Indulgent Blueberry Ricotta Cake for Sweet Moments
Experience the delightful Blueberry Ricotta Cake, a tasty dessert that combines fresh blueberries and creamy ricotta for a comforting treat.
Equipment
- 9-inch round cake pan
- mixing bowls
- whisk
- electric mixer
- spatula
Ingredients
For the Cake
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cups unsalted butter softened
- 1 cups granulated sugar can substitute brown sugar
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cups ricotta cheese
- 1.5 cups fresh blueberries
- 2 tablespoons powdered sugar for dusting
Instructions
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt until well mixed. Set aside.
- In a large mixing bowl, beat together butter and sugar until pale and fluffy, about 3-4 minutes.
- Add eggs one by one, mixing well after each addition. Stir in vanilla extract and lemon zest.
- Gently mix in ricotta cheese until fully combined and smooth.
- Fold the dry mixture into the wet ingredients until just combined. Do not overmix.
- Gently fold in blueberries, reserving a few for the top.
- Spoon the batter into the prepared cake pan and scatter reserved blueberries on top.
- Bake in the preheated oven for 45 to 50 minutes until golden and a toothpick comes out clean.
- Cool the cake in the pan for 10-15 minutes before transferring to a wire rack. Dust with powdered sugar before serving.
Notes
For best results, use fresh blueberries and ensure all ingredients are at room temperature.
Nutrition
Serving: 1sliceCalories: 280kcalCarbohydrates: 35gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 3mgCalcium: 150mgIron: 1mg
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