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Blueberry Lemon Ricotta Cake

A deliciously creamy cake bursting with the flavors of fresh blueberries and zesty lemon, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup ricotta cheese At room temperature
  • 1 cup sugar
  • 2 large eggs At room temperature
  • 1 medium lemon, zest and juice
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup fresh blueberries Frozen blueberries can be used; do not thaw.
  • ½ cup vegetable oil
  • to taste Powdered sugar for dusting Optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a large bowl, combine the ricotta cheese, sugar, eggs, lemon zest, lemon juice, and vegetable oil. Whisk until smooth and creamy.
  3. In another bowl, whisk together the flour, baking powder, and salt until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, stirring gently until just incorporated—be careful not to overmix.
  5. Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
Baking
  1. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  3. Dust with powdered sugar before serving, if desired.

Notes

For the best results, ensure ingredients like eggs and ricotta are at room temperature. Avoid overmixing to keep the cake tender. Leftover cake can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.