Blueberry Ricotta Cake

This is one of the best desserts I have made all summer. It is a cross between a cake and a cheesecake and it is terrific. I saw the recipe last year on staceysnacksonline.com and I have wanted to try it ever since. The original recipe came from King Arthur Flour and I have adapted it to suit my own taste by adding orange zest, almond and cinnamon and adjusting proportions for high altitude. Enjoy.

Blueberry Ricotta Cake
Batter
1 c. flour
3/4 c. vanilla sugar
1-1/4 tsp. baking powder
1/4 tsp. kosher salt
1/4 tsp. cinnamon
1/2 c. milk
1/4 c. butter or margarine
1 large egg
1 tsp. orange zest
1/4 tsp. vanilla
1/4 tsp. almond emulsion or extract
1-1/4 c. fresh blueberries, rinsed and drained

Topping
2 large eggs
1-1/4 c. ricotta cheese
1/3 c. sugar
1/4 tsp. vanilla

Preheat oven to 350 degrees. Grease a 9 inch pan or line a 12×6 baking pan with parchment paper. For the batter: In a mixing bowl combine the dry ingredients and mix. Add milk and butter. Mix. Add egg, zest and extracts. Pour into prepared pan. Sprinkle blueberries over batter. Make the topping by beating eggs until frothy. Add cheese, sugar and vanilla and mix until smooth. Spread evenly over blueberries. Bake for 55 minutes, turning half way through baking. Cake is ready when top begins to turn golden. Cool for 10 minutes on rack. Remove cake from pan and continue cooling. I think it tastes best cold. Serves 8-10.

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