- 250 g cow's milk ricotta
- 220 g flour
- 170 g sugar
- 100 g butter
- 60 g fresh cream
- 3 eggs
For the recipe of the ricotta cake with blueberries, start mixing the soft butter with 100 g of sugar, a pinch of salt and a little grated lemon zest, then add 200 g of flour and finally add an egg.
Form a loaf, partially roll it out between two sheets of baking paper and let it cool in the fridge for at least 30 '. Mix the ricotta with 70 g of sugar and 20 g of flour with a spoon, then add 2 eggs, cream and lemon juice.
Roll out the dough to a thickness of 5-8 mm and cut out a disc to line a springform pan (ø 18 cm) forming a border at least 4 cm high.
Pour the ricotta mixture into the shortcrust pastry shell, complete with some blueberries distributed randomly on the surface and bake at 150-160 ° C for about 1 hour. Remove from the oven, allow to cool, unmold, let cool and then serve in slices.
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