Blueberry ricotta cake
Preparation Time: 15 minutes
Cooking Time: 50-60 minutes
Total Time: 1 hour 15 minutes
Servings: 8-10
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup ricotta cheese
- 1/2 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
- Powdered sugar, for dusting (optional)
Instructions
- Preheat Oven:
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch springform pan and line the bottom with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
- Combine Wet Ingredients:
- In a large bowl, whisk together the eggs, ricotta cheese, melted butter, vanilla extract, and lemon zest until smooth.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add Blueberries:
- Gently fold in the blueberries, being careful not to overmix to avoid crushing the berries.
- Bake the Cake:
- Pour the batter into the prepared springform pan and spread it out evenly.
- Bake for 50-60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the cake to cool in the pan for about 15 minutes, then remove the sides of the springform pan.
- Let the cake cool completely on a wire rack.
- Dust with powdered sugar before serving, if desired.
Tips
- Ricotta: Make sure to use full-fat ricotta for the best texture and flavor.
- Blueberries: Fresh blueberries are best, but if using frozen, do not thaw them before adding to the batter.
- Lemon Zest: The lemon zest adds a nice brightness to the cake. You can add more or less to taste.
- Springform Pan: A springform pan is recommended for easy removal of the cake, but a regular cake pan can be used if well-greased and lined with parchment paper.
Enjoy your delicious Blueberry Ricotta Cake!
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