Blueberry Ricotta Cake
User Reviews
5
Blueberry Ricotta Cake
Description
Blueberry Ricotta Cake combines ricotta cheese, eggs, lemon zest, and fresh blueberries into a batter that creates a moist, tender crumb. The cake is baked at 350°F in a springform pan, allowing even cooking with lightly browned edges and a slightly soft, jiggly center indicating perfect doneness. The fresh blueberries scatter over the top before baking, which bursts throughout the cake, adding juicy pockets of flavor. A lemon glaze made with powdered sugar and fresh lemon juice adds a tangy sweetness that balances the rich ricotta and buttery batter. This cake suits occasions where you want a lighter, fruit-forward dessert that offers a creamy texture without being dense or heavy.
Ingredients
For the Blueberry Ricotta Cake:
- 4 egg room temperature, large
- 2/3 cup granulated sugar
- 8 Tbsp butter melted (not hot, unsalted
- 15 oz ricotta cheese (about 2 cups)
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1 Tbsp lemon from 1 large lemon, zest
- 8 oz blueberries (1 1/2 cups) rinsed and dried
For the Glaze:
- 1 cup powdered sugar
- 2 Tbsp lemon juice freshly squeezed
Instructions
How to Make Ricotta Cake:
- Preheat oven to 350˚F. Grease a 9” springform pan and line the bottom with a ring of parchment. Whisk together flour, salt and baking powder and set aside.
- In a large mixing bowl, beat together eggs and sugar on high speed for 2 minutes until frothy.
- Blend in melted butter until smooth. Add 15 oz ricotta, 1/4 cup sour cream, 1 tsp vanilla extract and 1 Tbsp lemon zest and beat on medium speed for 1 minute or just until blended.
- Add flour mixture and beat on low speed just until incorporated. Pour batter into prepared pan and sprinkle 1 1/2 cups blueberries evenly over the top.
- Bake in the center of oven at 350˚F for 60-65 min or until edges are lightly browned and cake appears set. It will still have a slight jiggle in the center. Remove from oven and cool 20 minutes in the pan then transfer to a cake platter. Once cake is on the cake platter, you should be able to easily slide out the parchment from under the cake.
How to Make Lemon Glaze:
- In a small bowl or measuring cup, stir together powdered sugar and lemon juice, adding more juice or powdered sugar to thin or thicken the glaze to desired consistency. Drizzle over warm cake and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Calories | 439kcal | 22% |
| Carbs | 50g | |
| Protein | 10g | 20% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 143mg | 48% |
| Sodium | 230mg | 10% |
| Potassium | 261mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 770IU | 15% |
| Vitamin C | 5.2mg | 6% |
| Calcium | 192mg | 19% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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