Blueberry Ricotta Cake
User Reviews
5
Blueberry Ricotta Cake
Description
The Blueberry Ricotta Cake uses softened butter and sugar creamed until fluffy before incorporating eggs and ricotta, which gives it a rich, moist crumb. Fresh blueberries, tossed in flour to prevent sinking, are gently folded into the batter and baked in a loaf pan until golden and set. The subtle acidity from lemon juice brightens the flavor.
The accompanying lavender glaze combines powdered sugar, vanilla, and lavender extracts with cream and milk, tinted with light food coloring for an elegant look. This glaze adds a fragrant, mildly floral sweetness that complements the fruity cake without overpowering it.
Allow the cake to cool completely before glazing to ensure the topping sets properly. This cake pairs well with tea or coffee and can be sliced for casual serving or special occasions. Its moderately dense texture holds up well for slicing and sharing.
Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 5 tablespoons unsalted butter softened
- ¾ cup sugar
- 3 egg large
- ¾ cup ricotta cheese
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 1 ½ cups blueberries fresh
- 1 tablespoon all-purpose flour
lavender glaze
- 1 1/4 cups powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon lavender extract
- 2 tablespoons heavy cream
- 2 1/2 tablespoons milk
- Food Coloring light pink or purple, a drop
- lavender flowers optional, culinary
Instructions
- Preheat the oven to 350 degrees Spray a 9x5 inch loaf pan with nonstick spray. In a bowl, whisk together the flour, baking powder and salt.
- In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs 1 at a time. Beat in the ricotta cheese, lemon juice and vanilla extract until combined.
- With the mixer on low speed, beat in the dry ingredients until they are just combined. Do not overmix!
- Toss the blueberries with the 1 tablespoon of flour. Add the blueberries to the batter and use a spatula to fold them in.
- Spread the batter in the loaf pan. Bake the cake for 55 to 60 minutes, or until a tested inserted in the center comes out clean. Remove the cake from the oven and let it cool for 20 to 30 minutes before inverting it onto a dish, cooling rack or parchment paper. Let it cool completely before glazing.
lavender glaze
- To make the lavender glaze, whisk all ingredients together until smooth. If it seems to thick, add in more milk 1 teaspoon at a time. If desired, you can add a drop of food coloring to make it pinkish-purple!
- Once the glaze is smooth, drizzle it over the cake. Let it sit until it firms up before slicing.
- Optional: sprinkle a teaspoon of culinary lavender over top of the glaze.
User Reviews
Overall Rating
5
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