Blueberries and Ricotta Plum Cake

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Usually we are not sweets eaters but we can’t say no to a home-made dessert.

The advantage of a home-made sweet is that you can control how sweet or buttery you wish your dessert to be.

If you’re in the mood for an easy, not so sweet but super moist cake, try my blueberries and ricotta plum cake.

If you try it, you’ll love it 😉

Ingredients for a plum cake mold (loaf pan) of dimensions 20 x 10 cm (8×4 inch)

  • 15-20 blueberries
  • 2 eggs at room temperature
  • 90 g of granulated sugar
  • 50 g of melted butter
  • 2 tablespoons of milk
  • 125 g of ricotta cheese
  • 125 g of flour
  • zest of 1 orange
  • a few sea salt caramel baking chips
  • 1/2 vanilla bean or 1/2 teaspoon of vanilla paste with seeds
  • 1/2 sachet of baking powder (8 g)
  • A pinch of salt

Directions:

To make the blueberries and ricotta plum cake, start whipping with an electric hand mixer the eggs in a big enough bowl with a pinch of salt until fluffy, then add the sugar and whip until you get a light and frothy mixture. 

Add the melted butter at room temperature, milk, orange zest, vanilla seeds and ricotta. Stir until blended, then add the sifted flour and baking powder. 

Alternatively, you can perform the same operations in the bowl of the food processor, only that I don’t have it.

Make sure that the mixture is homogeneous, add a few sea salt caramel baking chips, stir gently and pour it into the plum cake pan suitably buttered and floured. Level with the back of a spoon and arrange the blueberries on the surface. 

Bake in the preheated oven at 180° for 40 minutes, checking if it’s done with a toothpick that must come out clean. 

Remove from the oven and let it cool.

And since one of our friend joined us for lunch, I even did not have time to take photos of the cake until this remained

The moisture from the ricotta cheese and that drops of melted sea salt caramel, simply heaven! Slice after slice, you can’t stop 😋

Well, means I have a reason to make it again 😉

Blueberries and Ricotta Plum Cake

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Prep Time 20 mins
Cook Time 40 mins
Course Dessert

Ingredients
  

  • 15-20 blueberries
  • 2 eggs at room temperature
  • 90 g granulated sugar
  • 50 g melted butter
  • 2 tbsp milk
  • 125 g ricotta cheese
  • 125 g flour
  • 1 orange zest
  • few sea salt caramel baking chips
  • ½ vanilla bean or 1/2 teaspoon of vanilla paste with seeds
  • ½ sachet of baking powder (8 g)
  • 1 pinch salt

Instructions
 

  • To make the blueberries and ricotta plum cake, start whipping with an electric hand mixer the eggs in a big enough bowl with a pinch of salt until fluffy, then add the sugar and whip until you get a light and frothy mixture. 
  • Add the melted butter at room temperature, milk, orange zest, vanilla seeds and ricotta. Stir until blended, then add the sifted flour and baking powder. 
  • Make sure that the mixture is homogeneous, add a few sea salt caramel baking chips, stir gently and pour it into the plum cake pan suitably buttered and floured. Level with the back of a spoon and arrange the blueberries on the surface. 
  • Bake in the preheated oven at 180° for 40 minutes, checking if it’s done with a toothpick that must come out clean. 
  • Remove from the oven and let it cool.
    Enjoy it!
Keyword blueberries and ricotta cake, blueberries cake, plum cake

Home-made sweets are the best!

And you can also have some fun in the kitchen

Have a wonderful weekend all!

If you enjoyed this recipe then you may also like…

Easy Orange and Ricotta Plum Cake
Breakfast cakes ideas
Blueberries, coconut and yogurt cake

Enjoy them!

Popsicle Society
Popsicle Society

I love traveling, cooking and enjoying this beatiful world. 
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50 thoughts

  1. YUMMM! I’m going to try and recreate an eggless version of this. Any reason why this recipe doesn’t call for baking soda? I usually use a mix of baking powder and soda for my cake recipes!

    Reply

    1. Thank you! I’m glad you like it! Honestly I never use baking soda in my cakes only baking powder. I believe because there’s a little bit of milk, the baking powder is enough. It rises pretty nice 😉 But can always experiment 😉 Enjoy it!

      Reply

  2. Saving this for the summer when blueberries are ready for picking. I got two sweet eaters, a few grams of berries won’t be enough. God, I’m sure I got to bake a mountain before they’re satisfied. 😂

    Reply

  6. Delicious recipe 😍😋 to make our Friday with an exotic cake. Delicious share Ribana. Have a lovely Friday and a beautiful Weekend 💐🤗🤗

    Reply

      1. If there had been an “Internet” tunnel, I would have come to your post and got away with these delicious stuff that you keep on sharing!! 🙂

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