Blueberry Coconut Cardamom Ricotta Cake
A cake to welcome the impending spring - Blueberry Coconut Cardamom Ricotta Cake! This cake is light, slightly nutty from the coconut flakes, zingy from the cardamom, and bursting with bright blueberries. The cake base is adapted from Alison Roman’s recipe for Raspberry Ricotta Cake on Bon Appetit.
Ingredients
1 & 1/2 cups all purpose flour
1 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup shredded unsweetened coconut flakes, plus more for topping
1 teaspoon ground cardamom
3 large eggs
1 & 1/2 cups ricotta
1/2 teaspoon vanilla extract
1/2 cup unsalted butter, melted
1 cup fresh blueberries
Prep time: 10 minutes
Cook time: 50 minutes
Total time: 1 hour
Servings: 8 slices
Cake will last up to 3 days on the counter if tightly covered or wrapped in plastic wrap.
Steps
Preheat oven to 350 [F] degrees. Line the bottom of a 9-inch cake pan with parchment paper & lightly coat with nonstick cooking spray or butter.
Whisk together flour, sugar, baking powder, cardamom, coconut flakes & salt in a large bowl.
Whisk together eggs, ricotta, & vanilla in another bowl, & then slowly add in dry ingredients until combined.
Mix in melted butter, followed by blueberries that have been lightly coated in flour to keep them from sinking to the bottom of the pan during baking. Gently mix together batter, making sure blueberries don’t break.
Pour cake batter into greased cake pan & bake until cake is golden brown & a tooth pick comes out clean when put into the cake - about 50 minutes.
Let cake cool & carefully transfer to a serving plate.