Description
This Blueberry Lemon Ricotta Cake delivers incredible moisture thanks to the ricotta cheese. Follow these simple steps to bake a tender, flavorful cake perfect for any gathering.
Ingredients
- All-purpose flour: 1 3/4 cups
- Baking powder: 1 1/2 teaspoons
- Salt: 1/4 teaspoon
- Granulated sugar: 1 cup
- Large eggs: 2
- Whole milk ricotta cheese: 1 cup
- Unsalted butter, melted: 1/2 cup
- Lemon zest: 1 tablespoon (from about 2 lemons)
- Lemon juice: 2 tablespoons
- Vanilla extract: 1 teaspoon
- Fresh or frozen blueberries: 1 cup
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the sugar and eggs together until pale and fluffy, about 3 minutes.
- Beat in the ricotta cheese, melted butter, lemon zest, lemon juice, and vanilla extract until just combined. Do not overmix.
- Gently fold the dry ingredients into the wet ingredients until no streaks of flour remain.
- Lightly toss the blueberries with 1 teaspoon of flour to prevent sinking. Fold the floured blueberries into the batter.
- Pour the batter into the prepared cake pan.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- Ricotta cheese is the secret to this cake’s moist texture; it adds richness without making the cake heavy.
- Using fresh lemon zest provides the brightest flavor. Be sure to only zest the yellow part of the peel.
- If using frozen blueberries, do not thaw them before adding them to the batter.
- Dust with powdered sugar before serving for a simple finish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Sweet Treats
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 60mg