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Blueberry Ricotta Lemon Cake 🍰. The most delicious ever! This cake is bursting with fresh blueberries, creamy ricotta, and a hint of lemon zest and juice for a refreshing flavor. Perfect on its own or paired with custard or a dollop of beaten Greek yogurt. A delightful treat for any occasion!
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Preheat the oven to 180°C and prepare a baking tin by greasing it or lining it with parchment paper.
In a mixing bowl, cream together the butter and caster sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the ricotta, vanilla, lemon zest, and lemon juice.
In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
Toss the blueberries with 1 tsp of flour to coat them, then gently fold them into the batter.
Pour the batter into the prepared baking tin and smooth the top. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
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Coating the blueberries with flour prevents them from sinking to the bottom of the cake.
Use room temperature butter and eggs for a smoother batter.
For extra lemon flavor, add a bit more zest or juice to the batter.
Serve the cake with custard or a dollop of beaten Greek yogurt for added richness.
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Make sure to thaw and drain them before using to avoid excess moisture in the batter.
Can I substitute ricotta with another cheese?
Mascarpone or cream cheese can be used as a substitute, but it may slightly alter the texture and flavor of the cake.
How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done.
Can I make this cake gluten-free?
Yes, you can use a gluten-free all-purpose flour blend as a substitute for regular flour.
How should I store the cake?
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Documenting my homemade food, so we both can scroll through it for ideas. From savoury to sweet, one recipe at a time.
