There is so much to be excited about in the Summer months – longer days, warmer temps, and fresh produce – in particular blueberries, hands down my favorite berry! So it’s no wonder the abundance of fresh, delicious BC Blueberries at this time of year, has me completely tickled! For me blueberries have the perfect sweetness and texture – no seeds to deal with or furry, bumpy surfaces. Like most berries, they are incredibly versatile, from sweet to savory and everything in between. But you know me, I tend to lean towards the sweet, so this Blueberry Lemon Ricotta Cake was perfect.
I know you’re shocked to see lemon in another recipe of mine 😉 What can I say, I love lemon in desserts and in this cake it pairs perfectly with the subtle sweetness of ricotta and blueberries. Light, fresh and delicious, this cake is best served warm.
Don’t love blueberries as much as me? No worries, this recipe would work great with any berry!
1 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups ricotta
1/2 teaspoon vanilla extract
zest of one lemon
1 stick unsalted butter, melted
1 – 1 1/2 cups blueberries, fresh or frozen
Preheat oven to 350. Spray a 9-inch cake pan liberally with nonstick spray. Set aside.
In a large bowl, whisk together flour, sugar, baking powder and salt, set aside. In a small bowl, whisk together eggs, ricotta, vanilla and lemon zest until well blended.
Fold wet ingredients into dry ingredients until just mixed. Fold in melted butter and then fold in berries, careful not to over-mix or crush them. Spoon batter into prepared pan and top with a handful or so of extra berries.
Bake for 50-60 minutes, or until a cake tester inserted into the center comes out clean. Allow to cool in pan for 20 minutes before slicing.
Recipe from www.hunt-and-harvest.com