Lemon Blueberry Ricotta Cake

There’s something undeniably magical about the aroma of a freshly baked Lemon Blueberry Ricotta Cake. Just last weekend, I found myself yearning for a sweet treat that would lift my spirits and fill my home with warmth. With spring in full bloom, the thought of vibrant blueberries and zesty lemons danced in my mind, leading me straight to my kitchen. I love how this cake captures the essence of the season, combining the creamy texture of ricotta with the tartness of lemon and the sweetness of blueberries. It’s a cake that not only satisfies your sweet tooth but also invites memories of sunny afternoons spent picnicking with loved ones.

What to Buy for Lemon Blueberry Ricotta Cake

When it comes to the ingredients for Lemon Blueberry Ricotta Cake, each element plays a vital role in creating that perfect balance of flavors and textures. The freshness of the ingredients is essential, especially the blueberries and lemons, which bring brightness to the dish. The creamy ricotta cheese is a key player, contributing moisture and richness, while the all-purpose flour and baking powder provide the structure needed for a beautiful cake.

• 1/2 cup all-purpose flour: A staple in baking, it provides the necessary structure for the cake.
• 1/2 cup granulated sugar: Adds sweetness and helps to create a tender crumb.
• 3 tablespoons butter, melted and slightly cooled: Contributes richness and flavor.
• 1 cup granulated sugar: Enhances sweetness and balances the tartness of the lemon.
• 1 tablespoon lemon zest: Adds a burst of citrus flavor that brightens the cake.
• 1 1/2 cups all-purpose flour: Provides the foundation for the cake’s texture.
• 2 teaspoons baking powder: Helps the cake rise and become fluffy.
• 1/2 teaspoon salt: Enhances flavor and balances sweetness.
• 1 1/2 cups whole milk ricotta cheese: Adds creaminess and moisture, making the cake luscious.
• 3 large eggs, at room temperature: Binds the ingredients together and adds richness.
• 2 tablespoons fresh lemon juice: Provides acidity and bright flavor.
• 1 1/2 teaspoons pure vanilla extract: Adds depth of flavor.
• 1/2 cup unsalted butter, melted and slightly cooled: Contributes to the cake’s tenderness and flavor.
• 1 3/4 cups blueberries, fresh or frozen: Bursts of sweetness and flavor throughout the cake.
• 1 cup confectioner’s sugar: Used for the glaze, adding sweetness and a beautiful finish.
• 2 to 3 tablespoons fresh lemon juice: For the glaze, adds a tart contrast to the sweetness of the cake.

Step by Step Guide for Lemon Blueberry Ricotta Cake

Making the Lemon Blueberry Ricotta Cake is an enjoyable process that fills your kitchen with delightful aromas as it bakes. Trust me, the moment you take it out of the oven, the anticipation will build as you wait for it to cool. Here’s a detailed guide to creating this scrumptious dessert.

1. Start by preheating your oven to 350 degrees F. This step is crucial because it ensures that the cake bakes evenly and rises perfectly. While the oven warms up, you can prepare your other ingredients.

2. Next, let’s make the streusel topping. In a medium bowl, combine 1/2 cup all-purpose flour, 1/2 cup granulated sugar, and 3 tablespoons butter, melted and slightly cooled. Use a fork or your fingers to mix until the mixture looks crumbly. Set this aside; it will add a lovely texture to the top of your cake.

3. Now, take a large bowl and combine 1 cup granulated sugar with 1 tablespoon lemon zest. Rub them together with your fingers until the mixture is fragrant. This step enhances the lemon flavor throughout your cake. Then, add in 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Give it a good whisk until everything is combined and set it aside.

4. In a separate medium bowl, whisk together 1 1/2 cups whole milk ricotta cheese, 3 large eggs at room temperature, 2 tablespoons fresh lemon juice, and 1 1/2 teaspoons pure vanilla extract. Gradually drizzle in 1/2 cup unsalted butter, melted and slightly cooled, while whisking until smooth and well combined. The ricotta will ensure your cake remains moist and delicious.

5. Now, it’s time to combine the wet and dry ingredients. Pour the ricotta mixture into the bowl with the dry ingredients and gently stir with a spatula until just combined. Be careful not to overmix; you don’t want to develop the gluten too much.

6. Gently fold in 1 3/4 cups blueberries, whether fresh or frozen. Be cautious as you do this; you want to keep the blueberries intact to avoid turning your batter purple.

7. Prepare a 9-inch springform pan by greasing it generously with nonstick cooking spray. Scrape the cake batter evenly into the pan and sprinkle the prepared streusel topping over it evenly. This will create a wonderful contrast in texture once baked.

8. Now, bake the cake in your preheated oven for 45 to 55 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. The smell wafting from your oven will be heavenly!

9. Once it’s baked to perfection, remove the pan from the oven and place it on a cooling rack. Let it cool in the pan for about 30 minutes to firm up. Carefully remove the sides of the springform pan to reveal your beautiful cake.

10. For the glaze, whisk together 1 cup confectioner’s sugar and 2 to 3 tablespoons fresh lemon juice in a medium bowl. Start with 2 tablespoons and add more lemon juice as needed to achieve your desired consistency.

11. Drizzle the lemon glaze generously over the cooled cake, allowing it to soak in slightly. Finally, cut the cake into slices and serve it to your eager guests!

Expert Tips about Lemon Blueberry Ricotta Cake

Here are some expert tips to ensure your Lemon Blueberry Ricotta Cake turns out perfectly every time. These insights will help you troubleshoot and elevate your cake-baking skills.

• Storage: Store leftover cake in an airtight container at room temperature for up to three days. If you want it to last longer, refrigerate it to keep it fresh.
• Freezing: You can freeze the cake for up to two months. Wrap it tightly in plastic wrap and then in aluminum foil to avoid freezer burn.
• Pairing: This cake pairs wonderfully with fresh whipped cream or a scoop of vanilla ice cream for an indulgent treat.
• Variations: For a twist, try adding nuts or other fruits like raspberries or strawberries in place of blueberries.
• Serving suggestion: Serve your cake with a light dusting of confectioner’s sugar or add some fresh fruit on top for a pop of color.

Serve This Lemon Blueberry Ricotta Cake With

• Fresh Fruit Salad: A colorful fruit salad is a refreshing side that complements the flavors of the cake beautifully.
• Tea or Coffee: This cake makes a perfect accompaniment to your favorite hot beverage, enhancing the overall experience.
• Brunch Buffet: Serve slices alongside other brunch favorites like quiches and pastries for a delightful spread.
• Picnics: Pack this cake for a picnic; its sturdy texture makes it easy to transport and serve outdoors.
• Lightly Whipped Cream: A dollop of whipped cream can elevate the cake, adding a creamy richness that pairs wonderfully with the citrus flavor.

FAQ

Conclusion

The Lemon Blueberry Ricotta Cake is truly a delightful treat that combines the brightness of lemons with the sweetness of blueberries. This cake is ideal for any occasion, whether a spring celebration or a cozy family gathering. I encourage you to try this recipe—you won’t be disappointed. The joy it brings is hard to beat, so get baking and share it with your loved ones!

Lemon Blueberry Ricotta Cake

The ultimate spring dessert, this Lemon Blueberry Ricotta Cake is creamy, moist, and bursting with bright flavors. Perfect for brunch or a sweet treat, this cake is easy to make and will impress your guests. Bake it tonight and enjoy a slice of sunshine!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 12 servings

Course: Desserts

Cuisine: American

Calories: 270

Ingredients Equipment Method

Ingredients

  

• 1/2 cup All-purpose flour
• 1/2 cup Granulated sugar
• 3 tablespoons Butter, melted and slightly cooled
• 1 cup Granulated sugar
• 1 tablespoon Lemon zest
• 1 1/2 cups All-purpose flour
• 2 teaspoons Baking powder
• 1/2 teaspoon Salt
• 1 1/2 cups Whole milk ricotta cheese
• 3 large Eggs, at room temperature
• 2 tablespoons Fresh lemon juice
• 1 1/2 teaspoons Pure vanilla extract
• 1/2 cup Unsalted butter, melted and slightly cooled
• 1 3/4 cups Blueberries, fresh or frozen
• 1 cup Confectioner’s sugar
• 2 to 3 tablespoons Fresh lemon juice

Equipment

• Oven
• Baking Sheet
• Frying Pan
• Whisk
• Mixing Bowl
• Chef's Knife
• Wooden Spoon

Method

 

1. Preheat oven to 350 degrees F.
2. First, make the streusel topping. In a medium bowl, combine the flour, sugar, and melted butter. Mix with a fork or your fingers until well combined. Set aside.
3. In a large bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant. Add the flour, baking powder and salt. Whisk together and set aside.
4. In a medium bowl, whisk together the ricotta cheese, eggs, lemon juice, and vanilla. Gradually add in the melted butter, whisking until combined and smooth.
5. Add the ricotta mixture to the dry ingredients and stir with a spatula until just combined. Don’t over mix. Gently fold in the blueberries, being careful not to over mix or the batter will turn purple.
6. Grease a 9-inch springform pan generously with nonstick cooking spray. Scrape the batter evenly into the pan and sprinkle evenly with the streusel.
7. Bake for 45 to 55 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove the pan from the oven and place on a cooling rack. Let the cake cool in the pan for 30 minutes, then carefully remove the sides of the springform pan.
8. In a medium bowl, whisk together the confectioner’s sugar and lemon juice. I always start with 2 tablespoons. If the glaze is too thick, you can add a little more lemon juice until desire consistency is reached.
9. Drizzle the lemon glaze over the cooled cake. Cut the cake into slices and serve!

Previous PostChicken Tater Tot Casserole

Next Post Rice Krispie Christmas Trees

Meet Harper Dean

I love the creative challenge of making weeknight dinners feel special without the fuss. I work alongside the team to develop and test recipes that are reliable but never dull. I prepared this meal in my own kitchen, refining the steps to make sure your cooking experience is smooth, fun, and delicious.