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Lemon Blueberry Ricotta Cake

Lemon Blueberry Ricotta Cake

Lemon blueberry ricotta cake is a delicious and easy dessert featuring ricotta cheese, fresh lemon, and blueberries.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 375 kcal

Equipment

  • 9 inch springform pan
  • baking sheet
  • Medium-sized bowl
  • large bowl
  • spatula

Ingredients
  

  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 3 large eggs room temperature
  • ¾ cup granulated sugar
  • 8 tablespoons butter melted and cooled
  • zest of one lemon
  • 2 tablespoons lemon juice
  • 16 ounces whole milk ricotta cheese see notes below
  • 2 teaspoons vanilla extract
  • ½ teaspoon Fiori di Sicilia optional
  • 1 tablespoon powdered sugar plus more for dusting
  • 1 ½ cups fresh blueberries

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
Keyword blueberry, cake, Dessert, lemon, Lemon Blueberry Ricotta Cake, Ricotta
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