Blueberry Ricotta Custard Cake

 

This pound cake made with creamy whole milk ricotta cheese not only tenderly embraces a basket of fresh blueberries in it’s rich flavored interior but also easily releases from the slightly cooled loaf pan.  A pound cake recipe made with whole milk ricotta that’s a keeper, for sure.  I will admit to being afraid to try it with raspberries, why stress myself out(?) when blueberries are so good.  I’m still thinking about my Isaphan raspberry cake disaster, it seems to have made a somewhat lasting impression on me.  Not to worry, when the time is right my goal will be to knock it out of the park with a raspberry filled cake, maybe when prices for raspberries come down.

It’s important to find the Italian style whole milk ricotta for this pound cake recipe and not use the skim milk kind, which I’ve used for years in my lasagna.  I used the Whole Foods brand whole milk ricotta in my cake and not having another brand to compare it with was very happy with my results, it’s also quite a bit less expensive than the other brands they carry.  Whole milk ricotta makes a rich pound cake with good flavor and a more custard like interior, much different than a traditional style pound cake that uses more butter.

I used fairly big fresh blueberries but smaller frozen blueberries also work, just be careful to gently stir the blueberries into your batter, so they don’t get smashed and turn your pound cake purple.  I think the color of the baked blueberries is kind of interesting, more purple, compared to the fresh ones.  A suggested name for this cake could be Turn Your Blueberries Purple Ricotta Custard Cake.

What happened to our sunshine this morning?  It looks like the fog rolled in last night and that today would make a good baking day.  Another opportunity to try that raspberry cake -I can always cover it with whipped cream and more fresh raspberries if things get dicey.  For now I’m going to stick with blueberries in my cake and whole milk ricotta in my batter.

Blueberry Ricotta Custard Cake

Yield: 1 9\" loaf cake.

Adapted from Standard Baking Co. Pastries by Alison Pray and Tara Smith.

Ingredients

  • 1&1/2 cups cake flour, sifted
  • 2 &1/2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly grated nutmeg
  • 3/4 cup (10 tablespoons) unsalted butter, softened
  • 1 & 1/4 cups sugar
  • 1 cup plus 3 tablespoons whole milk ricotta
  • 3 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 & 1/2 cups fresh blueberries

Instructions

  1. Preheat the oven to350F.
  2. Coat a 9x5" loaf pan with baking spray.
  3. In a medium bowl whisk together the flour, baking powder, salt and nutmeg.
  4. Put the softened butter and sugar in the bowl of a stand mixer, cream with the paddle attachment until light and fluffy.
  5. Add the ricotta slowly on medium low speed, scraping down when needed.
  6. Blend until smooth.
  7. Add the eggs one at a time, scraping the bowl down between each addition.
  8. Beat in the vanilla.
  9. Add the dry ingredients on low speed, blending until just combined, scrape down the bowl and blend for 30 seconds on medium speed.
  10. Gently fold in the blueberries by hand using a spatula.
  11. Pour batter into the prepared pan and smooth the top.
  12. Bake for 30 minutes and gently rotate the pan.
  13. Reduce the oven temperature to 325F and bake for another 30-40 minutes or until tester inserted in cake comes out clean.
  14. Remove the cake from oven and cool in pan for 15-20 minutes.
  15. Turn the cake out and continue to cool before serving.
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Comments

  1. A scrumptious, blueberry-filled cake that releases, kindly, from the pan! *Bookmarked* I never realized that baked blueberries actually transform into purpleberries. (All the more reason to love them!) :D

  2. I have never made a pound cake, let alone a ricotta based one. It sounds so delicious with the fresh berries. I would love to have a slice today!

  3. Patty, this cake is absolutely lovely! I adore ricotta in baking…and I love blueberries, so I’m happy to see you made it with those. …and nothing wrong with it turning the cake blue – looks all the more yummy! Thanks for sharing this wonderful recipe!

  4. This sounds so good right about now. Wish I had a slice to go with my much needed cup of afternoon tea. Yeah, it’s almost Friday tomorrow. I need to find some big blueberries, the ones in my market aren’t very nice yet. Hope you are having a good week.
    -Gina-

  5. Gorgeous, Patty! I love the blueberries with the ricotta, this looks so summery!

  6. I haven’t yet a pound cake or a blueberry dessert I didn’t like. The fact that they’re together here tells me that I’d love this at first bite. Pretty pictures, Patty. Have a great weekend!

  7. That’s gotta be one of the most perfect pound cake I’ve seen around! What’s your secret? Have not tried baking with ricotta, but I like them in lasagna and bechamel, so why not in a sweet loaf cake!? It’s tough not to love this! Great job, Patty!

  8. Your blueberry ricotta custard cake is beautiful. I love the lovely blueberries throughout the cake, they look like jewels! I would love a slice right now. :)

  9. Oh man, that ispahan cake really did scar you , didn’t it?
    This cake is lovely. Totally makes me yearn for blueberries season -only a few more months :-)

  10. Simply love the idea of ricotta for a pound cake! Brilliant. It certainly did get a bit colder over the last day after our stunning weather we enjoyed over the weekend and into the start of the week. The good news is that the weekend should be simply grand. Speaking of grand, your blueberry ricotta pound cake is just that – GRAND! A must make for sure. :-)

  11. Now doesn’t this look like the perfect picture of spring? What a gorgeous loaf, Patty. I’m sure the ricotta does wonders (both in texture and in taste). I can’t wait to give this a try. It would be a great treat to serve at a Mother’s Day brunch. Hugs and love.

  12. Baking with ricotta is one of my favorite things. It´s just so creamy and gives a great texture. Lovely, lovely pound cake Patty! I can never tire of simple cake recipes, no frosting. I have the same thing with raspberries and blackberries, I´m always afraid I´ll waste them if the cake doesn´t turn out right. It doesn´t happen with other fruits though. Have a great weekend!

  13. This is so beautiful, Patty. Now I am off to the supermarket to get some fresh berries and ricotta!

  14. That looks delicious – you can see how moist it is in the picture! I’m looking forward to this year’s crop of berries already.

  15. I already told you how much I love blueberries:) We have great ricotta cheese here, since Italy is so close by, and I can imagine how great it would be in your cake. Thanks for sharing all your beautiful and delicious recipes Patty. Have a great weekend, I hope one without fog and lots of sunshine.:) xx

  16. What a fabulous cake! I love cakes like this for a decadent breakfast or dessert. Even better when topped with more berries and whipped cream! Great recipe, Patty. Thank you for sharing!

  17. This is a gorgeous loaf and so right up my alley for sure, I adore blueberries well I should preface that with fresh picked in my freezer from last season blueberries. Since about 15 years ago when we went to a blueberry farm and picked berries I’ve been ruined to the store bought ones :) I’ll eat them but the huge berries we pick that are at their peak are the best. I love to put them into bread and cakes too. Nice job on the recipe, have a nice weekend xoxox!

  18. My husband adores blueberries! Our berry season is just starting and I can’t wait! The Blueberry Ricotta Custard Cake is a stellar way to welcome spring!

  19. Patty.. this is such a beautiful cake.. I really rue the fact that blueberries are not easily available in India.. this looks so moist.. and then you can see the berries staining the cake.. simple lovely!!

  20. Oh Patty…this looks perfectly delicious!! I would love a slice right now for my breakfast! I have to give this one a try…love quick breads!

  21. Patty, I am taken with this cake. Partly because I have been baking with ricotta so much (pizza, lasagna, and muffins), and I am realizing that it works so beautifully in sweets. And partly because it is just so dang gorgeous! I can’t wait to try this one myself.

  22. I know it doesn’t matter for the cake, but I wish we even had the option for lower fat ricotta. All we have is whole milk everything. And all the Greek yogurt is 10% fat. I don’t even know how that’s possible. But enough ranting. What’s important is that this cake is amazing! And that I actually have all the ingredients for it. :)

  23. What a beautiful cake! It looks great with those purple blueberries, but I think it would be pretty with raspberries too.

  24. Made this today and its really yummy. But maybe I didn’t wait long enough to cool in pan but when I tried to take it out, it crumbled and couldn’t slice it nicely. We got varied size pieces instead. I also used frozen blueberries and they all sank to the bottom, will use fresh blueberries next time. Definitely a great recipe and a keeper!! Thanks!

    • pattysfood says:

      Thanks Olivia! It’s much easier to slice this kind of tender berry filled cake when it’s cool.
      Interesting how the frozen berries sink to the bottom-must be heavier in weight than the fresh ones! I’m glad you liked the flavor and will make the cake again ;-)

  25. Patty, this is beautiful! My husband planted blueberry bushes for me two years ago and they’re loaded with berries this year. Can’t wait to try this when they ripen! If the birds get them I’m going to cry! :)

  26. Blueberries and ricotta sounds like a perfect mix for a cake. Do you think that a mix of berries would go well as well?

  27. Blueberries and custard in the one cake? Fabulous!

  28. Your blueberry ricotta cake looks so moist and delicious. Beautiful cake!

  29. This cake is scrumptious! I made it this weekend and will have it on my blog tomorrow. I have linked back to your beautiful recipe! Thank you for sharing.

  30. AliceToo says:

    I made this today and it looks wonderful…but it overflowed the pan…I measured my loaf pan and it is the right size….I should have realized that it filled the pan up too much when I put the batter in…my bad…But the “overflow” tasted delicious!

    • pattysfood says:

      Im glad it tasted delicious-sorry about the overflow-I used a standard 9″ loaf pan so i’m not sure what happened?

  31. I have made this cake so many times…… moist and soft, melts in your mouth! and the combination between blueberries and cheese, heavenly! I used lemon zest instead of nutmeg because i love the combination of lemon and cheese. Thank you for sharing your recipes with us!

Trackbacks

  1. [...] are plump, sweet and cheap in the market this time of year.  A few months ago I made a blueberry ricotta custard cake that we loved so I thought why not try ricotta baked in a blueberry muffin and see what [...]

  2. […] cake tastes great but it just doesn’t look the same as my inspiration recipe. The only changes I made were to use self-raising flour and frozen blueberries rather than fresh. I […]

  3. […] Cut into this pound cake and swoon over its moistness. It’s the perfect addition to brunch. Find it at Patty’s Food. […]

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