An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (1)
Ricotta Glazed Blueberry Cake
NUTRITION · PER SERVING65M COOK
CAL 23%·PRO 11%
CARBS 73G65% OF CAL
1G FIBER23G OTHER49G TOTAL SUGAR
FAT 16G31% OF CAL
9G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist bundt cake loaded with blueberries and topped with a creamy ricotta glaze. Rich and fruity, it works as a breakfast cake, snack, or light dessert.
dessertamericanbaked good🥣 mixer🔥 ovenvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2⅓ cups cake/pastry flour
- 1¼ teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- ¾ cup +2 tablespoons granulated sugar ((175g total, if you double the recipe then double this amount))
- 1 teaspoon vanilla extract
- ⅔ cup butter melted & cooled (or vegetable oil)
- ½ cup +2 tablespoons milk (whole or 2% - room temperature)
- 1 cup blueberries (toss with 1-2 teaspoons of flour)
- ½ cup ricotta cheese
- 2-3 cups powdered sugar
At a glance
PER SERVING · TIME 65M
CAL 23%·PRO 11%
CARBS 73G65% OF CAL
1G FIBER23G OTHER49G TOTAL SUGAR
FAT 16G31% OF CAL
9G SAT6G 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
- 20m
- Cook
- 45m
- Sodium
- 188mg
- Total sugar
- 49g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 121mg
- Calcium
- 61mg
- Iron
- 0.57mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 188MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.