Sweet, fluffy and zesty! Breakfast or dessert- you decide!
The Best Lemon Blueberry Ricotta Cake
Sweet, fluffy and zesty! Breakfast or dessert- you decide!
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).
Tried this recipe?Let us know how it was!
