Blueberry ricotta cake

Preparation Time: 20 minutes
Cooking Time: 55-60 minutes
Total Time: 1 hour 15 minutes
Difficulty Level: Medium
Servings: 10-12

Introduction:

Looking for a deliciously moist and decadent dessert? This Blueberry Ricotta Cake will surely satisfy your cravings! Bursting with fresh blueberries and rich ricotta cheese, this cake has a tender crumb with a slight tang from the ricotta, making each bite a blissful experience. Perfect for family gatherings, birthdays, or simply as an indulgent treat with your afternoon tea or coffee, this cake is sure to become a favorite in your baking repertoire.

Ricotta cheese brings a unique creaminess to the cake, and the blueberries add a sweet, fruity contrast. The cake is light yet flavorful, and its slightly dense texture pairs wonderfully with the natural sweetness of the berries. To top it off, a dusting of powdered sugar gives the cake a delicate, elegant finish, making it as lovely to look at as it is to eat.

Let’s dive right into the recipe!

Ingredients:

• For the Cake:

  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (250g) ricotta cheese (whole milk or part-skim)
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon zest (freshly grated)
  • 1 tablespoon fresh lemon juice
  • 1 ½ cups (200g) fresh blueberries (or frozen, but thawed and drained)
  • 2 tablespoons all-purpose flour (for tossing with blueberries)

• For the Glaze (optional):

  • ½ cup powdered sugar
  • 1 tablespoon lemon juice (or milk for a milder flavor)
  • 1 teaspoon vanilla extract

Instructions:

Step 1: Prepare the Pan and Preheat the Oven

Before starting with the mixing, prepare your cake pan. Grease a 9-inch round cake pan with butter or non-stick spray, then lightly flour it to ensure the cake doesn’t stick. If you prefer, you can also line the bottom of the pan with parchment paper for easy removal.

Preheat your oven to 350°F (175°C), allowing it to heat up while you prepare the batter.

Step 2: Mix the Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed and helps to avoid any clumps in the final batter. Set aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, use an electric hand mixer or stand mixer to cream the softened butter and granulated sugar together. Beat on medium-high speed until the mixture is light and fluffy. This process should take about 3-4 minutes and will help incorporate air into the batter, resulting in a lighter texture.

Step 4: Add Ricotta and Wet Ingredients

To the creamed butter and sugar mixture, add the ricotta cheese. Beat until the ricotta is fully incorporated into the butter-sugar mixture. It may look a little lumpy at first, but don’t worry, it will smooth out during the mixing process.

Next, add the eggs one at a time, beating well after each addition. This ensures that the eggs are fully incorporated and the batter remains smooth. Add the vanilla extract, lemon zest, and lemon juice, mixing until everything is well combined. The lemon will bring a lovely, zesty brightness to the cake.

Step 5: Combine Dry and Wet Ingredients

Gradually add the dry ingredients (flour mixture) into the wet mixture, alternating with the ricotta mixture. Start by adding about a third of the dry ingredients, followed by half of the remaining ricotta mixture, then repeat until both the dry ingredients and ricotta mixture have been incorporated. Mix until just combined; be careful not to overmix.

Step 6: Toss the Blueberries in Flour

Toss the fresh blueberries in a tablespoon of flour. This helps prevent them from sinking to the bottom of the cake while it bakes. Once they are well-coated, gently fold them into the batter using a spatula, ensuring they are evenly distributed.

Step 7: Pour the Batter into the Cake Pan

Carefully pour the batter into the prepared cake pan, spreading it evenly with a spatula. The batter will be thick, so take your time to smooth it out.

Step 8: Bake the Cake

Place the pan in the preheated oven and bake for 55-60 minutes. The cake is done when it is golden brown on top, and a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs (but no wet batter). If the cake begins to brown too quickly, you can cover it loosely with aluminum foil and continue baking.

Step 9: Cool the Cake

Once the cake is fully baked, remove it from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely. This step is important as it helps the cake firm up and makes it easier to slice.

Step 10: Make the Glaze (Optional)

While the cake is cooling, you can make the glaze if you wish to add an extra touch of sweetness. In a small bowl, whisk together the powdered sugar, lemon juice (or milk), and vanilla extract until smooth. Drizzle the glaze over the cooled cake. You can also skip this step if you prefer a more understated cake.

Step 11: Serve and Enjoy

Once the glaze has set (if using), slice the cake and serve. This Blueberry Ricotta Cake is perfect on its own, but it also pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a special treat.

Tips & Variations:

1. Berries: While this recipe calls for blueberries, you can easily substitute them with other berries like raspberries, blackberries, or even mixed berries. Just keep in mind that different berries may require slight adjustments to the baking time.

2. Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate the cake for up to a week if you prefer it cold.

3. Freezing: This cake can be frozen for up to 3 months. To freeze, slice the cake and wrap it tightly in plastic wrap or foil before placing it in an airtight container or freezer bag.

4. Ricotta Variations: For a richer flavor, you can use whole milk ricotta. If you’re looking to cut down on fat, part-skim ricotta will work just as well.

5. Vegan Version: Substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a dairy-free butter substitute and non-dairy ricotta.

Nutrition (per slice, assuming 12 slices):

• Calories: 220 kcal
• Protein: 4g
• Carbohydrates: 30g
• Fat: 10g
• Saturated Fat: 5g
• Cholesterol: 45mg
• Sodium: 150mg
• Fiber: 1g
• Sugar: 18g

Conclusion:

This Blueberry Ricotta Cake is the perfect balance of sweetness, tang, and fruitiness. The ricotta adds a creamy richness that complements the natural sweetness of the blueberries, while the hint of lemon makes the flavor profile even more refreshing. It’s a versatile cake that can be served at any occasion, from casual family meals to elegant dinner parties. Enjoy every bite of this beautiful, easy-to-make cake, and watch it quickly become a crowd favorite!