Blueberry Lemon Ricotta Cake Recipe
Blueberry Lemon Ricotta Cake, juicy sweet blueberries are perfectly paired with this lemon scented ricotta cake. Enjoy this easy to make cake for breakfast, brunch or dessert!
Servings 8 servings
Calories 244kcal
Equipment
- 1 9-inch round cake pan
Ingredients
- 454 grams ricotta (1 lb) preferably whole milk, drained if it is particularly watery
- 3 large eggs
- ¾ cup granulated sugar
- lemon zest of 1 lemon
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup fresh blueberries
- 1 tbsp. powdered sugar plus extra for dusting on top (optional)
Instructions
- Preheat oven to 350 degrees F.
- Prepare a 9-inch cake pan by tearing off a sheet of parchment paper, crumple it and wet it slightly. Unfold it and cover the pan with the parchment hanging over the sides of the pan.
- Sift together all-purpose flour; baking powder and salt in a bowl. Set aside.
- In a large bowl, whisk the sugar and eggs well until pale and frothy.
- Add the ricotta and stir until well combined. Stir in the lemon zest.
- Use spatula to fold in the dry ingredients until just combined.
- Pour the thick batter into the prepared cake pan.
- Toss the blueberries with the powdered sugar and distribute evenly over the batter.
- Bake for 55 minutes until the top is golden brown, the sides of the cake begin to pull away from the pan and a toothpick inserted in the center comes out clean.
- The cake will be slightly puffy when removed from the oven and will slowly settle as it cools.
- Transfer the pan to a cooling rack and let sit for 10 minutes before lifting the cake out of the pan by the edges of the parchment paper hanging over the pan. Return to the rack to cool.
- Serve warm or at room temperature dusted with extra powdered sugar on top (optional).
Notes
Substitutions and Variations:
-Try this cake with freshly grated zest of one orange instead of lemon.
-Make this cake with other berries such as raspberries or strawberries or even a combination of different berries. -Frozen blueberries may be used in place of fresh. Can I use cottage cheese instead of ricotta? -Although I have not tried this cake with cottage cheese, a dear reader has shared that she substitutes cottage cheese for ricotta by draining it and then mashing it with a fork. Can another pan be used in place of a cake pan? -If you don't have a 9-inch cake pan, use a springform pan or even a pie plate.
-Whichever pan you do use, be sure to line it with parchment paper as described in the recipe. Storage: -I prefer the texture of this cake at room temperature, however after one day I would refrigerate the cake (due to the ricotta) for up to three days. Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.
-Make this cake with other berries such as raspberries or strawberries or even a combination of different berries. -Frozen blueberries may be used in place of fresh. Can I use cottage cheese instead of ricotta? -Although I have not tried this cake with cottage cheese, a dear reader has shared that she substitutes cottage cheese for ricotta by draining it and then mashing it with a fork. Can another pan be used in place of a cake pan? -If you don't have a 9-inch cake pan, use a springform pan or even a pie plate.
-Whichever pan you do use, be sure to line it with parchment paper as described in the recipe. Storage: -I prefer the texture of this cake at room temperature, however after one day I would refrigerate the cake (due to the ricotta) for up to three days. Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.
Nutrition
Calories: 244kcal | Carbohydrates: 31g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 99mg | Sodium: 148mg | Potassium: 134mg | Fiber: 1g | Sugar: 23g | Vitamin A: 364IU | Vitamin C: 2mg | Calcium: 141mg | Iron: 1mg
