Blueberry Ricotta Cake Recipe

Blueberry ricotta cake is a tasty cake that is both light and slightly thick. You can eat this for dessert or for breakfast with a hot cup of coffee.

– 1 ¼ cups granulated sugar – ¾ cup unsalted butter, softened (one and a half sticks) – 15 ounces whole milk ricotta cheese (drained if wet) – 3 large egg – 1 teaspoon vanilla – 1 lemon, zested and juiced – ½ teaspoon baking soda – ½ teaspoon salt – 1 ½ cups all purpose flour (210 grams) – 2 cups fresh blueberries, divided (about 10 ounces) – 1 tablespoon powdered sugar



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Warm the oven up to 350 degrees. Get a 9-inch springform pan and butter it. Set it away.

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In a large bowl, use a hand mixer to evenly mix the butter and sugar. It takes four to five minutes of mixing after adding the dried ricotta to make the mixture light and fluffy.

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Add one egg at a time, beating well after each one. Be sure to mix well after adding the lemon peel and juice. Mix the baking soda and salt together in the same bowl. 

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Then add the flour slowly and mix it in until it's all mixed together. To make sure the ingredients are well mixed, scrape the sides of the bowl with a plastic spatula.

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Now is the time to add 1.5 cups of blueberries to the dish. Once the springform pan is ready, pour the batter into it. On top, put the rest of the blueberries.

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Bake 55-65 minutes. When sides release from pan and top is golden brown, cake is done. Middle toothpick indicates cake finished. When toothpick clean, remove cake from oven.

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Wait 15 minutes before removing the pan's collar and cooling the cake. Use a butter knife to open the base and a spatula to remove the cake.

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You can serve cake on the base. Cover the cake with powdered sugar and cool. Then serve it.

Also See

Pumpkin Biscotti Recipe