Ingredients
Scale
Gather these simple ingredients, and you’ll be well on your way to baking bliss:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup ricotta cheese
- 1 tablespoon lemon zest
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups fresh blueberries
- 1 tablespoon all-purpose flour (for dusting blueberries)
If you’re out of ricotta, you could substitute it with cottage cheese blended smooth. And if you’re feeling adventurous, try swapping the blueberries for raspberries.
Instructions
- Preheat your oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the ricotta cheese, lemon zest, lemon juice, and vanilla extract until combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Toss the blueberries with 1 tablespoon of flour to prevent them from sinking. Gently fold the blueberries into the batter, being careful not to overmix.
- Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 45-50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before removing the sides. Transfer to a wire rack to cool completely.
My little trick? If the top starts browning too quickly, just tent it with foil. It’s a lifesaver in our lively kitchen!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Lemon Blueberry Ricotta Cake, recipe, cooking, food
