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–+ servings

The Best Lemon Blueberry Ricotta Cake

Sweet, fluffy and zesty! Breakfast or dessert- you decide!
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Print Recipe Pin Recipe Shop Ingredients
Prep Time 15 minutes
Cook Time 45 minutes
rest Time 10 minutes
Total Time 1 hour 10 minutes
Servings 6 servings

Ingredients
  

  • ½ cup Butter At room temperature
  • 1 cup Sugar
  • 2 cups Floor Measured Correctly
  • 1 tbs Baking powder
  • ½ Lemon Juiced and zested
  • 1 tsp Vanilla bean Paste/extract
  • 3 Eggs
  • ½ cup Blueberries
  • ½ cup Ricotta
  • 1 tbs Cornstarch To coat blueberries
  • 1 tbs Olive Oil To brush on the parchment paper

Instructions
 

  • Wash blueberries, mix with cornstarch and set aside
  • Beat butter with sugar, vanilla, lemon juice, lemon zest, eggs and ricotta until well combined
  • Sieve the flour and baking powder
  • Mix in gently 1 cup of the blueberries as you reserve 1/2 cup for the top
  • Brush olive on the parchment paper and pour mixture over a 9 inch cake pan
  • Top with remaining blueberries
  • Bake at 350 F for about 45 mins until a toothpick comes out dry
  • Cool off for 10 mins, sprinkle powdered sugar and enjoy 😊

Notes

To measure flour correctly- fluff, scoop and level. If measured correctly, a cup of flour should weigh about 4 oz (~120 grams).
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