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Sourdough Lemon Blueberry Ricotta Cake

Sourdough Lemon Blueberry Ricotta Cake

Updated at: Thu, 25 Apr 2024 19:12:50 GMT

Nutrition balance score

Unbalanced

Glycemic Index

67

Moderate

Nutrition per serving

Calories3160.4 kcal (158%)

Total Fat154.4 g (221%)

Carbs383.3 g (147%)

Sugars204.4 g (227%)

Protein62.9 g (126%)

Sodium4269.1 mg (213%)

Fiber14.5 g (52%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

Dry ingredients

1 ¼ cupflour

1 Tbspbaking powder

Wet ingredients

10 Tbspbutter

1 cricotta cheese

or cream cheese

2 Tbspyogurt

3 Tbsplemon juice

1 tspvanilla

½ cstarter

active or discard, room temp

Instructions

No instructions yet

Notes

1 liked

0 disliked

Atrisha· 7 months ago

Mix dry ingredients. Set aside. Beat butter and sugar until fluffy. Add eggs one at a time. Mix well after each one. Add remaining wet ingredients. Mix well. On low, add dry ingredients slowly. Mix only until incorporated. Fold in 2 cups of blueberries or raspberries. Bake 350 for 60 to 75 minutes.