Blueberry Ricotta Cake
Made with fresh blueberries, creamy ricotta cheese, and a zesty lemon glaze, this blueberry ricotta cake will make your taste buds explode!
Servings: 8
Calories: 466kcal
Equipment
Ingredients
For the Blueberry Ricotta Cake
- 170 g Unsalted butter room temperature
- 250 g Granulated sugar
- 3 Eggs room temperature
- 1 teaspoon Vanilla extract
- Zest of 2 lemon
- 3 tablespoons Lemon juice freshly squeezed
- 250 g Ricotta cheese
- 187 g All-purpose flour
- 1½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 375 g Blueberries best if using fresh
Lemon Glaze
- 120 g Powdered sugar
- 2 tablespoons Lemon juice freshly squeezed
Other Decoration - optional
- Freezed dried blueberries optional
- Scoop of vanilla Ice cream optional
Instructions
Make the Blueberry Ricotta Cake
- Zest 2 lemons and massage the zest into the granulated sugar.
- Cream butter with the lemon sugar until light and fluffy, then whip in the eggs one by one, vanilla extract, lemon juice then finally whip in the ricotta cheese.
- Sift the flour, salt, baking powder, and baking soda together into the mixture and fold the dry ingredients into the wet ingredients using a rubber spatula just until combined. Then, fold in half of the blueberries.
- Pour the cake batter into the prepared pan and smooth the top with an offset spatula. Then, place the remaining blueberries evenly on the top.
Make the Lemon Glaze
- Let the cake completely cool, then prepare the lemon glaze by stirring together powdered sugar and freshly squeezed lemon juice.
- Drizzle the glaze over the cake and decorate with freeezed dried blueberries or fresh blueberries. Serve with a scoop of vanilla ice cream or homemade chantilly.
- Store any leftovers at room temperature in an airtight container for 2-3 days.
Notes
Ingredient notes:
- Measure your ingredients with a digital scale for accuracy.
- Use room-temperature ingredients, e.g. egg, butter, and ricotta cheese.
- Use fresh blueberries as the frozen one would make the cake batter too wet.
- Make sure you read my Expert Tips section above to maximize your success. A short recipe alone is not enough to cover all the necessary details and science behind baking.
- When baking the cake, be careful not to overbake it. An overbaked cake can become too dry. Only bake it until a toothpick inserted comes out clean, then take the cake out of the oven. Since each oven is different, consider using an oven thermometer for accuracy. In the meantime, make sure to bake it thoroughly. Underbaked cake can sink in the middle.
- Add more juice or powdered sugar to thin or thicken the glaze to the desired consistency.
- Try the cake with blackberries or raspberries, too.
Nutrition
Calories: 466kcal | Carbohydrates: 73g | Protein: 9g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 347mg | Potassium: 133mg | Fiber: 2g | Sugar: 36g | Vitamin A: 785IU | Vitamin C: 8mg | Calcium: 130mg | Iron: 2mg
