Blueberry, hazelnut and ricotta cake (receipe)

The receipe in “The Baking Book” from Honey & Co. starts off with the words that receipes are like nomads…they travel from one person/family to the next and each time they get changed / adapted a bit. I have done the same…but am thankful for the inspiration that I have received from Honey & Co.

A really tasty and moist cake, which can easily be kept for a couple of days…in many ways a cheese cake in disguise…just try it out and let me know how you are getting on with it.


Blueberry, hazelnut and ricotta cake

Course Dessert
Keyword blueberries, cake, ricotta cake
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes


  • 1 cake tin of 23 cm diameter


  • 100 g margarine with butter you can use only butter, if you prefer
  • 125 g caster sugar can be substituted with white sugar
  • 3 eggs
  • 25 regular white flour
  • 1/2 teaspoon salt
  • 1 zest of a bio lemon
  • 150 g ground hazelnuts
  • 250 g ricotta
  • 150 g blueberries
  • 2 table spoons caster sugar


  • Preheat the oven to 160 degrees. Butter the bottom and sides of your cake tin.
  • Mix the margarine and and sugar until they are soft and fluffy. It is worthwhile spending a bit more time here in order to keep your cake as "light" as possible - with all what is in it 😉
  • Add one egg at the time and again, ensure that you mix the batter completely before adding the next egg.
  • Add the flour, salt, lemon zest, ground hazelnuts and mix completely.
  • Carefully fold the ricotta and half of the blueberries into the batter and pour it into your prepared cake tin.
  • Distribute the other half of the blueberries and the caster sugar evenly onto the cake before letting it bake for roughly 1 hour.
  • Let the cake cool completely within the tin before taking it out and storing it in the fridge. It will keep well in the fridge for a couple of days.

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