100-Calorie Blueberry Ricotta Cake Recipe – A Light and Fluffy Delight
Introduction:
This blueberry ricotta cake is a delightful blend of light and creamy flavors with the burst of fresh blueberries in every bite. I first tried this recipe when searching for a lower-calorie dessert option that didn’t compromise on taste. With only 100 calories per slice, it quickly became a go-to for gatherings or a sweet treat after dinner. The addition of ricotta gives it a soft, creamy texture, making it unique and irresistible.
Recipe Details:
Ingredients List:
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup low-fat ricotta cheese
- ⅓ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup almond milk (or any low-calorie milk alternative)
- 1 cup fresh blueberries (or frozen, thawed and drained)
- Optional: 1 tsp lemon zest for added flavor
Step-by-Step Instructions:
- Prepare the Oven and Pan:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper for easy release.
- Combine Dry Ingredients:
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- Mix Wet Ingredients:
- In another bowl, blend the ricotta cheese and sugar until smooth. Add the egg, vanilla extract, and almond milk, mixing well.
- Combine and Fold:
- Gradually add the dry ingredients to the wet mixture, stirring until combined. Be careful not to over-mix to keep the cake light and fluffy.
- Add Blueberries:
- Gently fold in the blueberries (and lemon zest if using), ensuring even distribution.
- Bake:
- Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve:
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Slice and enjoy!
Unique Tips, Variations, and Insights:
- Customization Tips:
- Substitute blueberries with raspberries, strawberries, or even dark chocolate chips for different flavor twists.
- Expert Advice:
- To keep the cake from becoming too dense, gently fold in the blueberries rather than stirring too vigorously.
- Cultural Context:
- This Italian-inspired ricotta cake with blueberries is a lighter take on traditional, denser ricotta desserts, making it perfect for a refreshing, modern treat.
Nutrition Facts (per slice):
- Calories: 100
- Fat: 3g
- Carbohydrates: 15g
- Protein: 2g
FAQ Section:
Q1: Can I make this cake with a gluten-free flour alternative?
- Absolutely! Substitute all-purpose flour with a gluten-free blend, and it should work similarly.
Q2: How should I store the blueberry ricotta cake?
- Keep it in an airtight container in the refrigerator for up to three days for optimal freshness.
Conclusion:
This 100-calorie blueberry ricotta cake is a perfect blend of lightness and flavor. It’s a delightful option for anyone looking for a lower-calorie dessert that doesn’t skimp on taste. Let us know how yours turns out or share any creative twists you’ve added!
