Lemon Blueberry Ricotta Cake
User Reviews
4.7
168 reviews
Excellent
Lemon Blueberry Ricotta Cake
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Lemon Blueberry Ricotta Cake with a sweet streusel topping and fresh lemon glaze. This cake is easy to make and can be enjoyed for breakfast, brunch, or dessert.
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Ingredients
For the streusel:
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 3 tablespoons Butter, melted and slightly cooled
For the cake:
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups whole milk ricotta cheese
- 3 large eggs, at room temperature
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 3/4 cups blueberries, fresh or frozen
For the lemon glaze:
- 1 cup confectioner’s sugar
- 2 to 3 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350 degrees F.
- First, make the streusel topping. In a medium bowl, combine the flour, sugar, and melted butter. Mix with a fork or your fingers until well combined. Set aside.
- In a large bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant. Add the flour, baking powder and salt. Whisk together and set aside.
- In a medium bowl, whisk together the ricotta cheese, eggs, lemon juice, and vanilla. Gradually add in the melted butter, whisking until combined and smooth.
- Add the ricotta mixture to the dry ingredients and stir with a spatula until just combined. Don’t over mix. Gently fold in the blueberries, being careful not to over mix or the batter will turn purple.
- Grease a 9-inch springform pan generously with nonstick cooking spray. Scrape the batter evenly into the pan and sprinkle evenly with the streusel.
- Bake for 45 to 55 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove the pan from the oven and place on a cooling rack. Let the cake cool in the pan for 30 minutes, then carefully remove the sides of the springform pan.
- In a medium bowl, whisk together the confectioner’s sugar and lemon juice. I always start with 2 tablespoons. If the glaze is too thick, you can add a little more lemon juice until desire consistency is reached.
- Drizzle the lemon glaze over the cooled cake. Cut the cake into slices and serve!
Nutrition Information
Show Details
Calories
389kcal
(19%)
Carbohydrates
56g
(19%)
Protein
7g
(14%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
84mg
(28%)
Sodium
164mg
(7%)
Potassium
164mg
(5%)
Fiber
1g
(4%)
Sugar
37g
(74%)
Vitamin A
532IU
(11%)
Vitamin C
5mg
(6%)
Calcium
108mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 56g | 19% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 84mg | 28% |
| Sodium | 164mg | 7% |
| Potassium | 164mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 532IU | 11% |
| Vitamin C | 5mg | 6% |
| Calcium | 108mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
168 reviews
Excellent
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