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To make a Blueberry Lemon Ricotta Cake, you will need: - 1 cup ricotta cheese - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 3 large eggs - Zest of 1 lemon - 1/4 cup fresh lemon juice - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup fresh blueberries These ingredients work together to create a moist, flavorful cake. The ricotta adds creaminess, while the lemon brings a bright taste. The blueberries add a sweet burst in every bite. For a lovely touch on your cake, consider these optional garnishes: - Powdered sugar for dusting - Fresh lemon zest for garnish These garnishes will enhance the cake's look and taste. A light dusting of powdered sugar adds sweetness, and lemon zest gives a fresh aroma. You can mix up the ingredients for different flavors. Here are a few ideas: - Substitute ricotta cheese with cottage cheese for a lighter option. - Use Greek yogurt instead of ricotta for a tangy twist. - Add a pinch of cinnamon or nutmeg for warmth. - Swap blueberries for raspberries or blackberries for a different berry flavor. These substitutions and additions can help you customize your cake to fit your tastes. Enjoy exploring different options! {{ingredient_image_1}} To start, preheat your oven to 350°F (175°C). This step is key for a nice rise. Next, grease a 9-inch round cake pan. I like to line the bottom with parchment paper. This helps to remove the cake easily later. In a large mixing bowl, cream together 1/2 cup of softened unsalted butter and 1 cup of granulated sugar. Use an electric mixer to make it light and fluffy. Then, add 1 cup of ricotta cheese, 3 large eggs, the zest of 1 lemon, 1/4 cup of fresh lemon juice, and 1 teaspoon of vanilla extract. Mix this on medium speed until it is well combined. Now, in a separate bowl, whisk 1 1/2 cups of all-purpose flour with 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Gradually add this dry mix to the wet mix. Stir until just combined; do not overmix. Gently fold in 1 cup of fresh blueberries. Be careful not to crush them as you mix. Pour the batter into your prepared cake pan. Smooth the top with a spatula. Bake your cake for 35 to 40 minutes. To check if it is done, insert a toothpick into the center. If it comes out clean, the cake is ready. Let the cake cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. Once cooled, you can dust it with powdered sugar and add fresh lemon zest for a pretty finish. To get the best texture in your Blueberry Lemon Ricotta Cake, use room-temperature ingredients. This helps them mix evenly. Cream the butter and sugar until they are light and fluffy. This may take about 3 to 5 minutes. Fold in the blueberries gently. You want them to stay whole for a delightful bite. Avoid overmixing your batter. Mix just until combined for a soft, moist cake. If you have any leftovers, store the cake properly to keep it fresh. Place the cake in an airtight container. You can also wrap it in plastic wrap. Keep it at room temperature for up to two days. For longer storage, place it in the fridge. It will stay good for about a week. Make sure to let it cool completely before covering it. Serve this cake as a delightful dessert at any gathering. It pairs well with a scoop of vanilla ice cream. You can also enjoy it with a dollop of whipped cream. For a fresh touch, add berries on top. Dust with powdered sugar for an elegant look. This cake also makes a lovely breakfast treat with coffee or tea. Pro Tips Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for better incorporation into the batter, ensuring a lighter texture. Don’t Overmix the Batter: Gently fold the dry ingredients into the wet mixture until just combined to prevent a dense cake. Fresh Blueberries are Best: Use fresh blueberries for optimal flavor and texture; if using frozen, do not thaw them beforehand to prevent color bleeding. Cooling is Key: Allow the cake to cool completely on a wire rack before slicing to maintain its moisture and structural integrity. {{image_2}} You can easily make this cake gluten-free. Use a gluten-free flour blend instead of all-purpose flour. Look for a blend that works well in baking. The cake will still be fluffy and delicious. Just follow the same steps, and you will have a tasty treat. This recipe is fun to play with. You can add different fruits like raspberries or strawberries. They add a nice twist to the flavor. You can also mix in some nuts for crunch. Try adding almond or walnut pieces for extra texture. If you love spices, a pinch of cinnamon can add warmth. You can get creative with toppings! Instead of powdered sugar, drizzle a lemon glaze on top. To make a glaze, mix powdered sugar with lemon juice until smooth. You can also top the cake with whipped cream or yogurt. Fresh mint leaves can add a pop of color and flavor, too. To keep your Blueberry Lemon Ricotta Cake fresh, store it correctly. First, let the cake cool completely. Once cooled, wrap it tightly in plastic wrap or foil. This helps keep it moist. Place it in an airtight container. You can store it at room temperature for up to two days. For longer storage, move it to the fridge. It will last about five days in the fridge. Always check for any signs of spoilage before eating. You can freeze this cake to enjoy later. First, let the cake cool down completely. Then, wrap it tightly in plastic wrap. Next, place it in a freezer-safe bag or container. Make sure to remove as much air as possible. This helps prevent freezer burn. You can freeze the cake for up to three months. When you’re ready to eat it, just take it out and thaw it in the fridge overnight. If you want to warm up your cake, it’s easy! Preheat your oven to 350°F (175°C). Leave the cake in its container or wrap it in foil. Bake it for about 10 to 15 minutes, or until it’s warmed through. You can also use the microwave. Just heat it for about 20 seconds at a time, checking often. Enjoy your slice with a dusting of powdered sugar or fresh lemon zest! Yes, you can make this cake ahead of time. This cake stays fresh for days. I suggest wrapping it well in plastic wrap. Store it in the fridge for up to five days. You can also freeze it for up to three months. Just make sure to wrap it tightly. Thaw it in the fridge before serving. If you don’t have ricotta cheese, you can use cottage cheese. Blend it until smooth to mimic the texture. Cream cheese is another option, but it will alter the flavor. Greek yogurt works well too, adding a nice tang. Each substitute will change the taste slightly, so choose what you like best. To check if the cake is done, use a toothpick. Insert it into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready. It should also look golden brown on top. The sides may pull away from the pan slightly, which is a good sign too. This blueberry lemon ricotta cake is simple and fun to make. We covered key ingredients, step-by-step instructions, and helpful tips. Remember, you can customize it with many variations or store it for later. It’s a great treat for any occasion. Enjoying your own homemade cake brings joy and pride. Happy baking!

Blueberry Lemon Ricotta Cake

A moist and flavorful cake made with ricotta cheese, fresh blueberries, and a hint of lemon.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 1 cup ricotta cheese
  • 1 2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 zest of 1 lemon
  • 1 4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 2 teaspoon baking soda
  • 1 4 teaspoon salt
  • 1 cup fresh blueberries
  • 1 optional powdered sugar for dusting
  • 1 optional fresh lemon zest for garnish

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer.
  • Add the ricotta cheese, eggs, lemon zest, lemon juice, and vanilla extract to the bowl. Mix on medium speed until the mixture is well combined.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients and stir until just combined. Do not overmix.
  • Gently fold in the blueberries, being careful not to crush them.
  • Pour the batter into the prepared cake pan and smooth the top with a spatula.
  • Bake in the preheated oven for 35 to 40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  • Once cooled, dust the top with powdered sugar and garnish with fresh lemon zest if desired before slicing.

Notes

Dust with powdered sugar and garnish with fresh lemon zest for an elegant touch.
Keyword blueberry, cake, dessert, lemon, ricotta