Blueberry Lemon Ricotta Cake
Prep Time 15 mins Cook Time 60 mins
Servings: 12
Ingredients
- 1 cup (120g) all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 3 large eggs room temperature
- ¾ cup (150g) granulated sugar
- 8 tablespoons (113g) butter melted and cooled
- zest of one lemon
- 2 tablespoons lemon juice
- Two eight ounce cartons (460g) whole milk ricotta cheese see notes below
- 2 teaspoons vanilla extract
- 1 tablespoon powdered sugar plus more for dusting
- 1 ½ cups (200g) fresh blueberries
- Preheat the oven to 350 degrees F and prepare a 9" springform pan by greasing the sides and lining the bottom with parchment paper.
- In a medium-sized bowl, combine the flour, salt, and baking powder.
- In a large bowl, whisk together the eggs and sugar until light and frothy.
- Add the melted butter and mix until incorporated, then add the lemon zest, lemon juice, vanilla extract and ricotta and whisk until combined.
- Slowly add the dry ingredients and mix just until combined.
- Place the springform pan on a baking sheet and pour the batter into the prepared springform pan and smooth using a spatula.
- Toss the blueberries with the powdered sugar, then sprinkle the blueberries on top of the batter.
- Bake for 55-60 minutes until the cake is golden brown and a toothpick inserted in the center comes out clean.
- Allow the cake to cool for 10-20 minutes before removing the springform. Dust with powdered sugar before serving and enjoy!
Buon Appetito!
Recipe Notes:
