Moist and fluffy Blueberry Ricotta Loaf Cake topped with a buttery crumble topping💖Perfect serving with Ceylon tea.
Serve 6/Make 1 lb loaf cake
Ingredients for the cake base
220g all-purpose flour
1-1/2 tsp baking powder
250g ricotta cheese
120g granulated sugar
120g butter, room temperature
2 large egg
1 tsp vanilla extract
100g fresh blueberries
crumble topping
50g flour
20g sugar
30g butter, room temperature
to serve/garnish (optional)
1 tbsp icing sugar
100g fresh blueberries
mint leaves
equipments
handmixer
loaf cake tin
baking paper
Instruction
Preheat the oven to 180C.
Sift in flour and baking powder in a large mixing bowl
In another mixing bowl, use a hand mixer to combine the ricotta cheese, butter, sugar, eggs and vanilla extract.
Add the cheese mixture to the flour bowl, stir to combine but no need to over mix them.
Gently fold in the blueberries in the batter.
Mix the crumble topping ingredients in a small container with a fork until it forms a sandy crumble texture.
Line a baking paper in the cake tin, spoon the batter to it and level the batter with a spoon back.
Top the batter with the crumble mixture.
Bake for 60-75 mins until a skewer/toothpick comes out clean.
Remove cake from oven, let it cool in the tin for 10 mins then cool on a wire rack for 15 mins before serving/garnishing with icing sugar and extra blueberries.
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