Blueberry Almond Ricotta Cake based on a recipe by Dev Amadeo is easy to make and delicious. The moist cake is a great way to enjoy tasty blueberries.
Add a dollop of fresh whipped cream to a slice of Blueberry Almond Ricotta Cake and prepare to say, 'Yum.'
Blueberry Almond Ricotta Cake based on a recipe by Dev Amadeo is easy to make and delicious. The moist cake is a great way to enjoy tasty blueberries.
On an overcast afternoon two weeks ago, my cousin and I spent a glorious 30 minutes picking blueberries in her parents' front yard. We were trying to beat the rain and had a race to see who could fill a container first in our version of speed blueberry picking. She won, but I believe I ended up winning in the bigger picture.
Once the rain started, we ran for the house, hands stained and laughing all the way. She generously gave me half of the blueberry bounty. I've been saving those precious blueberries in my freezer until I found time to do something special with them. Last weekend, I did just that when my daughter and I had an afternoon in the kitchen together.
My daughter did most of the work, but as the old television commercial used to say, "And I helped."
The star of our cooking was this incredible Blueberry Almond Ricotta Cake, based on a recipe by Dev Amadeo. We modified it slightly, but I expect that the basics of this recipe will be something we will return to many times in the years to come. It's crusty on the edges and moist in the middle. The browned slivered almonds that top it are perfection.
Add a dollop of fresh whipped cream to a slice of Blueberry Almond Ricotta Cake and prepare to say, 'Yum.'
About 10 servings, based on recipe by Dev Amadeo
1 stick unsalted butter, barely softened
1½ cup raw cane or granulated sugar
¼ cup vegetable or grapeseed oil
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