Lemon Blueberry Ricotta Cake
User Reviews
4.7
Lemon Blueberry Ricotta Cake
Description
The Lemon Blueberry Ricotta Cake uses ricotta cheese to enrich the batter, resulting in a moist and tender crumb balanced by the brightness of lemon zest and juice. The fresh or frozen blueberries are gently folded in to avoid turning the batter purple while providing juicy fruitiness in each bite. The cake batter is spread into a greased 9-inch springform pan and topped with a streusel mix made from flour, sugar, and melted butter for a crisp, sweet crust.
Baking at 350°F for 45 to 55 minutes develops a golden crust while ensuring the center is cooked through, tested by a clean toothpick. Once cooled, a lemon glaze made from confectioners' sugar and lemon juice is drizzled over the cake for an added tart-sweet finish. The combination of creamy ricotta, zesty lemon, and juicy blueberries creates a balanced flavor profile with moist, soft crumb and a crunchy streusel topping.
This cake serves well as a dessert or a sweet snack with tea or coffee. It offers a fresh alternative to denser cakes by integrating dairy and fruit. Using room temperature eggs and folding in ingredients carefully helps maintain the light texture.
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 ricotta cheese whole milk
- 3 egg at room temperature, large
- 2 tablespoons lemon juice fresh
- 1 1/2 teaspoons vanilla extract pure
- 1/2 cup unsalted butter melted and slightly cooled
- 1 3/4 cups blueberries fresh or frozen
For the lemon glaze:
- 1 cup confectioners' sugar
- 2 to 3 tablespoons lemon juice fresh
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 DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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