon)
2 limes, zested
2 large eggs
1-1/2 cups of flour
2 teaspoon baking powder
1 teaspoon of nutmeg
1/2 teaspoons Olsson’s salt
1/4 teaspoon baking soda
2 punnets fresh blueberries
1 teaspoon of cinnamon sugar


Preheat you oven to 170 degrees and spray a Bakemaster 20cm spring pan. Set the pan aside.

In a large Mason Cash bowl add ricotta, sugar, olive oil and lime zest. Stir to combine and mix in eggs, one at a time.

In a medium Mason Cash bowl whisk together flour, baking powder, nutmeg, salt and baking soda.

Add the flour mixture to the ricotta mixture and stir just until combined.
Add in 1 punnet of blueberries and gently fold in making sure to not break them.

Add the cake batter to your prepared pan, smooth over then add the other punnet of blueberries and gently press into the batter.

Sprinkle the cinnamon sugar over the top of cake. Bake for 35-45 minutes or until the cake is fully cooked and lightly browned on top.

Let the cake cool and sprinkle with icing sugar (optional)

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