Lemon Ricotta Cake with Blueberries
A delicious Italian cheese cake with a light lemony flavor, and lots of fresh blueberries.
Servings: 10 servings
Calories: 362kcal
Ingredients
- 1½ cups ricotta cheese
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1½ tablespoons lemon zest approximately 2 lemons
- ½ cup butter melted and cooled
- 1½ cups all-purpose flour
- 1 cup granulated sugar plus 2 tablespoons for topping
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1½ pints fresh blueberries
- 2 tablespoons powdered sugar optional
Instructions
- Preheat oven to 350 degrees F (175 degrees Celsius).
- Whisk together the ricotta cheese, eggs and vanilla in a large bowl.
- Stir the lemon zest and the cooled melted butter into the cheese and egg mixture.
- In another large bowl stir together the flour, 1 cup granulated sugar, baking powder, and salt.
- Use a spatula to fold the flour mixture into the ricotta mixture until thoroughly blended.
- Spoon the cake batter evenly into a 9" round cake pan (or a 9" round springform pan) that has been sprayed liberally with baking spray.
- Top the cake batter evenly with the fresh blueberries and sprinkle the remaining 2 tablespoons of granulated sugar over the blueberries.
- Bake in a preheated oven for 60 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Remove the cake pan to a cooling rack and cool for 30 minutes.
- Carefully invert the cake onto a large plate, and then invert the cake once again onto a serving plate so the blueberries are on top. Or, if using a springform pan, run a knife around the edge of the pan to loosen the cake before removing the collar.
- Cool the cake completely, and then sprinkle the top with powdered sugar before slicing and serving.
Notes
I don't recommend using frozen blueberries for this recipe because I think they'd bleed too much into the cake batter. Fresh berries will work best for this cake.
Store any leftovers, covered well in the refrigerator for up to 5 days.
Lemon ricotta cake may be frozen. Store wrapped well, or in airtight freezer containers for up to 2 months. Thaw in the refrigerator overnight.
Nutrition
Serving: 1serving | Calories: 362kcal | Carbohydrates: 48g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 99mg | Sodium: 360mg | Potassium: 221mg | Fiber: 2g | Sugar: 29g | Vitamin A: 569IU | Vitamin C: 8mg | Calcium: 131mg | Iron: 2mg
