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Prep Time: 20 mins | Cook Time: 1 hr 30 mins | Total Time: 1 hr 50 mins | Yield: 8 to 10 Slices

I am so excited to share with you this recipe I just learned. I highly recommend this if you want a new and easy cake to serve! Feel free to modify this recipe to your liking because that’s what I did. I tweak it a bit. Have a great day, friends. Enjoy!


3 cups fresh blueberries

3 tablespoons cornstarch

1 cup butter, softened

1 cup sugar

1 teaspoon vanilla extract

zest from 2 lemons (about 1 1/2 teaspoons)

4 large eggs, room temperature

1 cup small curd cottage cheese (or ricotta)

2 1/2 cup all-purpose flour

4 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon fresh lemon juice (optional)

powdered sugar, for dusting


Prepare the oven and preheat to 168 degrees C or 335 degrees F.

Line with parchment paper a 9-inch springform pan.

Add the dried blueberries and cornstarch into a large bowl. Toss until well combined.


In another large bowl, add the butter, lemon zest, vanilla, and sugar. Beat until well mixed.

Add the eggs gradually and beat every addition until well combined.

Sieve 1 cup of cottage cheese, then scrape the bottom.

Put the prepared cottage cheese into the bowl with the creamed ingredients. Stir until well mixed.

In another mixing bowl, add flour, salt, and baking powder. Whisk until well mixed.

Transfer the flour mixture into the batter and stir until well mixed.

Add the lemon juice and stir until well blended.

Add 2 1/2 cups of the blueberries and stir until well mixed.

Empty the bowl with the batter into the prepared baking pan and spread it on the bottom and sides.

Scatter the rest of the blueberries on top of the batter. Gently press each.

Place it inside the preheated oven and bake for about 1 hour and 10 minutes or until a toothpick comes out clean after inserting it in the middle.

Remove from the oven and allow it to cool for a few minutes at room temperature.

Sprinkle 1 tablespoon of powdered sugar on top.

Serve and enjoy!

Nutrition Facts:

Amount Per Serving: CALORIES: 492 | TOTAL FAT: 22g | SATURATED FAT: 13g | TRANS FAT: 1g | UNSATURATED FAT: 7g | CHOLESTEROL: 127mg | SODIUM: 477mg | CARBOHYDRATES: 68g | FIBER: 2g | SUGAR: 38g | PROTEIN: 8g


PIN THIS RECIPE to any of your relevant boards if you want to make it later...