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Blueberry Ricotta Cake

Name: Blueberry Ricotta Cake
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: Cakes
Ingredients: 1 cup all-purpose flour; 1½ teaspoons baking powder; ½ teaspoon salt; 4 large eggs + 2 large egg yolks, at room temperature; ⅔ cup Splenda® Stevia Granulated Sweetener; ½ cup unsalted butter, melted; 1¼ cups lowfat ricotta cheese; ¼ cup sour cream; 1 teaspoon vanilla extract; 1 tablespoon freshly grated lemon zest; 1½ cups blueberries, rinsed and dried

Makes 16 servings Calories 140 Prep Time 15 minutes Total Time 1 hour, 15 minutes Made with Splenda® Stevia Sweetener

Ingredients

1 cup all-purpose flour

1½ teaspoons baking powder

½ teaspoon salt

4 large eggs + 2 large egg yolks, at room temperature

⅔ cup Splenda® Stevia Granulated Sweetener

½ cup unsalted butter, melted

1¼ cups lowfat ricotta cheese

¼ cup sour cream

1 teaspoon vanilla extract

1 tablespoon freshly grated lemon zest

1½ cups blueberries, rinsed and dried

Nutrition Info Per Serving

Serving Size: 1 slice (1/16 cake)

Calories	140
Total Fat	9g
Saturated Fat	5g
Cholesterol	100mg
Sodium	190mg
Total Carbs	11g
Dietary Fiber	1g
Sugars	2g
Added Sugars	0g
Protein	5g

Instructions

Place rack in center of oven; preheat oven to 350°F. Grease a 9” springform pan and line the bottom with a circle of parchment.
In a bowl, combine flour, baking powder, and salt.
In another bowl using an electric mixer, beat eggs, egg yolks, and Splenda Stevia Sweetener on high speed for 2 minutes.
Add melted butter and mix until smooth. Add ricotta, sour cream, vanilla extract, and lemon zest. Beat on medium speed until blended.
Add flour mixture and mix on low speed until combined.
Transfer batter to prepared pan. Scatter blueberries evenly over the top.
Bake for 60–65 minutes or until edges are lightly browned and cake is just set. Cool before slicing.