This Lemon Ricotta and Blueberry Cake offers a delightful fusion of creamy ricotta cheese, vibrant blueberries, and a zesty lemon twist. Each slice of this moist cake is dense yet soft, with the ricotta providing a uniquely creamy texture that pairs beautifully with the freshness of the blueberries and the tangy lemon flavor. This recipe is a fantastic way to showcase seasonal fruits in a dessert that’s not only visually appealing but also packed with flavor.
Why You’ll Love This:
The combination of lemon, ricotta, and blueberries in this cake makes it irresistibly delicious and refreshingly different. The ricotta adds a luxurious richness that makes the cake incredibly moist, while the lemon zest and juice infuse it with a light, citrusy aroma that complements the sweetness of the blueberries. It’s a perfect dessert for those who appreciate a cake that balances fruitiness with creamy textures, ensuring a delightful eating experience with every bite.
Perfect Occasion:
This Lemon Ricotta and Blueberry Cake is versatile enough for various occasions, whether it’s a sophisticated brunch, a family gathering, or a festive celebration. It’s especially perfect for spring and summer events when blueberries are in peak season, but its comforting qualities make it a joy to serve in the cooler months too. Serve this at your next dinner party, holiday meal, or even as a special weekend treat to impress your guests with something uniquely delicious.
Decoration Tips:
To enhance the visual appeal of this cake, dust it with powdered sugar just before serving. For a more elaborate presentation, consider adorning it with fresh blueberry clusters, lemon slices, and a few sprigs of mint for a touch of green. A dollop of whipped cream on the side or a drizzle of lemon glaze can also add an extra layer of decadence to this already delightful cake.
Ingredients:
- 1 ¼ cups granulated sugar
- ¾ cup unsalted butter, softened
- 15 ounces whole milk ricotta cheese
- 3 large eggs
- 1 teaspoon vanilla extract
- 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
Instructions:
- Begin by preheating your oven to 175 degrees Celsius (350 degrees Fahrenheit). Grease a 9-inch springform pan with butter and set aside.
- In a large mixing bowl, use a handheld mixer to beat the granulated sugar and softened butter until well combined. Incorporate the drained ricotta cheese and continue to beat until the mixture is light and fluffy, about 4-5 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla, lemon zest, and lemon juice until combined. Blend in the baking soda and salt, then gradually add the flour, mixing just until incorporated. Use a rubber spatula to ensure all ingredients are evenly mixed.
- Gently fold 1 ½ cups of blueberries into the batter. Pour the batter into the prepared pan and evenly sprinkle the remaining blueberries on top.
- Bake in the preheated oven for 55-65 minutes, or until the cake’s edges pull away from the pan and the top is golden brown. Check for doneness with a toothpick inserted into the center of the cake; it should come out clean.
- Allow the cake to cool in the pan for 15 minutes. Loosen the edges with a butter knife and carefully remove the collar of the pan. The cake can either be removed from the base or served directly on it. Once completely cooled, dust the top with powdered sugar.
Enjoy this exquisite Lemon Ricotta and Blueberry Cake as a sublime ending to any meal or as a standalone treat to brighten your day!
