Blueberry Ricotta Cake

By Stephcooksstuff · 60 min

Ingredients

Instructions

1. Preheat the oven to 180°C.
2. In a large bowl, mix the ricotta, oil, eggs, vanilla and sugar until well combined; a few lumps from the ricotta are fine.
3. Add the self-raising flour and mix until combined.
4. Gently fold in the blueberries so they are evenly spread.
5. Pour the batter into a lined cake tin and smooth the top.
6. Bake at 180°C for 45 minutes, or until the cake springs back when lightly pressed in the middle.
7. Let the cake cool in the tin before icing.
8. For the optional lime icing, mix 2 cups icing sugar with the juice of ½ to 1 lime until smooth and drizzly, pour over the cooled cake and let it set.

Summarized from Stephcooksstuff's video. Watch it for the details.