Blueberry Lemon Ricotta Cake
A moist and zesty cake featuring creamy ricotta, fresh blueberries, and a hint of lemon, perfect for any celebration or cozy dinner.
Ingredients
Wet Ingredients
- 1 cup ricotta cheese Use room temperature
- 1 cup granulated sugar
- 3 large eggs Use room temperature
- 1/4 cup vegetable oil
- Zest of 1 lemon For a refreshing flavor
- 1 1/2 teaspoons vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Additional Ingredients
- 1 1/2 cups fresh blueberries Plus extra for garnish
- Powdered sugar for dusting Optional, for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with non-stick spray.
- In a large mixing bowl, combine the ricotta cheese, granulated sugar, eggs, and vegetable oil. Mix until smooth and creamy.
- Stir in the lemon zest and vanilla extract until well combined.
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
- Gently fold in the fresh blueberries, being careful not to break them.
Baking
- Pour the batter into the prepared cake pan and spread it evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Serving
- Dust with powdered sugar (if using) and add a few extra blueberries on top for a pop of color. Slice and enjoy!
Notes
For best results, use room temperature ingredients. Use fresh blueberries for optimal flavor, and consider experimenting with other fruits for variations. Store leftovers in the refrigerator for up to 5 days, or freeze individual slices for up to 3 months.