I did not put the cinnamon sugar on top. Without it, the cake is not very sweet. Next time, would try it with the cinnamon sugar. Baked this in a 9 inch springform pan. Baked this at 350 for 45 min and then additional 20 min at 325.
INGREDIENTS
·
3 large eggs
·
heaping 1/2 cup sugar
·
6 tablespoons melted butter
·
1 cup small-curd cottage cheese or part-skim
ricotta (used cottage cheese)
·
1 cup sour cream (low-fat is fine)
·
1/2 teaspoon Buttery
Sweet Dough Flavor or 1 teaspoon vanilla extract
·
3/4 cup King
Arthur Unbleached All-Purpose Flour
·
1/2 teaspoon salt
·
1 1/4 teaspoons baking powder
·
1 1/2 cups blueberries, fresh or frozen (used 2 pints)
·
cinnamon-sugar, for topping
INSTRUCTIONS
1.
Preheat the oven to 350°F.
Lightly grease an 8" round cake pan that's at least 2" deep. If your
8" round pan is shallower than 2", use an 8" square pan, or
9" round pan.
2.
Beat together the eggs and
sugar until smooth.
3.
Add the butter, cottage
cheese or ricotta, sour cream, and flavor/extract, beating until well combined.
4.
Add the flour, salt, and
baking powder, stirring or beating gently to combine.
5.
Pour the batter into the
pan, and scatter the berries evenly over the top.
6.
Bake the cake for about 50
minutes, until a tester inserted into the center comes out moist, but without
any obvious smears of raw batter. The edges of the cake should be lightly
browned and it should appear set throughout, although it'll jiggle when you
gently shake it. Note: If you've used frozen berries, your bake time
will probably be longer.
7.
Remove the casserole/cake
from the oven, and sprinkle the top heavily with cinnamon-sugar, if desired.
Let it rest at room temperature for 30 minutes, to firm.
8.
Serve warm, in wedges,
squares, or rounds cut with a biscuit cutter.
9. Yield: 8 to 10 servings.
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