Sweets

Blueberry Lemon Ricotta Cake

August 1, 2016

Blueberry Lemon Ricotta Cake

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!

Blueberry Lemon Ricotta Cake

Blueberry Lemon Ricotta Cake

Ingredients

1 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon salt
3 eggs
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

Directions

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

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4 Comments

  • Reply Dana Ivy August 3, 2016 at 2:14 am

    You have got to be kidding me with this!! Looks SO good! I am so going to pin this for later, but I’ll be making a gluten free version 😉

    Xox Dana Ivy // http://www.iadorewhatilove.com

    • Reply Neelam August 3, 2016 at 2:27 am

      Dana, it is SO good – it disappeared in record time! Debating making it again! Would love to know how a gluten free version turns out!
      xx
      Neelam

  • Reply Humberto Hayles August 24, 2016 at 12:42 pm

    So delicious! Moist and plenty of blueberries. I went slightly less on the lemon zest but wish that I hadn’t. Very good regardless! Thanks for a real winner!

    • Reply Neelam August 25, 2016 at 2:50 pm

      So happy you enjoyed it! It’s definitely become one of my summer go to recipes!
      xx
      Neelam

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