know most people hate this word, but I’m going to use it anyway. This Blackberry Ricotta Cake is MOIST and chock-full of berries. Sorry, not sorry. Seriously, I’m not sure how else to describe it even with the aid of a thesaurus.

ANY BERRY WILL DO

The original recipe called for raspberries, but I’m not partial to raspberries in or on anything. I tend to like my berries on the sweet instead of tart side. That is not to say the original recipe isn’t delicious, I just wanted to put my own spin on it and blackberries are my favorite berry – so there you have it.

RICOTTA AND THE M-WORD

The secret to this cake is the addition of ricotta. The ricotta adds moisture as the cake bakes, and produces a wonderfully, well you know, moist consistency. It also balances out the sweetness of the other ingredients.

MAKE IT INTO MUFFINS

Because I was serving these for a socially distanced BBQ, I opted to make individual muffins instead of a cake. If you want to do the same, just follow the recipe as-is an use a muffin tin instead of a cake pan. They may finish a bit earlier than the cake, so just keep an eye on them.

Blackberry Ricotta Cake

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Author: Jennifer Richmond
Prep Time: 15 minutes
Cook Time: 1 hour 35 minutes
Total Time: 1 hour 50 minutes
Yield: 8 servings

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Description

Adapted from Epicurious

Ingredients

Nonstick vegetable oil spray

1 1/2 cups all-purpose flour

1 cup sugar

2 teaspoons baking powder

3/4 teaspoon kosher salt

3 large eggs

1 1/2 cups ricotta

1/2 teaspoon vanilla extract

1/2 cup (1 stick) unsalted butter, melted

1 cup frozen raspberries or blackberries, divided

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Instructions

Preheat oven to 350°. Line a 9″-diameter cake pan with parchment paper and lightly coat with nonstick spray.

Whisk flour, sugar, baking powder, and salt in a large bowl. Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 3/4 cup raspberries, taking care not to crush berries.

Scrape batter into prepared pan and scatter remaining 1/4 cup raspberries over top. Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes.

Let cool at least 20 minutes before unmolding. Do ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature