Description
This Blueberry Cake with Lemon and Ricotta offers a moist and tender crumb bursting with fresh lemon zest, creamy ricotta cheese, and juicy blueberries. Perfect as a delightful afternoon treat or a lovely weekend brunch option, this cake combines bright citrus notes with the subtle richness of ricotta and sweet berries for a balanced and flavorful dessert.
Ingredients
Dry Ingredients
- 1 1/4 cups all-purpose white flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
Wet Ingredients
- 1 cup cane sugar
- 1/2 cup extra virgin olive oil
- 3 large eggs, room temperature
- 1 cup full fat ricotta cheese, room temperature
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Others
- 1 1/4 cups fresh blueberries
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Grease an 8 x 8 x 3 inch square baking pan or line it with parchment paper to ensure easy removal of the cake.
- Mix Sugar and Oil: In a large bowl, whisk together the cane sugar and extra virgin olive oil until the mixture becomes thick and gritty in texture.
- Add Eggs and Ricotta: Whisk in the eggs one at a time, fully incorporating each before adding the next. Then add the ricotta cheese, lemon zest, and vanilla extract, mixing until the batter is smoother though slightly grainy due to ricotta.
- Combine Dry Ingredients: In a separate bowl, mix the all-purpose flour, baking powder, and kosher salt thoroughly.
- Fold Dry Ingredients into Wet Mixture: Gradually fold the dry ingredient mixture into the wet batter using a spatula. Be gentle to avoid overmixing, which can affect the cake’s texture.
- Add Blueberries and Bake: Pour the batter evenly into the prepared pan and scatter the fresh blueberries evenly on top. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the cake from the oven and allow it to cool on a wire rack. Once cooled, slice into 9 pieces and serve.
- Storage: Store any leftover cake in an airtight container at room temperature. Consume within 3 to 4 days for optimal freshness.
Notes
- For best results, ensure eggs and ricotta are at room temperature before mixing to help the batter combine smoothly.
- Do not overmix once the flour is added to keep the cake tender and moist.
- You can substitute blueberries with other fresh berries or fruits of your choice.
- Use full-fat ricotta for the creamiest texture and richest flavor.
- To enhance lemon flavor, you can add a tablespoon of fresh lemon juice along with the lemon zest.
- This cake pairs beautifully with a dollop of whipped cream or a dusting of powdered sugar when served.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
