Blueberry Hazelnut Ricotta Cake

2 days ago 5

Democracy Dies successful Darkness

4.4 (17)

By Polina Chesnakova

Inspired by a look successful Honey & Co.’s publication "Golden," this simple, rustic blueberry barroom is moist and tender from caller ricotta and crushed hazelnuts and, much importantly, is not excessively sweet.

Serve as-is for an day dainty oregon with a generous dollop of yogurt for a satisfying breakfast. Try playing astir with the fruit-nut combo arsenic good — stewed oregon poached rhubarb with almonds, peaches and pecans, oregon adjacent cranberries with walnuts would each beryllium delicious options.

Adapted from baker Polina Chesnakova.

Ingredients

measuring cup

Servings: 8 (makes 1 9-inch azygous layer)

For the cake

1 cupful positive 1 tablespoonful flour
1/2 cupful hazelnuts, finely ground
2 teaspoons baking powder
1 1/2 teaspoons crushed ginger
1 spoon kosher salt
1 1/2 cups granulated sugar
2 tablespoons finely grated citrus zest
12 tablespoons (1 1/2 sticks) unsalted butter, astatine country temperature
3 ample eggs, astatine country temperature
1 spoon vanilla extract
1 1/2 cups fresh, whole-milk ricotta, astatine country temperature
1/2 pint caller blueberries, stemmed and rinsed

For the topping

3/4 cupful hazelnuts, coarsely chopped
2 tablespoons turbinado sugar
1/2 pint caller blueberries, stemmed and rinsed
Confectioners' sugar, for dusting (optional)

Nutritional Facts

Per serving

Calories
640
Fat
38 g
Saturated Fat
16 g
Carbohydrates
64 g
Sodium
280 mg
Cholesterol
140 mg
Protein
13 g
Fiber
3 g
Sugar
47 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from baker Polina Chesnakova.

Tested by Antonia Balazs.

Published May 21, 2018

Updated March 16, 2026