Blueberry Lemon Ricotta Cake
Blueberry Lemon Ricotta Cake
This Blueberry Lemon Ricotta Cake is a simple yet elegant dessert that’s perfect for any occasion. The ricotta keeps it ultra-moist, while the lemon zest adds a bright, refreshing flavor. Studded with juicy blueberries, this cake is as beautiful as it is delicious—ideal for brunch, afternoon coffee, or a sweet summer treat.”
Ingredients
Equipment
Method
- Preheat the oven: Set to 350°F (175°C) and grease a 9-inch round cake pan.
- Mix the wet ingredients: In a large bowl, whisk together ricotta, sugar, olive oil, vanilla, and lemon zest. Add eggs and mix until smooth.
- Prepare the dry ingredients: In another bowl, whisk flour, baking powder, salt, and baking soda.
- Combine: Gradually fold the dry ingredients into the wet mixture until just combined.
- Add blueberries: Gently fold in blueberries coated in flour.
- Bake: Pour the batter into the prepared pan, sprinkle with brown sugar, and bake for 40–45 minutes or until golden and a toothpick comes out clean.
- Cool and serve: Let the cake cool for 10–15 minutes before slicing.
Notes
Tips:
• Tossing the blueberries in flour prevents them from sinking to the bottom.
• For extra flavor, drizzle with a simple lemon glaze once cooled.
• Tossing the blueberries in flour prevents them from sinking to the bottom.
• For extra flavor, drizzle with a simple lemon glaze once cooled.