Lemon Blueberry Ricotta Cake

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This Lemon Blueberry Ricotta Cake is the perfect balance of bright citrus, juicy blueberries, and creamy ricotta, creating a moist and tender crumb. The ricotta keeps it incredibly soft, while the lemon zest and juice add a refreshing zing.

Ingredients

For the Cake:

  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 3 large eggs
  • ¾ cup (180g) ricotta cheese
  • ½ cup (120ml) vegetable oil (or melted butter)
  • ¼ cup (60ml) fresh lemon juice (about 1 large lemon)
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1 cup (150g) fresh or frozen blueberries (tossed in 1 tbsp flour)

For Topping:

  • Powdered sugar (for dusting)
  • Additional blueberries (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, whisk the eggs and sugar until light and slightly frothy. Add the ricotta cheese, oil, lemon juice, lemon zest, and vanilla extract. Mix until smooth.
  4. Gradually fold in the dry ingredients, mixing just until combined. Be careful not to overmix.
  5. Gently fold in the blueberries, ensuring they are evenly distributed.
  6. Pour the batter into the prepared pan and smooth the top with a spatula.
  7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  9. Once cooled, dust with powdered sugar and top with extra blueberries if desired.

Serving Suggestions

  • Enjoy warm or at room temperature.
  • Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
  • Pair with a cup of tea or espresso for a delightful treat.

This cake stays moist for days and can be stored at room temperature in an airtight container for up to 3 days or refrigerated for up to a week.

Enjoy your Lemon Blueberry Ricotta Cake! 🍋🫐✨

Would you like any modifications, such as making it gluten-free or adding a glaze?

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