Blueberry Ricotta Cake

Step 1

Preheat the oven to 350 degrees Spray a 9x5 inch loaf pan with nonstick spray. In a bowl, whisk together the flour, baking powder and salt.

Step 2

In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs 1 at a time. Beat in the ricotta cheese, lemon juice and vanilla extract until combined.

Step 3

With the mixer on low speed, beat in the dry ingredients until they are just combined. Do not overmix!

Step 4

Toss the blueberries with the 1 tablespoon of flour. Add the blueberries to the batter and use a spatula to fold them in.

Step 5

Spread the batter in the loaf pan. Bake the cake for 55 to 60 minutes, or until a tested inserted in the center comes out clean. Remove the cake from the oven and let it cool for 20 to 30 minutes before inverting it onto a dish, cooling rack or parchment paper. Let it cool completely before glazing.

Step 6

To make the lavender glaze, whisk all ingredients together until smooth. If it seems to thick, add in more milk 1 teaspoon at a time. If desired, you can add a drop of food coloring to make it pinkish-purple!

Step 7

Once the glaze is smooth, drizzle it over the cake. Let it sit until it firms up before slicing.

Step 8

Optional: sprinkle a teaspoon of culinary lavender over top of the glaze.