Ingredients
Scale
- 2 1/2 cups flour - sifted
- 1/2 cup unsalted butter - softened
- 1 1/2 cups sugar
- 3 eggs
- 3/4 tsp. baking powder
- 3/4 tsp. baking soda
- 1/4 tsp. salt
- 1 1/2 cups fresh blueberries
- 1 cup ricotta cheese
- 1 tsp. vanilla
- 2 tbs. rum
- Raw sugar- for dusting
Instructions
- Preheat Oven 350 degrees F.
- Place the blueberries in a bowl with the rum and sprinkle with the raw sugar.
- Combine sugar, eggs, vanilla, softened butter and ricotta cheese in a stand mixer on low and let combine until smooth.
- Sift together the flour, baking soda, baking powder and salt.
- Add the sifted ingredient to the wet ingredients and blend until combined.
- Butter a 9 ½ inch pie dish and place the batter in the dish.
- Top the batter with the blueberries and the rum.
- Sprinkle the top with the raw sugar.
- Bake 45 – 55 minutes until the toothpick test comes out clean.
- Allow the cake to rest before slicing.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Dessert
