Lemon Blueberry Ricotta Cake
Lemon Blueberry Ricotta Cake is an easy and tasty dessert that includes ricotta cheese, fresh lemon zest and juice, blueberries, and vanilla.
Equipment
- 9-inch Springform pan
- medium-sized bowl
- Large bowl
- Whisk
- Spatula
- Baking Sheet
Ingredients
Dry Ingredients
- 1 cup all-purpose flour 120g
- ½ teaspoon salt
- 1 teaspoon baking powder
Wet Ingredients
- 3 large eggs room temperature
- ¾ cup granulated sugar 150g
- 8 tablespoons butter melted and cooled (113g)
- zest of one lemon
- 2 tablespoons lemon juice
- 16 ounces whole milk ricotta cheese see notes below (460g)
- 2 teaspoons vanilla extract
- ½ teaspoon Fiori di Sicilia optional
- 1 tablespoon powdered sugar plus more for dusting
- 1 ½ cups fresh blueberries 200g
Instructions
Baking Instructions
- Preheat the oven to 350°F and prepare a 9" springform pan by greasing the sides and lining the bottom with parchment paper.
- In a medium-sized bowl, combine the flour, salt, and baking powder.
- In a large bowl, whisk together the eggs and sugar until light and frothy.
- Add the melted butter and mix until incorporated, then add the lemon zest, lemon juice, vanilla extract, Fiori di Sicilia, and ricotta and whisk until combined.
- Slowly add the dry ingredients and mix just until combined.
- Place the springform pan on a baking sheet and pour the batter into the prepared springform pan and smooth using a spatula.
- Toss the blueberries with the powdered sugar, then sprinkle the blueberries on top of the batter.
- Bake for 55-60 minutes until the cake is golden brown and a toothpick inserted in the center comes out clean.
- Allow the cake to cool for 10-20 minutes before removing the springform. Dust with powdered sugar before serving and enjoy!
Notes
Fiori di Sicilia is an optional flavoring. If using a very wet ricotta, like Polly-O brand, you can drain the ricotta through a cheesecloth to remove excess liquid. If using a dryer ricotta brand, such as Galbani, draining shouldn't be necessary. This recipe was written for a conventional oven. For convection ovens, reduce the temperature by 25 degrees and begin checking for doneness at the 75% mark. Lemon blueberry ricotta cake can be stored in the refrigerator for 3-5 days.
Nutrition
Serving: 1sliceCalories: 375kcalCarbohydrates: 37.9gProtein: 10.7gFat: 21gSaturated Fat: 12.6gCholesterol: 129mgSodium: 225mgPotassium: 194mgFiber: 1.1gSugar: 22.9gCalcium: 161mgIron: 2mg
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