Blueberry Lemon Ricotta Cake
A delicious and moist cake combining blueberries and zesty lemon with creamy ricotta for a delightful dessert.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
Wet Ingredients
- 1 cup granulated sugar
- 0.33 cup unsalted butter, softened
- 2 large eggs
- 1 cup ricotta cheese
- 1 large lemon zest
- 2 tbsp fresh lemon juice
Add-ins
- 1 cup fresh blueberries (plus extra for garnish)
- to taste powdered sugar (for dusting)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then stir in the ricotta cheese, lemon zest, and lemon juice until combined.
- Gradually add the dry mixture to the wet mixture. Be careful not to overmix!
- Gently fold in the fresh blueberries, ensuring they’re evenly distributed throughout the batter.
Baking
- Pour the batter into the prepared cake pan and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar and garnish with additional blueberries before serving.
Notes
For best results, use high-quality ricotta and fresh blueberries. Don't overmix the batter to prevent a dense cake. Store leftovers in an airtight container at room temperature for up to two days, or refrigerate for up to a week.