Blueberry Ricotta Cake
What You Need:
2 cups all-purpose baking mix
1/3 cup Jell-O Lemon Jelly Powder (1/2 of 85-g pkg.)
1/2 cup sugar
1 cup ricotta cheese
2 eggs
1 tsp. lemon zest
1 cup blueberries
Make It:
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.
2 cups all-purpose baking mix
1/3 cup Jell-O Lemon Jelly Powder (1/2 of 85-g pkg.)
1/2 cup sugar
1 cup ricotta cheese
2 eggs
1 tsp. lemon zest
1 cup blueberries
Make It:
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.
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