Blueberry Ricotta Cake Plus Some Good News!

11 Aug


Being published in a newspaper or online besides this blog has always been a dream of mine.  Well yesterday my dream came true! Two weeks ago, I wrote a restaurant review and it was published in Capitol Hill Times.  To see my name in the byline made my heart skip a beat. When I moved into my new apartment two months ago, I knew there was good writing vibes bouncing off the walls.  I can’t wait to see what else this year holds for me creativity wise. If you want to see my article, you can find it here.  I’ll be celebrating with a slice of Blueberry Ricotta Cake.  Enjoy!

Serves 12



  • 1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
  • 3/4 cup (5 1/5 ounces) sugar
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup (2 5/8 ounces) milk
  • 1/4 cup (1 3/4 ounces) butter
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 1 1/2 cups (7 1/2 ounces) fresh or frozen blueberries


  • 2 large eggs
  • 1 1/4 cups (10 ounces) ricotta cheese
  • 1/3 cup (2 1/4 ounces) sugar
  • 1/4 teaspoon vanilla


Pre-heat the oven to 350*F. Grease a 8 by 8 inch pan.

For the batter:

In a small bowl, combine the flour, sugar, baking powder and salt. Add in the milk, butter, egg and vanilla, whisk until smooth. Spoon the batter into a 8 by 8 inch pan. Sprinkle the blueberries over the batter.

For the topping: 

In a small bow, beat the eggs until frothy, then beat in the cheese, sugar and vanilla extract. Spread this mixture evenly over the blueberries. Bake for 55 or 60 minutes until golden brown around the edges.


4 Responses to “Blueberry Ricotta Cake Plus Some Good News!”

  1. Adam J. Holland August 11, 2012 at 1:09 pm #

    I still remember my first byline. It was a special moment indeed. May this be the first of many bylines for you.

  2. emmycooks August 13, 2012 at 12:45 pm #

    Congratulations! We must be neighbors–I write occasionally for 🙂

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