Unbelievably moist blueberry ricotta cake. This cake makes a perfect breakfast cake, snack and dessert and it’s also made gluten-free and high in protein.
Summer is definitely over and I’m already missing berries bursting from the produce isles; which is why I had to make a berry filled treat. Luckily, I froze a ton of fresh blueberries for such an occasion.
I used PEScience Gourmet Vanilla protein for this cake. This protein tastes like straight up ice cream so you can only imagine how it took this cake to an entirely different level. You can get 30% off using code PBCHOCO at checkout on their website PEScience.com