Blueberry Lemon Ricotta Cake Recipe

Name: Blueberry Lemon Ricotta Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BLUEBERRY LEMON RICOTTA CAKE:; 2 cups All-purpose Flour, Plus Additional For Pan; 1-1/4 teaspoon Baking Soda; 1/2 teaspoons Salt; 1/2 teaspoons Cinnamon; 1 cup Ricotta Cheese; 1 whole Meyer Or Regular Lemon, Zest And Juice; 1 teaspoon Blueberry Balsamic Vinegar; 2 sticks Butter, Softened To Room Temperature, Plus Additional For Greasing The Pan; 1-3/4 cup Sugar; 2 whole Eggs; 1 cup Fresh Blueberries, Plus Additional For Plating; FOR THE LEMONY GLAZE:; 1-1/2 cup Powdered Sugar; 1 whole Meyer Or Regular Lemon, Zested; 1-1/2 whole Meyer Or Regular Lemons, Juiced (using The One That Was Zested); 1/2 teaspoons Blueberry Balsamic Vinegar

Servings: persons

FOR THE BLUEBERRY LEMON RICOTTA CAKE:
2 cups All-purpose Flour, Plus Additional For Pan
1-1/4 teaspoon Baking Soda
1/2 teaspoons Salt
1/2 teaspoons Cinnamon
1 cup Ricotta Cheese
1 whole Meyer Or Regular Lemon, Zest And Juice
1 teaspoon Blueberry Balsamic Vinegar
2 sticks Butter, Softened To Room Temperature, Plus Additional For Greasing The Pan
1-3/4 cup Sugar
2 whole Eggs
1 cup Fresh Blueberries, Plus Additional For Plating
FOR THE LEMONY GLAZE:
1-1/2 cup Powdered Sugar
1 whole Meyer Or Regular Lemon, Zested
1-1/2 whole Meyer Or Regular Lemons, Juiced (using The One That Was Zested)
1/2 teaspoons Blueberry Balsamic Vinegar

1
Preheat oven to 350u00b0F. Liberally butter a bundt pan and sprinkle it with flour.
2
In a bowl, whisk together flour, baking soda, salt and cinnamon for the dry ingredients. In another bowl, stir together ricotta cheese, lemon zest, lemon juice and blueberry balsamic for the wet ingredients.
3
Get out a stand mixer fitted with paddle attachment. Thoroughly cream butter and sugar together in stand mixer bowl until fluffy and light. Add eggs. Turn speed to low and slowly add 1/3 of dry ingredients, followed by 1/2 of wet ingredients. Repeat with next 1/3 of dry ingredients and remainder of wet ingredients. Finish with last of dry ingredients until a soft cake batter forms. Switch to a rubber spatula and gently fold in fresh blueberries.
4
Transfer cake batter into prepared bundt pan and smooth it out with the rubber spatula. Bake cake for 45-50 minutes, until a toothpick inserted into center comes out clean. Allow cake to cool for at least 20-30 minutes, then carefully turn it out onto a cake plate to finish cooling.
5
While cake cools, make the easy glaze. Simply stir powdered sugar, lemon zest, lemon juice and blueberry balsamic together thoroughly in a bowl until it is a thick, lovely glaze. While cake is still warm, drizzle glaze all over cake and let it coat it. Then serve with some extra fresh blueberries on the plate and enjoy!

1038

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE BLUEBERRY LEMON RICOTTA CAKE:, 2 cups All-purpose Flour, Plus Additional For Pan, 1-1/4 teaspoon Baking Soda, 1/2 teaspoons Salt, and more.

Yes, Blueberry Lemon Ricotta Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Lemon Ricotta Cake

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