Blueberry Ricotta Cake

Photo: flickr user avlxyz

Ingredients

1 cup King Arthur Unbleached All-Purpose Flour

3/4 cup sugar

1 1/4 teaspoons baking powder

1 1/4 teaspoons salt

cup milk

1/4 cup shortening

1 egg

1/2 teaspoon vanilla

1 1/2 cups fresh or frozen blueberries

2 eggs

1 1/4 cups ricotta cheese

cup sugar

1/4 teaspoon vanilla

Preparation

For the batter: In a small bowl, combine the flour, sugar, baking powder and salt. Add the milk, shortening, egg and vanilla, beating till smooth. Spoon the batter into a greased 9 x 9 x 2-inch pan Sprinkle the blueberries over the batter.

For the topping: In a small bowl, beat the eggs till frothy, then beat in the cheese, sugar and vanilla. Spread this mixture evenly over the blueberries.

Bake the cake in a preheated 350F oven for 55 to 60 minutes, or until it's golden brown around the edges.

Yield: 12 servings

This moist, rich cake makes a pleasant late-summer dessert.

Note: You may reduce the calories per serving to 206 and the fat grams to 7 by substituting skim milk for 2%%, and part-skim ricotta for whole-milk ricotta. By making the above changes and substituting WonderSlim fat replacer or applesauce for the shortening, you'll get a somewhat tougher, more rubbery cake, but the calories per serving will be reduced to 172, and the fat grams to 3.