Blueberry Lemon Ricotta Olive Oil Cake
User Reviews
4.4
261 reviews
Good
Blueberry Lemon Ricotta Olive Oil Cake
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This blueberry lemon ricotta olive oil cake is the perfect snack cake. It's lightly sprinkled with powdered sugar and great for breakfast or dessert!
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Ingredients
- 1 cup whole milk ricotta cheese
- 1 cup granulated sugar
- 1/3 cup extra virgin olive oil
- 2 lemons zested
- 2 large eggs
- 1-1/2 cup all-purpose flour
- 1-1/2 teaspoon baking powder
- 1/2 teaspoons kosher salt
- 1/4 teaspoon baking soda
- 1 pint fresh blueberries
Instructions
- Preheat your oven to 350 degrees F and line a 9x9 baking dish with parchment paper, set aside.
- In a large bowl add ricotta, granulated sugar, olive oil, and lemon zest.
- Stir to combine and mix in eggs, one at a time.
- In a medium bowl whisk together flour, baking powder, kosher salt, and baking soda.
- Add the flour mixture to the ricotta mixture and stir just until combined.
- Add in blueberries and gently fold in making sure to not break them.
- Add the cake batter to your prepared pan and bake for 40-45 minutes or until the cake is fully cooked and lightly browned on top.
- Let the cake cool and sprinkle with powdered sugar.
Equipments used:
Nutrition Information
Show Details
Serving
1g
Calories
345kcal
(17%)
Carbohydrates
51g
(17%)
Protein
8g
(16%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
9g
Cholesterol
55mg
(18%)
Sodium
254mg
(11%)
Fiber
2g
(8%)
Sugar
26g
(52%)
Nutrition Facts
Serving: 9x9 cake
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 345kcal | 17% |
| Carbohydrates | 51g | 17% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 55mg | 18% |
| Sodium | 254mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
261 reviews
Good
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