5.0 from 69 votes
Lemon Blueberry Ricotta Cake
Lemon blueberry ricotta cake is an easy and tasty dessert that includes ricotta cheese, fresh lemon zest and juice, blueberries, and vanilla.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 8
Calories: 375 kcal
Course:
Dessert
Cuisine:
Italian
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!
Cup of Yum
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
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
% 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.