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

1. Preheat Oven:
   • Preheat your oven to 350°F (175°C).
   • Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Mix Dry Ingredients:
   • In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
3. Combine Wet Ingredients:
   • In a large bowl, whisk together the eggs, ricotta cheese, melted butter, vanilla extract, and lemon zest until smooth.
4. Combine Wet and Dry Ingredients:
   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Add Blueberries:
   • Gently fold in the blueberries, being careful not to overmix to avoid crushing the berries.
6. 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.
7. 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!