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4.93 from 13 votes

Lemon Blueberry Ricotta Cake

Lemon blueberry ricotta cake is an easy and tasty dessert that includes ricotta cheese, fresh lemon zest and juice, blueberries, and vanilla.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: Italian
Servings: 8
Author: James Delmage and Tara

Ingredients

  • 1 cup (120g) all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 3 large eggs room temperature
  • 3/4 cup (150g) granulated sugar
  • 8 tablespoons (113g) butter melted and cooled
  • zest of one lemon
  • 2 tablespoons lemon juice
  • 16 ounces (460g) whole milk ricotta cheese see notes below
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon Fiori di Sicilia optional
  • 1 tablespoon powdered sugar plus more for dusting
  • 1 1/2 cups (200g) fresh blueberries

Instructions

  • Preheat the oven to 350f and prepare a 9" springform pan by greasing the sides and lining the bottom with parchment paper.
  • In a medium-sized bowl, combine the flour, salt, and baking powder.
  • In a large bowl, whisk together the eggs and sugar until light and frothy.
  • Add the melted butter and mix until incorporated, then add the lemon zest, lemon juice, vanilla extract, Fiori di Sicilia, and ricotta and whisk until combined.
  • Slowly add the dry ingredients and mix just until combined.
  • Place the springform pan on a baking sheet and pour the batter into the prepared springform pan and smooth using a spatula.
  • Toss the blueberries with the powdered sugar, then sprinkle the blueberries on top of the batter.
  • Bake for 55-60 minutes until the cake is golden brown and a toothpick inserted in the center comes out clean.
  • Allow the cake to cool for 10-20 minutes before removing the springform. Dust with powdered sugar before serving and enjoy!

Notes

  • Fiori di Sicilia is an optional flavoring.  Orange blossom water or millefiore can be substituted, or omitted entirely.
  • If using a very wet ricotta, like Polly-O brand, you can drain the ricotta through a cheesecloth to remove excess liquid. If using a dryer ricotta brand, such as Galbani, draining shouldn't be necessary.
  • This recipe was written for a conventional oven.  For convection ovens, reduce the temperature by 25 degrees and begin checking for doneness at the 75% mark.
  • Lemon blueberry ricotta cake can be stored in the refrigerator for 3-5 days.

Nutrition

Serving: 1slice | Calories: 375kcal | Carbohydrates: 37.9g | Protein: 10.7g | Fat: 21g | Saturated Fat: 12.6g | Cholesterol: 129mg | Sodium: 225mg | Potassium: 194mg | Fiber: 1.1g | Sugar: 22.9g | Calcium: 161mg | Iron: 2mg