Blueberry Ricotta Cake

50 8 servings, 1 piece (51 g) each
Recipe By
Reviews
Prep Time
15
min.
Total Time
50
min.
Servings

8 servings, 1 piece (51 g) each

This luscious blueberry and ricotta cake includes a citrusy twist, thanks to the addition of lemon flavour JELL-O Jelly Powder in the baking mix.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Mix baking mix, dry jelly powder and sugar. Whisk ricotta, eggs and lemon zest in large bowl. Add dry ingredients; stir just until moistened. Stir in blueberries.
  • Spoon into 9-inch pie plate sprayed with cooking spray.
  • Bake 35 min. or until toothpick inserted in centre comes out clean.

Substitute

Use raspberries instead of blueberries.

Servings

  • 8 servings, 1 piece (51 g) each

Nutritional Information

Serving Size 8 servings, 1 piece (51 g) each
AMOUNT PER SERVING
Calories 320
% Daily Value
Total fat 10g
Saturated fat 4g
Cholesterol 60mg
Sodium 440mg
Carbohydrate 53g
Dietary fibre 0g
Sugars 33g
Protein 8g
   
Vitamin A 6 %DV
Vitamin C 4 %DV
Calcium 10 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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