Description
Delicious lemon blueberry ricotta cake that is perfect for dessert or brunch.
Ingredients
Scale
- 12 Tbsp (170g) unsalted butter, room temperature
- 1 1/4 cups (250g) sugar (+ 2 Tbsp for sprinkling on top before baking)
- 1 1/2 cups (340g) whole milk ricotta cheese
- 3 large eggs, room temperature
- 1 tsp almond extract
- 1 Tbsp (about 2 small/medium lemons) freshly grated lemon zest
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups (190g) flour
- 1 1/2 cups (225g) fresh blueberries
- A couple tablespoons (optional) powdered sugar for topping
Instructions
- Preheat the Oven: Start by preheating your oven to 375 degrees F. You want the air to get nice and toasty before the cake goes in. This ensures it cooks through perfectly. Do not forget to check the temperature with an oven thermometer; a common mistake is thinking the oven is hotter than it really is.
- Prepare the Pan: Grab a springform pan and grease it well or line the bottom with parchment paper. This little step will make it so much easier to take your cake out later. The last thing you want is a cake that’s stuck. Make sure you cover all the sides to avoid any mishaps.
- Mix the Batter: Now it is time to mix your ingredients until combined. You will notice the batter becomes thick and smooth; that is the ricotta working its magic! Just remember, be gentle with your blueberries; do not mash them in. Over-mixing is a common blunder, so fold softly.
- Add Blueberries to Batter: Gently fold in the blueberries at this step. You will see their little bursts of color transform the batter. The key here is to keep them whole for that juicy pop. If you mix too vigorously, you will end up with a blue cake instead of speckled goodness.
- Bake the Cake: Pour the batter into the prepared pan and let it bake until it is golden and a toothpick comes out clean. You will smell that amazing lemon and blueberry aroma filling your kitchen. Wait for the specified time before opening the oven; peeking too soon can mess with the rise.
- Cool Down: Once it is baked, let the cake cool in the pan for a while before releasing it. It will be warm and might slightly shrink away from the sides, which is what you want. Give it enough time; if you take it out too early, it could break apart.
- Serve and Enjoy: Dust the cooled cake with powdered sugar for a little flair. The combo of lemon and blueberries makes it look so inviting. Serve it up and watch your guests smile; just remember to keep it covered or it may dry out!
Notes
- Leftover cake can be stored in the refrigerator for up to 3 days, and the cake can be frozen for longer storage.
- If your cake tends to stick, lining the bottom of the springform pan with parchment paper can help ensure a smooth release.
- When baking, checking your oven’s temperature with a thermometer can prevent issues like the cake falling in the center.
- For texture, gently folding the blueberries into the batter instead of mixing aggressively will help maintain a light consistency.
- If you find the top of your cake cracks, not to worry; this is common, and a dusting of powdered sugar can add a charming finish.
- For best results, buttering or greasing the springform pan beforehand creates an easier cleanup and helps prevent sticking.
- To reheat, place the cake in a 350 degrees F oven for about 10 minutes until warmed through.
- Dust with powdered sugar before serving. Pair with whipped cream for extra sweetness. Serve with a cup of tea or coffee.
- You can add a lemon glaze on top for extra sweetness. Consider a berry mix instead of just blueberries. Use lime zest for a different citrus flavor.
- Make sure to use whole milk ricotta cheese for the best texture. If you do not have ricotta, cottage cheese can work but blend it for a smoother texture.
Nutrition
- Serving Size: 1 slice
- Calories: 323
- Sugar: 24g
- Sodium: 142mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 87mg