... Print

Blueberry lemon ricotta cake is a must-try delight!

blueberry lemon ricotta cake
Print Recipe

A delightful blueberry lemon ricotta cake that combines sweet and tangy flavors with a moist texture, perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 1 cup ricotta cheese
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • ¼ cup fresh lemon juice
  • 1 ½ cups fresh blueberries (you can use frozen if fresh isn’t available)

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan.
  2. In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt.
  3. In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the ricotta cheese, eggs, vanilla extract, lemon zest, and lemon juice, mixing until smooth.
  4. Gently fold the dry ingredients into the wet mixture until just combined, then fold in the blueberries.
  5. Pour the batter into the prepared cake pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

Notes

  • Use fresh blueberries for the best flavor.
  • Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack.
  • Optional add-ons include almond extract, chopped nuts, powdered sugar for dusting, and whipped cream or vanilla ice cream for serving.

Nutrition

Keywords: blueberry, lemon, ricotta, cake, dessert, baking

Find it online: https://kitchenuser.net/blueberry-lemon-ricotta-cake-is-a-must-try-delight/