Blueberry ricotta cake

Lockdown again stage 4 despite there’s vaccine, still people are getting infected. “Well, do not be like Pharisees who multiplied regulations, creating their own form of “godliness “. They got so wrapped up in their own rules that they lost sight of God”.

Not to mention, back to eating canned food and dry packed food with expensive fresh food. There are some people already rushing to buy lots of toilet papers. Even bright colourful fruits like strawberries, blueberries just to name a few are expensive and not in season anymore.

Luckily, I have a packet of blueberries in my freezer that I can make use of. I am grateful that God had provided for me. Thank you, God, for everything. Two years gone by I could not get a pictures of my niece blowing the cake and of course with me and everyone.

Another birthday celebration without gathering. Bake this cake for my niece. Took the picture of the cake with candle and no birthday girl to blow. Even have to cut half for my sister who come to drop off some food for me and also my niece can have cake to eat for her birthday. I have a piece and give some of the half to my parents.

My niece called so too my sister saying the cake were delicious, so moist and not too sweet. Then my parents called saying they enjoyed it too. I am thankful to God for the cake is delicious even though my niece is not able to blow her cake. Let’s bake and continued trusting God!!!!


380 g blueberries
300 g sour cream
250 g ricotta cheese
200 g granulated sugar
125 ml olive oil
60 ml orange juice (bought)
2 c cake flour
1 Tbs baking powder
1 Tsp vanilla essence
1 Tsp salt
3 large eggs
2 tiny drops of browning essence
strawberries, garnish
1 oreo mint chocolate, garnish
1 candle, garnish


Preheat oven 180 degrees C. Grease and line 9″ springform. Set aside. Put oil and sugar in mixing bowl and beat for about 7 minutes or until light and fluffy. Add egg one at a time beating well each addition till smooth.

Add ricotta, sour cream, vanilla, browning essence, orange juice and mix well to combined. Sift flour, baking powder, salt and add to batter mixing just until combined. Fold in blueberries.

Pour into prepared pan. Bake 60 minutes until skewer out clean and cake are evenly brown on top.

Switch off oven, leave cake in for 35 minutes. Remove from oven to cool completely on rack.

Transfer to cake base and decorate with fresh strawberries and one Oreo mint chocolate and a lighted candle. Serve with a cup of Chai tea or brewed coffee. Enjoy!!!