Gluten Free Blueberry Almond Ricotta Cake

This Gluten Free Blueberry Almond Ricotta Cake recipe from The Yellow Butterfly is a delightful culinary adventure! Imagine biting into a cloud of blueberry-studded goodness, with a hint of almond and the creamy richness of ricotta. Not only is this cake gluten-free, but it's also a flavor-packed journey that'll make your taste buds dance with joy! Moreover, it's perfect for any time of day. In fact, it's your new breakfast bestie, your afternoon pick-me-up, and your midnight snack all rolled into one. Whether you're pairing it with your morning coffee or savoring it as a late-night sweet treat, this cake is sure to brighten your day like a ray of sunshine.

Furthermore, its versatility makes it a go-to option for various occasions. Additionally, the combination of textures and flavors creates a truly unique experience. Consequently, you'll find yourself reaching for another slice before you know it. In conclusion, get ready to fall in love with every moist, fruity bite of this extraordinary cake!

Ingredients:

• 1 Cup Blueberries 
• 1 Cup Blackberries 
• 2 Cups Gluten Free Oat Flour + 1 TBSP for the berries
• 1 TSP Baking powder
• ½ TSP Kosher Salt
• 1 stick Unsalted butter, barely softened (see notes)
• 1 ½ cups Natural granulated sugar 
• 2 Eggs
• Vanilla Extract 
• ¼ - ½ TSP Almond extract 
• ¼ Cup olive oil 
• ¾ cup Ricotta cheese 
• Original Daily Crunch

Directions for Gluten Free Blueberry Almond Ricotta Cake:

1. Preheat oven at 350°. Spray with baking spray or grease with butter a 9” springform baking pan or regular cake pan.

2. Mix the berries with the tablespoon of flour.

3. In a medium bowl mix the 2 cups of flour, the 1 teaspoon of baking powder and the ½ teaspoon of salt with a hand whisk.

4. Beat the 8 tablespoons of barely softened butter in slowest speed for about 30 seconds. You just want to cream it a little bit.

5. Add the 1½ cup of sugar and beat for about a minute, until the butter and sugar form a thick grainy paste.

6. Pour in the 2 eggs, one at a time. Add the 1 teaspoon of vanilla, the ¼ teaspoon of almond extract, the ¼ cup of oil and the ¾ cup of ricotta and mix until combined. Place a large sieve on top of the bowl if you have one and sift the flour mixture on top, about a cup at a time but without waiting too much time between additions. As soon as you add the last of the flour stop the mixer and finish mixing it very gently with a large rubber spatula or wooden spoon. Mix until there are a few flour streaks visible. Mix in the berries + Original Daily Crunch  and gently fold them into the batter.

7. Transfer batter to prepared pan. Arrange some extra berries on top if desired. Sprinkle the tablespoon of sugar if using on top the cake. Arrange the sliced Original Daily Crunch on top. Transfer pan to oven and bake for 60 to 65 minutes, until not gooey in the center.

8. Retire from oven and let it cool down a few minutes before removing from springform pan. Dust some powdered sugar before serving. Store in a cool area the first day then wrap it in cling paper and store it in the fridge, it will be good for a week.

9. You may whip some cream and spread on top!