Blueberry Ricotta Cake

This easy Blueberry Ricotta Cake is perfect served as a coffee or breakfast cake. Ricotta cake is a delicately sweet and elegant dessert with a clafoutis-like texture. This blueberry ricotta cake does not disappoint.

1¾ cup all-purpose flour, unbleached
1 cup Monk Fruit Sweetener with Erythritol (Granular)
1¾ tsp. baking powder
1 tsp. sea salt
3 eggs
1½ cups whole milk ricotta
½ cup butter, melted
1 tsp. pure vanilla extract
1 cup fresh blueberries
½ cup almonds, sliced
2 Tbsp. raw sugar

Preheat your oven to 350°F (180°C/160°C fan, Gas Mark 4). Generously grease an 8" round cake pan, and line with parchment paper. Set aside.

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside. In a medium bowl, whisk together the eggs, ricotta, melted butter, and vanilla extract.

Stir the wet ingredients into the dry until almost combined, but some of the dry mixture is still dry. Pour in the blueberries and sliced almonds, and stir together until combined, and no drier mixture is showing.

Pour the batter into your prepared cake pan, and smooth evenly with a spoon. Sprinkle the raw sugar on top.

Bake for 45-50 minutes, or until a toothpick comes out clean. Cool completely in the pan, and gently remove before serving.

Makes 8 servings.