Lemon Blueberry Ricotta Cake
Lemon Blueberry Ricotta Cake
Ingredients
For the Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1 cup whole milk ricotta cheese
- 1 tablespoon lemon zest, from 1-2 lemons
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted and cooled
- 1 1/2 cups fresh blueberries, rinsed and dried
- butter, as needed, for greasing pan
- all-purpose flour, as needed, for dusting pan
For the Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- 1
Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan, ensuring it's evenly coated to prevent sticking.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min
- 3
In a large bowl, combine the granulated sugar, large eggs, whole milk ricotta cheese, lemon zest, 2 tablespoons of fresh lemon juice, and vanilla extract. Whisk until well combined and smooth.
⏱️ 5 min
- 4
Gradually add the dry ingredients from step 2 to the wet ingredients in step 3, mixing until just combined. Be careful not to overmix. Fold in the melted and cooled unsalted butter until fully incorporated.
⏱️ 3 min
- 5
Gently fold in the fresh blueberries into the cake batter. Pour the batter into the prepared cake pan and spread evenly.
⏱️ 2 min
- 6
Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The top should be golden brown.
⏱️ 45 min•🌡️ 350
- 7
Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. Then, carefully invert the cake onto the wire rack to cool completely.
⏱️ 10 min
- 8
While the cake cools, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and 2 tablespoons of fresh lemon juice until smooth. If the glaze is too thick, add a tiny bit more lemon juice (1/2 teaspoon at a time) until it reaches a pourable consistency. If too thin, add a bit more powdered sugar.
⏱️ 5 min
- 9
Once the cake is completely cool, drizzle the lemon glaze evenly over the top. Allow the glaze to set for about 10-15 minutes before slicing and serving.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Blueberry Ricotta Cake
Ingredients
For the Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1 cup whole milk ricotta cheese
- 1 tablespoon lemon zest, from 1-2 lemons
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted and cooled
- 1 1/2 cups fresh blueberries, rinsed and dried
- butter, as needed, for greasing pan
- all-purpose flour, as needed, for dusting pan
For the Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- 1
Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan, ensuring it's evenly coated to prevent sticking.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min - 3
In a large bowl, combine the granulated sugar, large eggs, whole milk ricotta cheese, lemon zest, 2 tablespoons of fresh lemon juice, and vanilla extract. Whisk until well combined and smooth.
⏱️ 5 min - 4
Gradually add the dry ingredients from step 2 to the wet ingredients in step 3, mixing until just combined. Be careful not to overmix. Fold in the melted and cooled unsalted butter until fully incorporated.
⏱️ 3 min - 5
Gently fold in the fresh blueberries into the cake batter. Pour the batter into the prepared cake pan and spread evenly.
⏱️ 2 min - 6
Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The top should be golden brown.
⏱️ 45 min•🌡️ 350 - 7
Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. Then, carefully invert the cake onto the wire rack to cool completely.
⏱️ 10 min - 8
While the cake cools, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and 2 tablespoons of fresh lemon juice until smooth. If the glaze is too thick, add a tiny bit more lemon juice (1/2 teaspoon at a time) until it reaches a pourable consistency. If too thin, add a bit more powdered sugar.
⏱️ 5 min - 9
Once the cake is completely cool, drizzle the lemon glaze evenly over the top. Allow the glaze to set for about 10-15 minutes before slicing and serving.
⏱️ 15 min