Blueberry Ricotta Lemon Cake
Blueberries, lemon and ricotta are always the perfect pair and they don’t disappoint in this cake. Sweet enough to serve as a lovely dessert, but not too sugary to have for breakfast or for a summer afternoon snack. The lemon glaze makes it a little more dessert-like, so omit if wanting something a little less sweet.
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PREP TIME: 15 minutes
COOK TIME: 50 minutes
SERVINGS: 8
TOTAL TIME: 1 hour 5 minutes
Ingredients
1 1⁄2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon salt
3 eggs
1 1⁄2 cups ricotta
1 tablespoon vanilla
Zest from one lemon
1 stick butter, melted
2 cups blueberries
Lemon Glaze
1 cup powdered sugar, sifted
2 tablespoons fresh lemon juice
1 tablespoon butter, melted
Notes
Ease: Moderate
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Instructions
Preheat oven to 350°. Generously grease a 9-inch cake or springform pan with non-stick spray. Set aside.
In a large bowl combine flour, sugar, baking powder and salt. In a medium bowl, whisk eggs, ricotta, vanilla and lemon zest until smooth; fold into dry ingredients just until blended. Then stir in melted butter, followed by 1 1/2 cups blueberries, being careful not to crush berries. Scrape batter into prepared pan and scatter remaining 1/2 cup of blueberries on top.
Bake cake until edges are golden brown and a tester inserted into the center comes out clean, 50-55 minutes. Let cool at least 20 minutes before unmolding. For glaze, mix powdered sugar, melted butter and lemon juice until smooth in a measuring cup with a spout for easy pouring. Remove from pan and place on cake plate, pour glaze over top if desired.