Lemon Blueberry Ricotta Cake
User Reviews
5.0
69 reviews
Excellent
Lemon Blueberry Ricotta Cake
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Lemon blueberry ricotta cake is an easy and tasty dessert that includes ricotta cheese, fresh lemon zest and juice, blueberries, and vanilla.
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Ingredients
- 1 cup (120g) all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 3 large eggs room temperature
- 3/4 cup (150g) granulated sugar
- 8 tablespoons (113g) butter melted and cooled
- zest of One lemon
- 2 tablespoons lemon juice
- 16 ounces (460g) whole milk ricotta cheese see notes below
- 2 teaspoons vanilla extract
- 1/2 teaspoon Fiori di Sicilia optional
- 1 tablespoon powdered sugar plus more for dusting
- 1 1/2 cups (200g) fresh blueberries
Instructions
- Preheat the oven to 350f 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. Orange blossom water or millefiore can be substituted, or omitted entirely.
- 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 Information
Show Details
Serving
1slice
Calories
375kcal
(19%)
Carbohydrates
37.9g
(13%)
Protein
10.7g
(21%)
Fat
21g
(32%)
Saturated Fat
12.6g
(63%)
Cholesterol
129mg
(43%)
Sodium
225mg
(9%)
Potassium
194mg
(6%)
Fiber
1.1g
(4%)
Sugar
22.9g
(46%)
Calcium
161mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 375kcal | 19% |
| Carbohydrates | 37.9g | 13% |
| Protein | 10.7g | 21% |
| Fat | 21g | 32% |
| Saturated Fat | 12.6g | 63% |
| Cholesterol | 129mg | 43% |
| Sodium | 225mg | 9% |
| Potassium | 194mg | 4% |
| Fiber | 1.1g | 4% |
| Sugar | 22.9g | 46% |
| Calcium | 161mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
69 reviews
Excellent
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