Lemon Blueberry Ricotta Cake Recipe

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

This Lemon Blueberry Ricotta Cake is a delightful dessert that combines the bright flavors of lemon and the sweetness of blueberries. The ricotta cheese adds a moist texture, making it a perfect cake recipe for any occasion.

Simple to prepare, this cake is ideal for gatherings or a sweet treat at home. The balance of citrus and berry flavors creates a refreshing dessert that everyone will enjoy.

Delicious Lemon Blueberry Ricotta Cake

This cake features a light and fluffy texture, enhanced by the creamy ricotta and zesty lemon. It takes about 1 hour from start to finish and serves 8 people, making it a great choice for sharing.

Ingredients

1 cup ricotta cheese
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
Zest of 1 lemon
1/4 cup fresh lemon juice
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh blueberries
Powdered sugar for dusting (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Mix Wet Ingredients: In a large bowl, beat together the ricotta, butter, and sugar until smooth. Add the eggs, vanilla extract, lemon zest, and lemon juice, mixing until well combined.
Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the blueberries.
Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.