Blueberry Sbriciolata

Sbriciolata is a very typical italian cake that is made with a crumbly dough and a creamy filling.

In this case I’ve chosen blueberries, which also gives the cake a nice purple color, great to impress guests!

This recipe is made for a small cake mould, if using a 20cm tin, just double the amounts.

Blueberry Sbriciolata (Thermomix)

Prep Time 15 mins
Cook Time 35 mins
Course Dessert
Cuisine Italian, Mediterranean
Servings 4 people

Equipment

  • Thermomix
  • 18cm Cake form

Ingredients
  

  • 50 g Soft butter
  • 150 g Flour
  • Lemon juice
  • 125 g blueberries
  • 100 g sugar
  • 1 egg
  • 7 g baking powder
  • 250 g ricotta cheese

Instructions
 

  • Place the blueberries in a bowl, drizzle with 30 g of lemon juice and sprinkle with 20 g of sugar, mix and leave to macerate
  • Put the flour, butter, egg, baking powder and 50 g of sugar in the mixing bowl. Mix: 10 sec./vel. 5. You will get a crumbly dough
  • Transfer ⅔ of the crumbs to the bottom of the prepared cake tin and evenly cover the entire surface without pressing. Transfer the remaining crumbs to a bowl and set aside.
  • Add the ricotta cheese and the remaining sugar, mix: 20 sec./vel. 4.
  • Add the macerated blueberries and mix: 10 sec./reverse/vel. 2 moving at the same time with the spatula. Spread the cheese and blueberries on the bottom of the cake and cover with the remaining crumbs.
  • Bake in a pre-heated oven for 30-40 minutes (180 ° C). Carefully remove from the oven and allow to cool .
Keyword cake, dessert

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