1. Make the blueberry sauce. Put the orange juice, cornstarch, and 2/3 cup sugar in a medium saucepan and boil until translucent and thickened. Then stir in the blueberries, bring back to a bubble, and simmer 4-5 minutes. Turn off the heat, stir in 1 teaspoon lemon zest and 1 tablespoon lemon juice, and allow to cool.
2. Make the cake. Preheat the oven to 350 and grease a 9 x 13 pan. Use a blender, food processor, or simply a whisk to blend until smooth the milk, sour cream or yogurt, melted butter, flour, baking powder, 1 teaspoon vanilla, 2 tablespoons sugar, and 4 eggs. Pour half of the batter into the greased pan and bake 10 minutes or until set.
3. While the bottom layer of cake bakes, make the cheese filling. Use a whisk to blend thoroughly the ricotta, mascarpone, and salt with the remaining 2 eggs, 1/3 cup sugar, tablespoon lemon zest, 2 tablespoons lemon juice, and 1/2 teaspoon vanilla.
4. When the bottom layer of cake comes out of the oven, carefully spread the cheese filling over it, completely covering the cake with an even layer of cheese filling. Then dollop the remaining batter over the cheese and gently use a spoon to spread the batter evenly. Bake 35-40 minutes until the top layer of cake is lightly golden and the filling is set. (I had to bake mine 20 extra minutes, perhaps because I did not have a 9 x 13 pan to use.) Let stand 10-15 minutes before cutting. Serve warm or chilled with blueberry sauce.
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|Serving Size: 1 Serving (390g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 336 (52%)|
|Amt Per Serving||% DV|
|Total Fat 37.4g||50 %|
|Saturated Fat 21.7g||108 %|
|Monounsaturated Fat 10g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 234.9mg||72 %|
|Sodium 483.7mg||17 %|
|Potassium 247.2mg||7 %|
|Total Carbohydrate 73.9g||22 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 71.1g|
|Protein 8.2g||12 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 644
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