Description
This Blueberry Ricotta Cake is a moist and delicious treat that combines the creamy texture of ricotta cheese with fresh blueberries and a bright lemon flavor. Perfectly balanced with a lemon glaze drizzle, it’s a delightful dessert for any occasion, served best with a scoop of vanilla ice cream or homemade chantilly cream.
Ingredients
For the Cake
- 170 g Unsalted butter (room temperature)
- 250 g Granulated sugar
- 3 Eggs (room temperature)
- 1 teaspoon Vanilla extract
- Zest of 2 lemons
- 3 tablespoons Lemon juice (freshly squeezed)
- 250 g Ricotta cheese
- 187 g All-purpose flour
- 1½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 375 g Blueberries (fresh preferred)
For the Lemon Glaze
- 120 g Powdered sugar
- 2 tablespoons Lemon juice (freshly squeezed)
Optional Toppings
- Freeze-dried blueberries
- Scoop of vanilla ice cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 175°C (347°F). Grease a 9-inch (23 cm) springform pan and line the bottom with a ring of parchment paper to prevent sticking.
- Lemon Sugar Preparation: Zest two lemons and massage the zest into the granulated sugar to infuse it with citrus flavor, enhancing the cake’s overall freshness.
- Cream Butter and Sugar: In a large bowl, cream the room temperature unsalted butter with the lemon-infused sugar until the mixture is light and fluffy, creating a smooth base for the cake.
- Add Eggs and Flavors: Whip in the eggs one at a time, ensuring each is fully incorporated. Then add the vanilla extract, freshly squeezed lemon juice, and finally whip in the ricotta cheese until well blended.
- Combine Dry Ingredients: Sift together the all-purpose flour, baking powder, baking soda, and salt, then gently fold these dry ingredients into the wet mixture using a rubber spatula. Fold just until combined to keep the batter light.
- Add Blueberries to Batter: Fold half of the fresh blueberries gently into the batter, distributing them evenly for bursts of berry flavor throughout the cake.
- Assemble and Bake: Pour the prepared batter into the greased springform pan and smooth the top with an offset spatula. Distribute the remaining blueberries evenly on the top of the batter. Bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean.
- Cool Completely: Remove the cake from the oven and let it cool completely in the pan on a wire rack before glazing.
- Prepare Lemon Glaze: Stir together the powdered sugar and freshly squeezed lemon juice until smooth and glossy to create the lemon glaze.
- Glaze and Decorate: Drizzle the lemon glaze over the cooled cake. Decorate with freeze-dried blueberries or additional fresh blueberries for extra texture and visual appeal. Serve with a scoop of vanilla ice cream or homemade chantilly cream if desired.
- Storage: Store any leftover cake at room temperature in an airtight container for 2 to 3 days to maintain freshness.
Notes
- Use fresh blueberries for the best flavor and texture, though frozen can be used if fresh are unavailable.
- Ensure butter, eggs, and ricotta are at room temperature for better mixing and texture.
- Do not overmix the batter after adding dry ingredients to keep the cake tender.
- The lemon glaze adds a tangy sweetness that complements the cake but can be adjusted based on preference.
- Optional toppings like vanilla ice cream or chantilly cream make this dessert extra indulgent.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
