Blueberry Peach Ricotta Cake is a simple loaf cake filled with peaches and fresh blueberries. The addition of ricotta cheese makes it very moist and it is so flavorful on its own, no icing is required. You can sprinkle powdered sugar on the top of the cake to finish it off or simply serve it as is.
This is easily put together in one bowl, no mixer required. It would make a great dessert and could also be served for brunch.
Blueberry Peach Ricotta CakePrint This
- 3 large eggs
- ½ cup canola oil
- 1 teaspoon vanilla extract
- 1 cup whole milk ricotta cheese
- 1 cup granulated sugar
- 1 ½ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon iodized salt
- 2 fresh peaches, peeled and cut into ½ cubes
- 1 cup fresh blueberries
- Optional: powdered sugar to sprinkle on the top of the cake
Preheat the oven to 350 degrees. Grease and flour a 9” x 5 ” loaf pan.
In a large bowl, place the eggs, canola oil , vanilla extract and ricotta cheese. Whisk together thoroughly.
Add the sugar, flour, baking powder and salt to the wet ingredients and whisk together until they are totally combined.
Stir in the peaches and blueberries. Make sure they are evenly distributed throughout the batter.
Pour the batter into the prepared pan and bake for approximately 50 minutes. Oven temperatures can vary so start checking in on the cake at 45 minutes.
Make sure that the top of the cake is firm and lightly browned. Place with a cake tester or toothpick into the center of the cake to make sure that it comes out dry.
Let the cake cool in the pan for several minutes then remove it from the pan to a wire rack. Cool thoroughly.
Sprinkle powdered sugar over the top of the cake to serve if desired.