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:
- Preheat oven to 350 degrees F and grease a 9-inch springform pan or cake pan lined with parchment paper.
- Mix eggs and sugar in a large bowl until light and airy. Add melted butter and mix well.
- Stir in ricotta, sour cream, vanilla, and lemon zest until just combined.
- In a small bowl, sift together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture.
- Transfer the batter to the prepared pan and sprinkle blueberries evenly on top.
- Bake for 55-60 minutes or until the center of the cake has a slight jiggle.
- 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
- 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.
- Can I substitute Greek yogurt for sour cream? Yes, Greek yogurt can be used as a substitute for sour cream in this recipe.
- 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.