Lemon Blueberry Ricotta Cake




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Introduction

Indulge in the delightful flavors of Lemon Blueberry Ricotta Cake, a light and moist dessert bursting with the tangy zest of lemon and juicy blueberries. This recipe offers a perfect balance of sweetness and citrusy goodness, making it a wonderful treat for any occasion.

Why Make This Recipe

If you’re a fan of fresh and fruity desserts, this Lemon Blueberry Ricotta Cake is a must-try. The combination of creamy ricotta, zesty lemon, and plump blueberries creates a harmonious blend of flavors that will satisfy your sweet tooth and brighten your day.

How to Make Lemon Blueberry Ricotta Cake

Ingredients:

  • 4 eggs
  • 3/4 cup sugar
  • ⅓ cup butter, melted and cooled
  • 16 oz ricotta cheese
  • 1/3 cup sour cream
  • 2 teaspoons vanilla
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • Zest of 1 lemon
  • 1 ⅓ cups fresh blueberries

Directions:

  1. Preheat oven to 350 degrees F and grease a 9-inch springform pan or cake pan lined with parchment paper.
  2. Mix eggs and sugar in a large bowl until light and airy. Add melted butter and mix well.
  3. Stir in ricotta, sour cream, vanilla, and lemon zest until just combined.
  4. In a small bowl, sift together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture.
  5. Transfer the batter to the prepared pan and sprinkle blueberries evenly on top.
  6. Bake for 55-60 minutes or until the center of the cake has a slight jiggle.
  7. Allow the cake to cool completely before slicing.

How to Serve Lemon Blueberry Ricotta Cake

Serve slices of this cake with a dollop of whipped cream or a scoop of vanilla ice cream for a touch of added indulgence. Pair it with a cup of hot tea or coffee for a delightful treat.

How to Store Lemon Blueberry Ricotta Cake

Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 2 months.

Tips to Make Lemon Blueberry Ricotta Cake

  • Be gentle when folding in the blueberries to avoid breaking them.
  • Make sure the butter is cooled before adding it to the mixture to prevent the eggs from cooking.
  • Adjust the amount of lemon zest to suit your preference for a stronger or milder lemon flavor.

Variation

For a nutty twist, you can add chopped almonds or walnuts to the batter before baking. This will add a crunchy texture and a rich, nutty flavor to the cake.

FAQs

  1. Can I use frozen blueberries instead of fresh? Yes, just make sure to thaw and pat them dry before using to prevent excess moisture in the cake.
  2. Can I substitute Greek yogurt for sour cream? Yes, Greek yogurt can be used as a substitute for sour cream in this recipe.
  3. Can I omit the lemon zest? While the lemon zest adds a refreshing citrus flavor, you can omit it if you prefer a more subtle lemon taste.

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