Natasha's Kitchen · by Natasha of NatashasKitchen.com★ 5.0 (172)
Blueberry Ricotta Cake
NUTRITION · PER SERVING75M COOK
CAL 25%·PRO 21%
CARBS 69G55% OF CAL
4G FIBER0G ADDED0G INTRINSIC15G OTHER50G TOTAL SUGAR
FAT 22G39% OF CAL
10G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, delicate blueberry ricotta cake with a clafoutis-like crumb, sweetly dusted with powdered sugar. Elegant enough for dessert but also lovely as a breakfast or coffee cake.
dessertitalianbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on Natasha's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 large eggs (room temperature)
- 2/3 cup granulated sugar
- 8 Tbsp unsalted butter (melted (not hot))
- 15 oz ricotta cheese ((about 2 cups))
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1 Tbsp lemon zest (from 1 large lemon)
- 8 oz blueberries ((1 1/2 cups) rinsed and dried)
- 1 cup powdered sugar
- 2 Tbsp lemon juice (freshly squeezed)
At a glance
PER SERVING · TIME 75M
CAL 25%·PRO 21%
CARBS 69G55% OF CAL
4G FIBER0G ADDED0G INTRINSIC15G OTHER50G TOTAL SUGAR
FAT 22G39% OF CAL
10G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 238mg
- Total sugar
- 50g
- Added sugar
- ≥30g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 229mg
- Calcium
- 161mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 238MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.