Print
Email
Add a photoServings: 1
Ingredients
- 1 c. King Arthur Unbleached All-Purpose Flour
- 3/4 c. sugar
- 1 1/4 tsp baking pwdr
- 1 1/4 tsp salt
- 1/3 c. lowfat milk
- 1/4 c. shortening
- 1 x egg
- 1/2 tsp vanilla
- 1 1/2 c. fresh or possibly frzn blueberries
- 2 x Large eggs
- 1 1/4 c. ricotta cheese
- 1/3 c. sugar
- 1/4 tsp vanilla
Directions
- For the batter: In a small bowl, combine the flour, sugar, baking pwdr and salt. Add in the lowfat milk, shortening, egg and vanilla, beating until 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 Large eggs until frothy, then beat in the cheese, sugar and vanilla. Spread this mix proportionately over the blueberries.
- Bake the cake in a preheated 350F oven for 55 to 60 min, or possibly till it's golden 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 lowfat milk for 2%, and part-skim ricotta for whole-lowfat milk ricotta. By making the above changes and substituting WonderSlim fat replacer or possibly 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.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
