I was expecting a few friends to play bridge, not really socially distanced. We had all been together before and have been very cautious for the past 6 months. At the last minute I decided it would be nice to serve some blueberry cake. I had a few pints of blueberries in the fridge and thought it would be good to use some of them. I was shocked to discover that I was lacking what seemed a key ingredient - butter. I never have less than a pound on hand but somehow I did not notice that the supply was being depleted.
I decided to look on the web for a blueberry cake that perhaps used olive oil. There are so many delicious olive oil cakes I thought there certainly must be one for blueberries. What a wonderful surprise to find one that also used ricotta cheese. This cake is so easy to make, so moist and flavorful and just as good the next morning. How much longer it lasts I can't say because it disappeared very quickly.
Heat oven to 350. Line 8-9 inch square baking dish with parchment paper
In a bowl, mix
1 cup ricotta cheese
2/3 cup sugar (the recipe calls for 1 cup but I always use less)
1/3 cup olive oil
Grated rind of 1 lemon
Add 2 eggs, one at a time and mix until incorporated
In a separate bowl, mix
1 1/2 cup flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Mix dry ingredients into wet ingredients until just incorporated, don't overmix
Fold in 1 pint of blueberries
Fill prepared pan with batter, which is quite thick
Bake for 40 minutes or until top is golden brown
The recipe says to sprinkle with sugar before serving. I found this completely unnecessary.
I don't think Goldie got even a crumb.