Description
A delightful and creamy cake with zesty lemon flavor and bursts of fresh blueberries, perfect for any occasion.
Ingredients
Scale
- 1 cup ricotta cheese
- 1/2 cup sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1 lemon, zested and juiced
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries
- Extra blueberries for topping
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, ensuring a beautiful release after baking.
- Beat together the ricotta cheese, sugar, and softened butter until smooth and creamy.
- Add in the eggs, lemon zest, lemon juice, and vanilla extract, mixing until nicely combined.
- Whisk together the flour, baking powder, baking soda, and salt in another bowl.
- Gradually add the dry mixture to the ricotta mixture until just combined; be gentle to keep the cake light and airy.
- Fold in the fresh blueberries, ensuring they don’t burst.
- Pour the batter into the prepared cake pan and sprinkle some extra blueberries on top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring to a wire rack.
Notes
This cake is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg