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Luscious Lemon, Ricotta and Blueberry Cake: A Sumptuous Treat for All Seasons

Luscious Lemon, Ricotta and Blueberry Cake: A Sumptuous Treat for All Seasons

This lemon, ricotta and blueberry cake offers a delicious fusion of creamy ricotta cheese, vibrant blueberries and a zesty lemon zest. Each slice of this moist cake is dense yet moist, with the ricotta providing a unique creamy texture that pairs beautifully with the freshness of blueberries and tangy lemon flavor. This recipe is a fantastic way to highlight seasonal fruits in a dessert that is not only visually appealing, but also full of flavor.

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Why you'll love it:
The combination of lemon, ricotta and blueberries in this cake makes it irresistibly delicious and refreshing. The ricotta adds a luxurious richness that makes the cake incredibly moist, while the lemon zest and juice give it a light citrus aroma that complements the sweetness of the blueberries. This is a perfect dessert for those who enjoy a cake that balances fruitiness with creamy textures, ensuring a delicious dining experience in every bite.

Perfect occasion:
This Lemon, Ricotta, and Blueberry Cake is versatile enough for a variety of occasions, whether it's a sophisticated brunch, a family gathering, or a festive celebration. It's especially perfect for spring and summer events, when blueberries are in peak season, but its comforting qualities also make it a joy to serve in the cooler months. Serve it at your next dinner party, holiday meal, or even as a special weekend treat to impress your guests with something unique and delicious.

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Decorating Tips:
replaces the word nice with empty enhance the visual appeal of this cake, sprinkle it with powdered sugar just before serving. For a more elaborate presentation, consider garnishing it with bunches of fresh blueberries, lemon slices and a few sprigs of mint for a touch of green. A dollop of whipped cream on the side or a drizzle of lemon frosting can also add an extra layer of decadence to this already delicious cake.

Ingredients:

  • 1 ¼ cup granulated sugar
  • ¾ cup unsalted butter, softened
  • 15 ounces whole milk ricotta cheese
  • 3 large eggs
  • 1 teaspoon of vanilla extract
  • 1 lemon, zested and squeezed
  • ½ teaspoon baking soda
  • ½ teaspoon of salt
  • 1 ½ cups all-purpose flour (210 grams)
  • 2 cups fresh blueberries (divided, about 10 ounces)
  • 1 tablespoon of powdered sugar
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Instructions:

  1. Start by preheating your oven to 175 degrees Celsius (350 degrees Fahrenheit). Grease a 9-inch springform pan with butter and set aside.
  2. In a large mixing bowl, use a hand mixer to beat the granulated sugar and softened butter until well combined. Stir in the drained ricotta cheese and continue to beat until the mixture is light and fluffy, about 4 to 5 minutes.
  3. Add the eggs one by one, beating well after each addition. Stir in vanilla, lemon zest, and lemon juice until blended. Stir in the baking soda and salt, then gradually add the flour, mixing until incorporated. Use a rubber spatula to make sure all ingredients are evenly mixed.
  4. Gently fold 1 ½ cups of blueberries into the batter. Pour the batter into the prepared pan and sprinkle the remaining blueberries evenly over it.
  5. Bake in the preheated oven for 55 to 65 minutes, or until the edges of the cake pull away from the pan and the top is golden brown. Check for doneness with a toothpick inserted in the center of the cake; it should come out clean.
  6. Let the cake cool in the pan for 15 minutes. Loosen the edges using a butter knife and carefully remove the neck from the pan. The cake can either be removed from the bottom or served directly on top. Once completely cooled, sprinkle the top with powdered sugar.
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Enjoy this exquisite lemon, ricotta and blueberry cake to sublimely end any meal or as a stand-alone treat to brighten your day!

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