Lemon Ricotta Cake with Blueberries Recipe
This Lemon Ricotta Cake with Blueberries is a delightful, moist cake that combines the creamy texture of ricotta with the tangy freshness of lemon zest and sweet bursts of fresh blueberries. Perfectly sweetened and lightly topped with powdered sugar, this cake is a refreshing dessert ideal for spring and summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Ingredients
Cake Batter
- 1½ cups ricotta cheese
- 3 large eggs (at room temperature)
- 1 teaspoon vanilla extract
- 1½ tablespoons lemon zest (approximately 2 lemons)
- ½ cup butter (melted and cooled)
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
Topping
- 1½ pints fresh blueberries
- 2 tablespoons granulated sugar (for topping)
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it’s ready for baking the cake evenly.
- Mix Wet Ingredients: In a large bowl, whisk together ricotta cheese, eggs, and vanilla extract until smooth and well combined.
- Add Flavor and Butter: Stir in the lemon zest and the cooled melted butter into the ricotta mixture to infuse citrus flavor and richness.
- Mix Dry Ingredients: In another large bowl, combine all-purpose flour, 1 cup granulated sugar, baking powder, and salt, mixing them well.
- Combine Batter: Gently fold the dry ingredient mixture into the ricotta mixture using a spatula until fully incorporated without overmixing.
- Prepare Pan and Pour: Spray a 9-inch round cake pan or springform pan liberally with baking spray, then spoon the batter evenly into the pan.
- Add Blueberries and Sugar: Evenly spread fresh blueberries over the top of the batter and sprinkle the remaining 2 tablespoons of granulated sugar on top of the blueberries.
- Bake the Cake: Place the pan in the preheated oven and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake pan from the oven and allow it to cool on a rack for 30 minutes to set.
- Invert Cake: Carefully invert the cake onto a large plate, then invert it again onto a serving plate so the blueberries are on top. For springform pan, loosen cake edges with a knife before removing the collar.
- Final Touch: Let the cake cool completely, then optionally dust the top with powdered sugar before slicing and serving.
Notes
- Use room temperature eggs to ensure even mixing and better texture.
- Be gentle when folding the dry ingredients to avoid overworking the batter which could make the cake dense.
- Fresh blueberries on top add burst of flavor and a beautiful presentation.
- To keep the cake moist, store it covered at room temperature for up to 2 days or refrigerate for up to 4 days.
- For a dairy-free version, ricotta can be substituted with a plant-based ricotta alternative.
