Dessert for 8

Blueberry Ricotta Cake

Name: Blueberry Ricotta Cake
Total time: 75 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 4 large eggs; 2/3 cup granulated sugar; 8 tbsp unsalted butter; 15 oz ricotta cheese; 1/4 cup sour cream; 1 tsp vanilla extract; 1 cup all-purpose flour; 1/2 tsp salt; 2 tsp baking powder; 1 tbsp lemon zest; 8 oz blueberries rinsed and dried; 1 cup powdered sugar; 2 tbsp lemon juice

$5.83for 475 minServes 8

This moist ricotta cake bakes with blueberries and lemon, then receives a simple powdered sugar glaze.

Photo: natashaskitchen.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Eggs, 4$0.30 each typical	4	$1.20Typical price
	Butter, 4 oz$0.40/oz typical	4 oz	$1.60Typical price
	Cottage cheese, 15 oz$0.17/oz typical	15 oz	$2.55Typical price
	Sour cream, 2.25 oz$0.14/oz typical	2.25 oz	$0.30Typical price
	Lemons and limes, 0.25$0.60 each typical	0.25	$0.10Typical price
	Berries, 8 oz$0.40/oz typical	8 oz	$3.20Typical price
	Juice, 1 oz$0.04/oz typical	1 oz	$0.04Typical price
Total for the servings shown		$11.67

Swaps

Swap sour cream for yogurtabout $0.02/oz less at typical prices
Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Sugar and brown sugarCornstarch, vanilla, yeast, cocoaFlourBaking powder and sodaSyrups, molasses, powdered sugar

Not included in the cost.

75 minstart to table
Mediumdifficulty
8servings as written
$typical cost tier

Italian Vegetarian Budget Desserts Summer

Typical price

$1.46 per serving$5.83 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

4 large eggs
2/3 cup granulated sugar
8 tbsp unsalted butter
15 oz ricotta cheese
1/4 cup sour cream
1 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp salt
2 tsp baking powder
1 tbsp lemon zest
8 oz blueberries rinsed and dried
1 cup powdered sugar
2 tbsp lemon juice

Steps

Heat the oven to 350 F and grease a 9-inch round cake pan with butter.
Beat the butter and granulated sugar in a large bowl until creamy.
Beat in the eggs one at a time, then mix in the ricotta, sour cream, and vanilla.
Whisk the flour, salt, and baking powder separately, then stir them into the ricotta mixture with the lemon zest.
Fold in the blueberries and spread the batter in the prepared pan.
Bake for 50 to 55 minutes, until the center is firm and a tester comes out clean.
Cool the cake, then whisk the powdered sugar with lemon juice and drizzle it over the top.

Main ingredient on sale this week? See what to make with eggs on sale.