Blueberry Ricotta Cake
A moist and creamy cake featuring fresh blueberries and ricotta cheese, perfect for breakfast, tea-time, or dessert.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Provides the structure for the cake and creates a tender crumb.
- 2 teaspoons baking powder Helps the cake rise, offering a light and fluffy texture.
- 1 teaspoon salt Enhances the flavor, balancing the sweetness of the cake.
Wet Ingredients
- 1 cup granulated sugar Sweetens the batter and contributes to the cake's moistness.
- 1/2 cup unsalted butter Adds richness and contributes to a tender crumb.
- 3 large eggs Bind the ingredients together and create moisture and richness.
- 1 cup whole-milk ricotta Provides creaminess and enhances the overall flavor of the cake.
- 2 teaspoons vanilla extract Infuses the cake with a warm, aromatic sweetness.
- 1 tablespoon lemon zest Adds a zesty brightness, elevating the cake’s flavors (optional but recommended).
Fresh Ingredients
- 1 cup blueberries Bursts of sweetness and moisture that enhance the cake.
Topping & Glaze
- 1 tablespoon coarse sugar Sprinkled on top for a bit of crunch and added sweetness (optional).
- 1 cup confectioners’ sugar For making a sweet glaze to drizzle over the cooled cake.
- 2 tablespoons fresh lemon juice Helps to create the glaze and adds a bright flavor.
- a tiny pinch N/A salt Balances the sweetness in the glaze.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) to prepare for baking.
- Grease and line a 9×5-inch loaf pan with parchment paper, leaving an overhang for easy removal.
- In a bowl, whisk together the flour, baking powder, and salt until well combined.
Mixing
- Using an electric mixer on medium speed, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
- Mix in the eggs one at a time, followed by the ricotta, vanilla extract, and lemon zest until the mixture is smooth.
- With the mixer on low speed, gradually add the dry mixture and mix just until combined and no flour streaks remain.
Baking
- Toss the blueberries with 1 tablespoon of flour to prevent sinking and gently fold them into the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- If desired, sprinkle coarse sugar over the batter for a crunchy finish.
- Place in the oven and bake for 55–65 minutes, tenting with foil if the top browns too quickly.
- Once baked, cool the cake in the pan for 15 minutes before lifting it onto a wire rack to cool completely.
Finishing Touch
- In a bowl, combine confectioners’ sugar, lemon juice, and a tiny pinch of salt; add more lemon juice as needed for desired glaze consistency.
Notes
Use room temperature eggs and ricotta for the best texture. If using frozen blueberries, there's no need to thaw them; just toss them in flour straight from the freezer. Tenting the cake with foil can prevent over-browning. Allow the cake to cool completely before slicing.