Why, hello there! It’s been a while. I apologize for my lengthy absence, but I was knocked down by a horrible flu last week! ‘Tis definitely the season to wrap yourself up, folks, Canada is getting frosty cold.
American Thanksgiving is almost upon us, and I’ve put together a beautiful and simple dessert that will offer an alternative to the inevitable rich and sugary desserts that will also be present (pie). I’ll be honest, I’m not a big fan of pie (unless it’s pecan pie, but more on that, later). I’d opt for a lighter dessert like this blueberry-lemon ricotta cake.
After turkey and a 100 different sides, I usually find that dessert is the culprit; the one that you can’t resist, but also the one you’ll regret the next day. (Anyone else not like pie?) Not this dessert, though!
The buttery crumbly texture of this cake comes from the ricotta cheese, and gives an almost “cheesecake-like” flavour. I used pure maple syrup as the subtle sweetener, but the main event are the bursts of blueberries dispersed in the body of the cake. I love that it’s not super sweet like most desserts. The perfect follow-up to a heavy meal with coffee.
I love baking with blueberries because they burst in the heat and that purpley berry explosion in a lemony cake is incredible!
Tip: Lemon and blueberry go incredibly well together, make sure both are fresh, the results will be 10 times better than frozen or lemon juice from a bottle. Also serve this cake cold, it tastes delicious (like cheesecake!) when it’s been chilled.
Speaking to the nutritional facts of this recipe, I definitely feel more secure in my decision to have a slice of this cake than a slice of pie. It may taste great, but will drop you into a deep sugar coma (because who can resist whipped cream on top). Each serving of this ricotta cake has only 15 grams of sugar – for a modest Thanksgiving dessert, that’s pretty impressive! See how it compares to your favourite Thanksgiving pies here. Happy American Thanksgiving, everyone!
- 1½ cup all purpose flour
- ¾ cup pure maple syrup
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 3 large eggs
- 1½ cup ricotta cheese
- ½ teaspoon vanilla extract
- ½ cup butter, melted
- 2 tablespoons freshly squeezed lemon juice
- zest from one lemon
- 1 cup fresh blueberries
- Spray a 9 inch cake pan with cooking spray and preheat your oven to 350 degrees
- In a medium sized bowl, sift together all the dry ingredients (flour, baking powder, and salt)
- In a separate bowl, whisk the eggs, syrup, ricotta cheese, vanilla, and hot melted butter. Whisk until smooth
- Fold wet ingredients into dry ingredients and add in lemon zest and lemon juice. Batter will be like custard
- Add in half the blueberries to the batter and mix in
- Transfer batter to sprayed cake pan, and top with remaining blueberries
- Bake in preheated oven for 50 minutes or until a toothpick comes out clean from the center
- The cake will appear to rise and dome in the oven, it will fall, as pictured once it cools