"Those who forget the pasta are condemned to reheat it."--Unknown

Blueberry Ricotta Cake Recipe

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This recipe for Blueberry Ricotta Cake, by , is from The Bisceglia Family and Beyond Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rita Polistina


Bottom( Mix together in a bowl, beating until well blended)

1 egg
1 c flour
3/4 c sugar
1 1/4 tsp. baking powder
1/4 tsp. salt
1/3 c milk
1/4 c shortening ( I use soft butter)
1/2 tsp. vanilla

Top ( mix together gently in a second bowl)

1 pint blueberries
2 eggs
1 1/4 c ricotta
1/3 c sugar
1/4 tsp vanilla

Put all ingredients for the top in a bowl, mix well and pour into a greased 9x9x2 baking dish, spread evenly over the bottom. Pour the blueberry mixture
over the batter. Bake at 350 for 1 hour.

Number Of Servings:
Number Of Servings:




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