Description
A moist, tender cake made with creamy ricotta cheese and bursting with fresh blueberries. This simple yet elegant cake is perfect for breakfast, brunch, or a light dessert.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients:
- 3/4 cup unsalted butter (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk ricotta cheese
- 1 lemon (zested)
- 1 1/2 cups fresh blueberries (plus extra for topping)
- 2 tbsp powdered sugar (for dusting, optional)
Instructions
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, then stir in vanilla and lemon zest.
- Add ricotta: Mix in ricotta cheese until smooth.
- Combine: Fold in dry ingredients until just incorporated. Gently fold in blueberries (reserve a few for topping).
- Bake: Spread batter into prepared pan. Scatter remaining blueberries on top. Bake for 45–50 minutes, until golden and a toothpick comes out clean.
- Cool & serve: Let cake cool completely, then dust with powdered sugar before serving.
Notes
- Frozen blueberries can be used (do not thaw; toss lightly with 1 tbsp flour before adding to batter).
- Cake keeps well covered at room temperature for 2 days, or refrigerated up to 5 days.
- Delicious served with whipped cream or a dollop of Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: Italian-inspired / American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
