Juliette Carr responds: Definitely wash and chop the burdock--don't peel it. You can grate it if you want but it will take...
Best Blueberry Lemon Ricotta Cake Ever
- Ready in: 30 minutes prep; 60 minutes to bake
- Serves: 8
- Complexity: medium
Adapted from King Arthur Flour website.
- 1 cup all-purpose flour
- ¾ cup sugar
- 1 ¼ tsp. baking powder
- ½ tsp. salt
- ⅓ cup milk
- ¼ cup room temp. creamed butter
- 1 large egg
- ½ tsp. lemon extract
- zest of one lemon
- ¾ cup fresh blueberries
- 2 large eggs
- 1 ¼ cups ricotta cheese
- ⅓ cup sugar
- ¼ tsp. lemon extract
Preheat the oven to 350 °F. Grease a 9" round spring form pan.
For the batter: In a small bowl, combine the flour, sugar, baking powder and salt. Add the milk, butter, egg, lemon zest, and lemon extract, beating until smooth. Pour the batter into a greased pan. Sprinkle the blueberries over the batter but do not mix.
For the topping: In a small bowl, beat the eggs till frothy, then beat in the cheese, sugar, and lemon extract. Spread this mixture evenly over the blueberries.
Bake the cake for 55 to 60 minutes, or until it is golden brown around the edges. Remove from the oven and cool, on a rack, to lukewarm before serving.
Garnish with lemon basil.