Blueberry Ricotta Cake

This Blueberry Ricotta Cake is a delightful dessert that combines the creamy richness of ricotta with the burst of fresh blueberries for a deliciously moist and flavorful treat. Enhanced with a touch of lemon zest and a simple lemon glaze, this cake is perfect for any occasion, from a casual afternoon tea to a special celebration.

The light, tender crumb and the vibrant pop of blueberries make each slice a refreshing and indulgent experience. Enjoy the harmonious blend of flavors and textures in every bite!

Blueberry Ricotta Cake

Ingredients

For the Blueberry Ricotta Cake:

4 large eggs, at room temperature

2/3 cup granulated sugar

8 tablespoons unsalted butter, melted (but not hot)

15 oz ricotta cheese (approximately 2 cups)

1/4 cup sour cream

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

1 tablespoon lemon zest (from 1 large lemon)

8 oz blueberries (1 1/2 cups), rinsed and dried

For the Glaze:

1 cup powdered sugar

2 tablespoons freshly squeezed lemon juice

Instructions

Making the Ricotta Cake:

Preheat and Prepare Pan: Set your oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with a circle of parchment paper. In a bowl, combine flour, salt, and baking powder, then set this mixture aside.

Beat Eggs and Sugar: In a large bowl, use a mixer to beat the eggs and sugar on high speed for about 2 minutes, until the mixture is frothy and light.

Incorporate Butter and Cheese: Blend in the melted butter until the mixture is smooth. Add the ricotta cheese, sour cream, vanilla extract, and lemon zest, mixing on medium speed for about 1 minute until everything is well combined.

Combine Dry Ingredients: Gradually add the flour mixture to the batter, mixing on low speed until just combined.

Add Blueberries: Pour the batter into the prepared pan. Evenly sprinkle the blueberries over the top of the batter.

Bake the Cake: Place the pan in the middle of the oven and bake at 350°F (175°C) for 60-65 minutes. The cake should have lightly browned edges and be set in the middle, though it may still have a slight jiggle. Let the cake cool in the pan for 20 minutes, then transfer it to a cake platter. Carefully remove the parchment paper once the cake is on the platter.

Preparing the Lemon Glaze:

Mix the Glaze: In a small bowl or measuring cup, combine powdered sugar and lemon juice. Stir until smooth, adjusting the consistency with additional lemon juice or powdered sugar as needed.

Drizzle and Serve: Drizzle the glaze over the warm cake. Serve and enjoy!

Notes:

Ricotta Cheese: Ensure the ricotta cheese is well-drained to prevent excess moisture from affecting the cake’s texture. If using a store-bought brand, you may want to drain it in a fine-mesh sieve or cheesecloth for a few minutes.

Butter Temperature: The butter should be melted but not hot when added to the batter. Hot butter can cause the eggs to cook prematurely and affect the cake’s texture.

Mixing: When adding the flour mixture to the wet ingredients, mix on low speed to avoid overworking the batter, which can lead to a dense cake.

Blueberry Preparation: Gently fold the blueberries into the batter to prevent them from breaking apart and bleeding into the cake. If using frozen blueberries, do not thaw them before adding to the batter.

Baking Time: Baking times can vary based on your oven and the exact size of your pan. Start checking for doneness a few minutes before the recommended time by inserting a toothpick into the center of the cake. It should come out clean or with just a few moist crumbs.

Cooling: Let the cake cool in the pan for 20 minutes before transferring to a platter to prevent it from falling apart. The parchment paper should come away easily once the cake is on the platter.

Glaze Consistency: Adjust the thickness of the glaze by adding more lemon juice to thin it or more powdered sugar to thicken it. A thicker glaze will create a more pronounced drizzle effect, while a thinner glaze will soak into the cake slightly.

Storage: Store the cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. The cake also freezes well; wrap it tightly in plastic wrap and aluminum foil to freeze for up to 3 months.

Flavor Variations: You can experiment with other fruit or flavorings. For instance, try raspberries, blackberries, or even a combination of fruits. You could also add a teaspoon of almond extract or a sprinkle of cinnamon for a different flavor twist.

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Serving Suggestions: This cake is delightful on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Nutrition Information:

YIELDS: 12 slices | SERVING SIZE: 1 slice

Frequently Asked Questions:

Can I use a different type of cheese instead of ricotta?

While ricotta is ideal for its creamy texture, you can substitute it with cottage cheese or mascarpone.

If using cottage cheese, make sure it’s well-drained and blended until smooth.

Can I use frozen blueberries?

Yes, you can use frozen blueberries.

Just be sure not to thaw them before adding to the batter to avoid excess moisture.

Gently fold them in to prevent bleeding.

Can I make this cake in a different pan size?

Yes, you can use different pan sizes, but you’ll need to adjust the baking time.

A larger pan will result in a thinner cake that bakes faster, while a smaller pan will make a thicker cake that may take longer to bake.

How can I make this cake gluten-free?

To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.

Ensure that the blend contains xanthan gum or guar gum to help with texture.

Can I make this cake ahead of time?

Yes, the cake can be made ahead.

Store it in an airtight container at room temperature for up to 3 days.

For longer storage, refrigerate it for up to a week or freeze it for up to 3 months.

How do I prevent the blueberries from sinking to the bottom of the cake?

To help prevent blueberries from sinking, coat them lightly with a bit of flour before adding them to the batter.

This helps them stay suspended during baking.

What if I don’t have a springform pan?

If you don’t have a springform pan, you can use a regular 9-inch round cake pan.

Line it with parchment paper and grease it well to ensure easy removal of the cake.

Can I substitute the sour cream?

Yes, you can substitute sour cream with Greek yogurt or buttermilk.

Both options will provide similar moisture and tanginess.

How can I adjust the sweetness of the cake?

If you prefer a less sweet cake, reduce the amount of granulated sugar in the batter.

For a less sweet glaze, use less powdered sugar or add more lemon juice to balance the sweetness.

How should I store the lemon glaze?

If you have leftover glaze, store it in an airtight container in the refrigerator.

It can be re-thinned with a little lemon juice if it thickens up.

Before using, let it come to room temperature or gently reheat it.