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Blueberry Ricotta Skillet Cake

The recipe for this fluffy, berry-filled cake was adapted from our friends at Bon Appétit. For a fun twist, switch out the blueberries for your favorite seasonal fruit.


Blueberry Ricotta Skillet Cake
source Lodge
categories dessert, cake
yield serves 8
prep time 15 mins
total time 1 hr

INGREDIENTS
  • Nonstick vegetable oil spray
  • 1 ½ cup all-purpose flour
  • 1 cup sugar
  • 2 tsp baking powder
  • ¾ tsp kosher salt
  • 3 Lrg eggs
  • 1 ½ cup ricotta
  • ½ tsp vanilla extract
  • ½ cup (1 stick) unsalted butter, melted
  • 1 Tbsp fresh lemon zest
  • 1 cup fresh blueberries, divided

    • INSTRUCTIONS
  • 1. Preheat oven to 350°F. Grease a 10.25 inch dual handle pan with cooking spray.
  • 2. Whisk flour, sugar, baking powder, and salt in a large bowl.
  • 3. Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by lemon zest and ¾ cup blueberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining ¼ cup blueberries over top.
  • 4. 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.
  • 5. Do Ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.

    • NOTES

    NUTRITION