Lemon Blueberry Ricotta Cake
User Reviews
5
Lemon Blueberry Ricotta Cake
Description
This Lemon Blueberry Ricotta Cake combines ricotta cheese with all-purpose flour, sugar, eggs, melted butter, lemon zest and juice, and fresh blueberries. The ricotta adds moisture and tenderness that creates a creamy crumb. The inclusion of lemon and optional fiori di Sicilia imparts a fresh, floral citrus aroma. The blueberries lightly dusted with powdered sugar are folded on top so they bake into the surface, their juices adding pops of flavor.
The dry ingredients are combined separately before being gently folded into the wet mixture of eggs, sugar, butter, ricotta, and lemon components. Baking in a greased and parchment-lined 9-inch springform pan ensures easy removal and even cooking. The cake requires a lengthy bake at 350°F until a toothpick comes out clean, at about 55 to 60 minutes, developing a golden brown top with a tender interior.
This cake is best served slightly cooled and dusted with more powdered sugar if desired. Its soft, moist texture with bursts of blueberry and citrus brightness makes it suitable for dessert, brunch, or teatime. The balance of sugar and citrus complements the creamy richness of ricotta without overwhelming sweetness.
If the ricotta is particularly wet, draining it through cheesecloth before mixing can help achieve optimal texture. The cake stores well refrigerated for several days, maintaining its moist crumb.
Ingredients
- 1 cup (120g) all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 3 large egg room temperature
- 3/4 cup (150g) granulated sugar
- 8 tablespoons (113g) butter melted and cooled
- zest of lemon one
- 2 tablespoons lemon juice
- 16 ounces (460g) ricotta cheese see notes below, whole milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon fiori di sicilia optional
- 1 tablespoon powdered sugar plus more for dusting
- 1 1/2 cups (200g) blueberries fresh
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
- Drain very wet ricotta cheeses through cheesecloth to remove excess liquid for better cake texture.
- Fiori di Sicilia is optional; substitutes include orange blossom water or millefiori, or omit entirely.
- For convection ovens, reduce baking temperature by 25°F and start checking doneness earlier.
- Store the cake refrigerated for 3 to 5 days, ensuring freshness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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