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 Sausage-filled Cheese Rolls View recipe Huevos Rancheros Breakfast Casserole View recipe Brown Sugar Soy Sauce Salmon 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 Sausage-filled Cheese Rolls View recipe Huevos Rancheros Breakfast Casserole View recipe Brown Sugar Soy Sauce Salmon View recipe
