From fc5101d57ec0328d832d12846f2e67573e9b42f9 Mon Sep 17 00:00:00 2001 From: Laurel Dodgen Date: Sat, 6 Apr 2024 22:29:55 -0700 Subject: [PATCH] Add new recipe Blueberry Ricotta Breakfast Cake. --- recipes/blueberry_ricotta_breakfast_cake.mdwn | 42 +++++++++++++++++++ 1 file changed, 42 insertions(+) create mode 100644 recipes/blueberry_ricotta_breakfast_cake.mdwn diff --git a/recipes/blueberry_ricotta_breakfast_cake.mdwn b/recipes/blueberry_ricotta_breakfast_cake.mdwn new file mode 100644 index 0000000..4561c05 --- /dev/null +++ b/recipes/blueberry_ricotta_breakfast_cake.mdwn @@ -0,0 +1,42 @@ +[[!meta title="Blueberry Ricotta Breakfast Cake"]] + +Adapted from (https://barefootcontessa.com/recipes/blueberry-ricotta-breakfast-cake) + +3340 cal/recipe + +## Ingredients + ++ 10 tablespoons unsalted butter, at room temperature ++ 1 cup granulated sugar ++ 3 extra-large eggs, at room temperature ++ 1 cup whole-milk ricotta ++ 2 tbsp sour cream ++ 1 tsp pure vanilla extract ++ 1 tsp grated lemon zest ++ 1 1/4 cups all-purpose flour ++ 1 tbsp baking powder ++ 1 tsp kosher salt ++ 2 cups fresh blueberries (12 ounces), divided ++ 2 tbsp sifted confectioners’ sugar, for dusting + +## Directions + ++ Preheat the oven to 350 F. ++ Grease and flour a 9-inch round springform pan, shaking out any excess flour. ++ Cream butter and sugar in mixer until light and fluffy (about 3 min), scraping down the sides of the bowl as needed. ++ With the mixer on low, add the eggs one at a time, mixing well after each addition. ++ Add the ricotta, sour cream, vanilla, and lemon zest and mix well. ++ The batter will look curdled. Don't panic. ++ In a small bowl, stir together flour, baking powder, and salt. ++ With the mixer on low, slowly add the dry ingredients to the batter, mixing just until incorporated. ++ With a rubber spatula, fold two-thirds of the blueberries into the batter. ++ Transfer the batter to the prepared springform pan and smooth the top. ++ Scatter the remaining blueberries on the cake, pressing them lightly into the surface. ++ Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. ++ Transfer to a wire rack and allow to cool in the pan for 15 minutes. ++ Remove the sides of the pan and lightly dust the top with the confectioners’ sugar. ++ Serve warm or at room temperature. + +## Note + +[[!tag ricotta "sour cream" blueberry]] -- 2.39.5