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
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- 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.
- Gradually fold in the dry ingredients, mixing just until combined. Be careful not to overmix.
- Gently fold in the blueberries, ensuring they are evenly distributed.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- 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?
