Blueberry apple ricotta cake

I am just in love with this blueberry apple ricotta cake. I wasn’t sure if this cake would come out good but likely it came out just great. Moist, tasty and out of this world.

Blueberry apple ricotta cake | Eat Good 4 Life

I haven’t been making cake recipes for a while now but since Valentine’s day is just around the corner I have been able to make two cakes in the past week. My family like their sweets so I always try to make something healthier for them to have and this was just perfect.

For this blueberry apple ricotta cake I used Truvia Brown Sugar Blend for my diabetic friends. I try to make at least one recipe for them each month so this cake is for them.

I actually used frozen organic blueberries, since I always have frozen berries on hand, but you can use fresh blueberries if you like. I also used apples but you can use pears or even peaches. I think it would be just fine with either one.

I thought to add some unsweetened shredded coconut to the batter since I love coconut so much but I think I will do it the next time I make it.

Well there is not much to say about this super amazing blueberry apple ricotta cake. It is very simple to put together. It may look a little bit elaborate but it isn’t by any means. I promise. If you know how to slice apples you are good to go so give this cake a try.

Enjoy!

Blueberry apple ricotta cake | Eat Good 4 LifeBlueberry apple ricotta cake | Eat Good 4 LifeBlueberry apple ricotta cake | Eat Good 4 LifeBlueberry apple ricotta cake | Eat Good 4 Life

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Blueberry apple ricotta cake

Miryam's original recipe

Yield: 8 servings

Total Time: 1 hour

Ingredients:

Directions:

Preheat oven to 350 degrees F. Line a 8 inch round baking pan with parchment paper. Set aside.

Combine the sugar and coconut oil in a stand mixer. Add the vanilla extract, eggs, ricotta and milk and combine. Add the flour and baking powder and combine

Transfer the mixture to the prepared baking pan and arrange the sliced apples followed by the blueberries. Bake for 40-50 minutes. I baked mine for 45 minutes.

Let the cake cool in the pan and serve.

NOTE: I placed my cake under the broiler for 3 minutes to brown the top a bit more but this is not a necessary step!

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18 comments

  1. My sister and I were just discussing how ricotta cheese and cottage cheese can be used in desserts and she was thrown for a loop! Love everything about this and so excited to give it a try!

  2. This looks amazing, I love simple rustic cakes like this. I’m think YES to the coconut in the batter, too – yum!

  3. This cake is so beautiful!  I love how you added extra coconut flake into the dough for extra texture!

  4. This is gorgeous!!  I’m loving your pictures :) 

  5. This cake looks incredible!  I’d so eat this for breakfast :)

  6. I LOVE ricotta cakes! And I would have never thought to combine blueberries & apples in a cake- how pleasantly unexpected. :)

  7. Gorgeous cake! I love chocolate but fruity desserts are by far my favorite.

  8. I love how rustic this looks and the addition of ricotta.  Great looking cake!

  9. This cake is gorgeous! Also I saw you’re coming to the Hudson Valley. I live in Poughkeepsie :) Lets get together and eat some cake!

  10. Do I melt the coconut oil first to measure?  This looks really good, beautiful photos.

    Thank you
    Donna Roche 

  11. Such a nice post, keep providing good resources.

  12. Is whole wheat flour interchangeable with the whole wheat Pastry flour?
    Is there a substitute for the Baking Powder, which I’m allergic to? Thanks!

  13. Hi Miryam…I’m dying to kew this cake for a party this weekend…but i’m in the Uk and we can’t get wholewheat pastry flour here. What do you suggest to substitute and pretty much guarantee it will have the same kind of texture?? thanks so much

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