As we head into the cooler weather of fall it’s a great time to pick up the last of the season’s local fresh fruits and that’s what I used for this delicious and fresh apricot and blueberry cake.
As it was told to me my grandmother, my father’s mother, was an amazing baker. I never had the pleasure of having anything she baked but she was a legend in our family. When I come across old recipes, or as I like to call them, heritage recipes, I always get excited wondering if she had baked anything similar and many times, I believe she had from stories I’d been told. She made use of fresh fruits and vegetables grown on their small farm and was known for baking and canning those same foods.
This recipe is one of those ‘heritage’ recipes. Since you can still shop local farmer’s markets and roadside stands before the growing season is over you can find some fresh ingredients for all of your baking and cooking.
I chose fresh apricots and blueberries for this unique cake. I doubled this recipe to have one for my family and another to take on a recent visit we had with some family and it was a hit!
Apricot and Blueberry Cake Recipe
Crust and topping:
1 ½ cups + ⅓ cup of all-purpose flour
½ cup granulated sugar
½ tsp. vanilla extract
1 ⅜ sticks of butter, softened but not melted
1 stick + 1 tbsp. butter
⅓ cup granulated sugar
1 tsp. vanilla extract
1 cup ricotta cheese
grated rind of one lemon
1 tbsp. fresh lemon juice
1 envelope vanilla instant pudding mix (small box)
1 pound fresh apricots
1 cup blueberries
- Preheat oven to 400 degrees F. and grease a 8 x 8 inch baking pan. Use shortening or butter to grease pan.
- Crust ~ mix together the flour, granulated sugar, vanilla extract and butter in a mixing bowl. Cut the butter into very small pieces and mix in by hand to the previously mentioned dry mix. Be gentle with this step, and patient! You want to mix this in until it has a crumbly consistency. Spread approximately two-thirds of this mixture into the bottom of your prepared pan pressing down firmly. Bake for 10 minutes.
Remove from oven and decrease oven temperature to 350 degrees F.
- Cake Mix ~ Place butter, granulated sugar and vanilla extract into a bowl and beat on medium high until fluffy. Add the egg and beat until creamy.
Stir the ricotta cheese, lemon rind and juice, and pudding mix into the mixture.
Spread the above over the crust.
- Halve and pit the apricots (no need to peel them) and arrange on top of the cream layer alternating with the blueberries in a diagonal pattern.
Sprinkle the remaining crumb mixture on top of the fruit.
Bake for 30 minutes testing the center for doneness adding 5 minutes to the time if it is not completely cooked through.
Let cool thoroughly and cut into pieces. Serve with whipped cream or ice cream if desired.
This is a great dessert to make your guests feel welcome or to serve your family for any occasion.