This Blueberry Lemon Ricotta Cake will knock your socks off. If there is one cake of mine that you need to try, it’s this one.
Its light, delicious and simple.
Blueberry Lemon Ricotta Cake
(Serves 10)
Ingredients
1 ½ Cups Sugar
1 ½ Sticks (¾ cups) Very Softened Butter
2 cups Whole Milk Ricotta, Drained
3 Eggs
1 ½ tsp. Vanilla
1 Lemon, zested and then juiced
½ tsp. Baking Soda
½ tsp. Salt
1 ½ Cups All Purpose Flour
1 Pint Blueberries
1 tbsp. Confectioners Sugar, plus more for dusting
Method
Preheat your oven to 350 degrees and place a shelf in the middle of your oven. Grease a 9 inch springform pan very well and line the bottom with parchment paper.
In a small bowl combine the blueberries with 1 tbsp. of confectioners sugar.
In a mixer fitted the whisk attachment, cream the sugar and butter for 4 minutes.
Next add in the ricotta and whisk until nice and fluffy….about 5 minutes.
Add the eggs in slowly, then the vanilla, lemon zest and lemon juice.
Remove the bowl from the mixer and stir in the baking soda and salt.
Next gradually add in the flour and combine.
Pour the batter into the springform pan.
Top with the blueberries, distributing them evenly over the top.
Cover with aluminum foil and bake.
After 40 minutes remove the foil and continue to bake for about 30 more minutes, or until a toothpick inserted in the middle comes out clean.
Remove from the oven and cool.
Remove the outer part of the springform pan and dust with confectioners sugar. Serve