Blueberry Swirl Ricotta Cake

This blueberry swirl ricotta cake combines all my favorite things: a tender, plush crumb, a swirl of homemade blueberry compote, and a crispy sugar topping. The olive oil and ricotta cheese keep the cake moist for days, while the reverse creaming method ensures an extra soft and tender crumb. It’s the perfect cake for a weekday treat or a special occasion. Serves 8-12.

Ingredients:

For the blueberry compote:

• 180 grams blueberries, fresh or frozen
• 30 grams granulated white sugar
• 2 tablespoons (30 grams) lemon juice
• 1 teaspoon cornstarch
• Pinch of salt

For the cake:

• 180 grams all-purpose flour
• 2 teaspoons baking powder
• 150 grams granulated white sugar
• 1/2 teaspoon salt
• Zest of one lemon, finely grated
• 120 grams extra virgin olive oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 140 grams whole milk ricotta, drained of excess liquid
• 1 tablespoon (15 grams) whole milk
• 2 tablespoons granulated sugar, for topping (optional)

Instructions:

1. Make the blueberry compote: cook the blueberries, lemon juice, sugar and cornstarch in a small saucepan over low heat for 5-8 minutes, or until the blueberries have broken down and the mixture is slightly thickened. Mash the blueberries slightly with a fork to create a jam-like consistency. Remove from heat and set aside to cool completely while you make the cake batter. This step can be done ahead of time, store the jam in the fridge for up to two days.
2. Heat your oven to 320 Fahrenheit (165 Celsius).
3. Line an 8 inch (20 cm) cake pan with parchment paper – be sure to line both the bottom and the sides.
4. Make the cake: In a large bowl, whisk together the flour, sugar, baking powder and salt until combined.
5. Add the oil and whisk together until a thick paste forms and all of the flour mixture is coated. This step, borrowed from the reverse creaming technique in butter-based cakes, inhibits gluten development, keeping the cake soft and tender.
6. Add the eggs, one at a time, and mix thoroughly until combined. Repeat with the ricotta, milk, and vanilla, and whisk well, until homogenous. Scrape down the sides and bottom of the bowl with a spatula to ensure everything is well mixed.
7. Assemble: Pour a little over half the batter into the prepared pan and smooth out into an even layer. Gently spoon the blueberry compote onto the batter. Carefully dollop the remaining cake batter on top and smooth out. Sprinkle generously with granulated sugar.
8. Bake for 30-40 minutes, or until the cake is lightly golden and a toothpick inserted in the center comes out clean. There may be some blueberry juices on the toothpick, but there shouldn’t be any raw batter.
9. Let cool and enjoy! Serve with whipped cream or whipped ricotta.

Notes:

• Fruit: I’ve only tested this with blueberries, but I’m sure it would work beautifully with any other berry or even store-bought jam.
• Oil: Olive oil adds a very subtle flavor here that I love, but it can easily be replaced with neutral oil such as vegetable or canola oil.
• Whipped Ricotta: To make whipped ricotta, blend however much ricotta you have or want in a food processor, blender, or with an immersion blender. Add sugar to taste, and any other flavorings such as vanilla or spices.