E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Blueberry Ricotta Skillet Cake Lodge Cast Iron | October 17, 2018 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. Level Intermediate Prep Time 15 minutes Cook Time 50-60 minutes Serves 8 Cook it With Our 10.25 Inch Dual-Handled Pan Ingredients nonstick vegetable oil spray 1 ½ cups all-purpose flour 1 cup sugar 2 teaspoons baking powder ¾ teaspoon kosher salt 3 large eggs 1 ½ cups ricotta ½ teaspoons vanilla extract 1 stick unsalted butter, melted 1 tablespoon fresh lemon zest 1 cup blueberries, separated Directions Preheat oven to 350 degrees F. Grease a 10.25 Inch Dual Handle Pan with cooking spray. Whisk flour, sugar, baking powder, and salt in a large bowl. 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. 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 turning out. Pro Tip: Cake can be made 2 days ahead of time. Store tightly wrapped at room temperature. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Blueberry Ricotta Skillet Cake Lodge Cast Iron | October 17, 2018 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. Level Intermediate Prep Time 15 minutes Cook Time 50-60 minutes Serves 8 Cook it With Our 10.25 Inch Dual-Handled Pan Ingredients nonstick vegetable oil spray 1 ½ cups all-purpose flour 1 cup sugar 2 teaspoons baking powder ¾ teaspoon kosher salt 3 large eggs 1 ½ cups ricotta ½ teaspoons vanilla extract 1 stick unsalted butter, melted 1 tablespoon fresh lemon zest 1 cup blueberries, separated Directions Preheat oven to 350 degrees F. Grease a 10.25 Inch Dual Handle Pan with cooking spray. Whisk flour, sugar, baking powder, and salt in a large bowl. 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. 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 turning out. Pro Tip: Cake can be made 2 days ahead of time. Store tightly wrapped at room temperature. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
