Name: Blueberry Hazelnut Ricotta Snack Cake
Total time: 1 h 5 min
Yield: 6
Ingredients: Butter, for greasing; 50g/2oz plain flour; 50g/2oz wholemeal rye flour; ¾ tsp baking powder; ¼ tsp bicarbonate of soda; 1¼ tsp fine sea salt; 125g/4½oz caster sugar; 85g/3½oz ricotta cheese; 1 large egg; 25g/1oz hazelnuts, chopped; 125g/4½oz blueberries; Demerara sugar, for sprinkling (optional)

VMG Recipes