Blueberry Ricotta Cake Recipe

Blueberry Ricotta Cake Recipe

from olivesnthyme.com
70 min
12 servings

Blueberry ricotta cake is a deliciously sweet and moist Italian cake made with creamy ricotta and fresh blueberries. This easy to make blueberry lemon ricotta cake has a rich clafoutis like texture with a hint of bright lemon flavor.

Ingredients

  • 1½ cups (180 g) all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (200 g) granulated sugar
  • 1 lemon, zested
  • 3 large eggs, room temperature
  • ½ cup (113 g) unsalted butter, melted and slightly cooled
  • 15 oz. whole milk ricotta cheese
  • 2 tablespoons (30 ml) lemon juice
  • 1 teaspoon vanilla extract
  • 1¾ cups blueberries, divided
  • 1 tablespoon (13 g) granulated sugar for topping
  • 2 - 3 tablespoons (15 - 23 g) powered sugar for topping, optional

Directions

  1. 1

    Preheat the oven to 350 F (177 C). Grease and line the bottom of a 9- inch (23 cm) springform or cake pan with parchment paper.In a small bowl, melt the butter and set aside to cool to room temperature (about 15 minutes). 

  2. 2

    In a large bowl, whisk together the flour, baking powder and salt together until well combined.

  3. 3

    In a large mixing bowl fitted with whisk attachment, whisk the sugar and lemon zest together until they are the consistency of wet sand. Whisk eggs into the lemon sugar one at a time. Once all the eggs have been mixed in, increase the speed of the mixture to high for 1 - 2 minutes until light and frothy.

  4. 4

    On low, stream in the melted and cooled butter. Whisk until smooth and and well combined. On low whisk in the ricotta cheese, vanilla extract and lemon juice until smooth and well combined. Mix in the dry ingredients until just combined. Fold in most of the blueberries. Reserve about ½ cup to top the cake before baking.

  5. 5

    Evenly spread the blueberry ricotta cake batter into the prepared pan.  Top with the remaining blueberries and a tablespoon of sugar. Bake the ricotta blueberry lemon cake for 50 - 60 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. 

  6. 6

    Cool the pan in the pan for 15 - 20 minutes. Gently release the side of the springform pan and allow the cake to cool for 5-10 more minutes. Transfer the blueberry Italian ricotta cake to a serving plate or serve right from the pan. Top with powdered sugar or lemon glaze, slice and enjoy.