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

PrintPrint

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!

Screen Shot 2016-02-07 at 8.12.00 AM


Warning: Use of undefined constant rand - assumed 'rand' (this will throw an Error in a future version of PHP) in /var/www/clients/client0/web33/web/wp-content/themes/eatgood4life/single.php on line 44

Related Posts

20 comments

  1. Apple slices are mentioned in the instructions but I don’t see them in the ingredient list. Are they suppose to be in this version?

  2. Thailand sounds like an amazing time! I hope to visit there some day. And this cake? I can’t turn down blueberry lemon anything!

  3. I cannot come here anymore. This just looks tooooo good and I seriously need it in my life now!!

  4. Beautiful rustic cakes like this are my absolute favorite – and blueberries and lemon are the perfect combo. Also loving the ricotta in here.

  5. Can this be made with a gluten free alternative flour? (like Coconut flour or something)?

    • If you don’t mind the gluten free flour mixes I would start there. Just use a plain flour gluten free mix. Same quantity. If you don’t like gluten free flour mixes I would suggest a mixture of almond flour and brown flour, however, for that I would have to experiment on the quantity to see what is best. I would say perhaps starting with 3/4 cup brown rice flour and 1/4 cup of almond flour!! I hope this helps.

  6. While I was ogling your photos, I thought I could almost smell this cake. It looks amazing, and I love how packed full of blueberries it is!

  7. Ricotta cakes are just the best thing ever – they are so moist, delicious and not to mention good for you! Wish I had a slice of this now, looks beautiful Xx

  8. I just love baking with ricotta cheese! It makes everything so nice and moist. :) This cake looks delicious! 

  9. You are talking to a lemon lover!  This cake looks so good with the addition of blueberries and I bet it tastes really light.

  10. Looks amazing! But can I repace the coconut oil and sugar? Here in argentina I don’t think will be easy to find. Thanks.
    Carla

  11. I love anything with lemon and this was indeed delish.! I used the coconut oil but had to use reg.white flour and white sugar. My cake came out moist but prob. too dense instead of fluffy and cake-like, but still yummy. I had to ise an electric hand mixer instead of the consistent churning of a standing mixer. .Was I supposed to hand blend in the dry ingredients? Perhaps using the electric mixer to blend in te flour and baking soda made my cake dense?

    • I am not sure. I used my stand mixer so I don’t know if the electric hand mixer would have been the culprit. Using different type of flours may have something to do with it but I am not sure either. I know I baked mine for 45 minutes and it was perfect. Maybe if you try it again use whole wheat pastry flour? Sorry I couldn’t be of much help!! Thanks for stopping by.

  12. Curious about the coconut sugar as it is pretty much the same as regular sugar in terms of sucrose/fructose. is it a flavor-thing?

  13. No way there’s just 1/4 cup of blueberries in the cake pictured.

Leave a Reply

Your email address will not be published. Required fields are marked *