blueberry lemon

Blueberry Ricotta cake is a light and slightly dense cake that&#039;s full of flavor. This is great served as dessert or with a hot cup of coffee for breakfast.

Blueberry Ricotta Cake

sugar

unsalted butter, softened ((one and a half sticks))

whole milk ricotta cheese ((drained if wet))

eggs

vanilla

lemon,

baking soda

salt

all purpose flour ((210 grams))

blueberries, divided ((about 10 ounces))

Preheat oven to 350 degrees. Grease a 9-inch springform pan with butter; set aside.

In a large mixing bowl, use a handheld mixer to beat together the sugar and butter until well combined. Add in the drained ricotta and blend until light and fluffy; about 4-5 minutes.

Mix in the eggs, one at a time, beating after each addition. Add in the vanilla, lemon zest and juice, and mix until combined. In the same bowl, mix in the baking soda and salt. Then, slowly mix in the flour until the mixture is just combined. Use a rubber spatula to scrape down the sides of the bowl and fully incorporate the ingredients.

Fold in 1 ½ cups of blueberries into the batter. Pour the batter into the prepared springform pan. Sprinkle on the remaining blueberries.

Bake for 55-65 minutes. You will know the cake is done when the sides pull away from the edges of the pan and the top is golden brown. Always test for doneness using a toothpick inserted in the middle of cake; the toothpick will come out clean when the cake is ready to be taken out of the oven.

Let the cake cool in the pan for 15 minutes before removing the collar of the pan. To remove the base, use a butter knife to loosen the bottom then slide the cake off using a spatula (or you can serve it on the base). Once the cake is cool, dust the top with powdered sugar before serving.

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Blueberry Ricotta Cake is a delicious light and lemony Italian cake recipe that's made with ricotta cheese and fresh blueberries. This simple cake is perfect for dessert or brunch, and is great for any occasion!

These delicious, little, moist Mini Blueberry Lemon Bundt Cakes are perfect for spring desserts and so good you&#039;ll make them again and again.

Mini Blueberry Lemon Bundt Cakes

flour

Tbsp. butter, softened (You can microwave it

milk

sour cream

lemon juice

lemon

baking powder

vanilla extract

Tbsp. of flour (for the blueberries)

olive oil

Preheat oven to 350 degrees

In a bowl, whisk together flour, salt and baking powder.  Set aside.

In a separate bowl, combine milk, sour cream, lemon juice and lemon zest. Whisk and set aside.

In a stand mixer, combine butter and sugar and blend until fluffy.

Add in the eggs and vanilla to the stand mixer and blend until completely combined.

Add 1/3 of the milk and sour cream mix to the blender and combine completely.

Add in 1/2 of the flour mix to the blender and blend until completely combined.

Add in half of the remaining milk and sour cream mix and blend until completely combined.

Add in the remaining flour mix and blend until combined completely.

Add in the rest of milk and sour cream mix and combine completely.

Mix the blueberries with the 2 Tbsp. of flour and roll them to cover.

Remove the bowl from the stand and fold in the blueberries.

Spray bundt pan down with your spray olive oil. Make sure to get all the cracks for the shape of your pan.

Add the batter, filling the bundt cake molds about 2/3 or 3/4 of the way.

Mix glaze ingredients while the bundt cakes are cooking. Whisk together and set aside.

Bake for 19 minutes. Check with a toothpick. If the tooth pick comes out mostly clean, they&#039;re done. This batter will be more moist than a typical cake batter so it might be a little tacky looking, but that&#039;s ok.

You can let cool for about 10 minutes and then flip the pan over to remove the bundt cakes. As long as you sprayed everything well with olive oil, they should come out with no issue.

Once cooled, drizzle on glaze and serve!

Lemon, blueberries and Greek yogurt give this cake brightness, tang and richness that’s unmatched. Use fresh or frozen blueberries so you don’t have to wait until peak season to enjoy this treat.

Lemon Blueberry Yogurt Loaf

blueberries (fresh or frozen (if frozen, do not thaw))

all-purpose flour (divided)

lemon zest (divided, (from about 2 medium lemons))

unsalted butter (room temperature)

eggs (room temperature)

cake flour

plain full-fat Greek yogurt

sugar (sifted to remove clumps)

lemon juice (from about 1 medium lemon)

Preheat the oven to 350ºF. Spray a 9×5 inch loaf pan with nonstick spray then line with parchment paper, allowing some parchment overhang. Set aside.

In a medium bowl, add the blueberries and one tablespoon all-purpose flour, stir gently to coat the blueberries and set aside.

In a separate bowl, place the granulated sugar and with your fingers, rub in 1 teaspoon of lemon zest to release the oils.

In the bowl of a mixer, add the butter and lemon sugar, beating on medium speed until light and fluffy, scraping down the sides as needed.

Add eggs one at a time, allowing each to incorporate fully before adding the next. Once all are incorporated, beat on medium speed for 1 minute until light in color.

Mix in vanilla and lemon juice.

With the mixer off, add in 1 cup all-purpose flour, cake flour, baking powder, baking soda, and salt.

Turn mixer on low and mix slowly while adding the Greek yogurt, a little at a time, until fully incorporated. Do not over mix.

With a wooden spoon or spatula, gently fold in the blueberry mixture and remaining 2 teaspoons lemon zest with as few turns as possible.

Spread batter into prepared pan and bake for 30 minutes then cover loosely with foil to prevent the top from over browning and bake for another 30 minutes or until a toothpick inserted into the center comes out clean.

Allow to cool in the pan for 10 minutes, then gently lift out of the pan using the parchment overhang and allow to cool on a wire rack until completely cool.

Make the lemon glaze by whisking together the powdered sugar and lemon juice.

Pour over the cooled cake, slice and serve

I used AP flour throughout.  Did not use the 1/2 cup cake flour since Greek yogurt will produce a tender crust and there are two leaveners in the recipe already .  Added juice of two lemons and it gave the batter just the right amount of tartness.  Definitely takes more than 30 minutes to bake if using a 9x5 pan.

Easy and straightforward recipe.  Light, fresh, &amp; moist.  Not overly sweet.  Got rave reviews &amp; 2 requests for the recipe.  Success all around!

Thank you for the recipe! The loaf turned out light and moist, and the taste was refreshing. The tip to cover the loaf with foil (I used parchment) halfway through is spot on as it did brown quite a bit for the remaining half. For someone who prefers less sweet cakes, I did cut down the sugar slightly, but I think the recipe's recommendation is appropriate. I also think a bit more blueberries would've been ok too. I'd make it again. Thanks!

Hey... May I substitute the blueberries with cheries?

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Lemon and blueberry is such a great flavor combo. The brightness of the lemon, the burst of fruitiness from the blueberries, and the slight tang of the Greek yogurt make this loaf cake perfectly balanced. Pour on a thick layer of that lemon glaze and you’ll be singing this cake’s praises!

Lemon Blueberry Yogurt Loaf Cake

This is absolutely the best lemon blueberry cake recipe! It&#39;s extremely moist, full of fresh blueberries, filled with homemade blueberry jam and frosted with blueberry lemon cream cheese frosting.

Blueberry Lemon Cake

oz (510 g) fresh blueberries

(150 g) granulated white sugar

tbsp (15 ml) fresh lemon juice

(281 g) all-purpose flour, spooned and leveled

tsp baking powder

tsp baking soda

tsp salt

tbsp (140 g) unsalted butter, softened

(300 g) granulated white sugar

eggs,

tbsp (8 g) lemon zest

(240 ml) buttermilk,

oz (255 g) fresh blueberries

tbsp (8 g) all-purpose flour (for tossing the blueberries with)

(168 g) unsalted butter, softened

oz (113 g) cream cheese, softened

(80 g) blueberry jam

(455 g) powdered sugar

tbsp (4 g) lemon zest

Add the blueberries to a blender and blend until pureed.

Add the blueberry puree, sugar and fresh lemon juice to a large pot.

Simmer the mixture over medium low heat until thick, about 35-45 minutes. Stir occasionally.

Once thick, remove the jam from the heat and allow it to completely cool.

For the Blueberry Jam

Preheat oven to 350 degrees F (175 degrees C). Grease 3 6&quot; cake pans OR 2 8&quot; and line the bottoms with parchment paper rounds. Set aside.

In a medium bowl, whisk together the all purpose flour, baking powder, baking soda and salt. Then set aside the dry ingredients.

In a large mixing bowl, cream together the butter and granulated white sugar with an electric hand mixer on high speed until fluffy, about 3-4 minutes. (If using a stand mixer, use the paddle attachment.)

Then add in the eggs and lemon zest and mix medium-high speed until smooth, pale in color and slightly fluffy, about 2-3 minutes. Scrape the sides of the bowl with a rubber spatula as needed.

Alternate adding the flour mixture and the buttermilk to the butter mixture a little at a time, until each has been added completely. Mix on low then medium speed just until the batter is combined and smooth, scraping the sides of the bowl as necessary.

Add the blueberries to a small bowl and sprinkle a tablespoon of flour over them. Stir to coat the blueberries. This will help the berries not to sink too much to the bottom of the pan.

Gently fold the blueberries into the batter with a rubber spatula.

Evenly distribute the cake batter among the prepared cake pans. If using 3 6&quot; pans, bake the cakes for 33-36 minutes, and if using 2 8&quot; pans, bake for 28-32 minutes, or until a toothpick comes out clean from the centers. Let the cakes cool in the pans for 5 minutes, then transfer to a wire rack to completely cool.

For the Cake

Add the butter to a large bowl and whip on high speed with an electric mixer until pale in color and fluffy, about 5-10 minutes. (If using a stand mixer, use the whisk attachment.)

Then add in the cream cheese and mix on medium-high speed until thoroughly combined, 1-2 minutes.

Add in the blueberry jam and mix on medium speed until combined.

Sift in the powdered sugar, a little at a time, and mix on low then medium-low speed until all is combined together.

Lastly add in the lemon zest and mix on high speed until the frosting is light and fluffy, 1-2 more minutes.

For the Frosting

Filling the Cake Place a dollop of blueberry lemon cream cheese frosting in the center of your cake turntable. Place the first cake layer over it. Then add a thin layer of frosting on top of the cake layer and even it out with your offset spatula, turning the cake table as you go. Add some of the frosting to a piping bag and cut off the tip so you have a half inch opening. Pipe a “border” layer of frosting just on the edges of the cake layer. Make sure the border of frosting is about ½ inch thick and 1 inch high. Then add about ¼ cup of blueberry jam onto the cake layer. Place the next cake layer over top and repeat the step.

Creating a Crumb Coat: Then place the final layer over the top and place small dollops of frosting on the outsides and top of the cake. Even out the frosting as much as possible with your offset spatula. Then with your cake scraper, scrape the icing across the cake, turning the cake turntable as you go to make this as easy as possible. This layer of frosting ensures the cake&#39;s final layer will be free of crumbs. Chill the cake in the fridge for 30 minutes.

Final Layer of Frosting: Once the cake has chilled in the fridge, remove it and apply the final coating of frosting. You may need to rewhip the frosting at this point. Apply generous dollops of frosting on the sides and top of the cake and smooth them out with your offset spatula. Then with your cake scraper even out the frosting, turning the cake turntable as you go, to give you an even coating of frosting. (You may have to do this step twice to make sure the frosting is on thick enough. Chill the cake for 20-30 minutes in-between coats.)

Decorating the Cake: Top the cake with blueberries and lemon slices, then, serve the cake!

Assembling the Cake

Even though the cake taste really good, i made 1.5 times the recipe and baked the cake in a 10 inch pan (3 tiers) and the cake didn’t rise as it should… all my ingredients were fresh and i don’t know what happened… i was going for a very tall 3 tiers cake like the one on your pictures, but had no luck…

Maybe will take several tips form the recipe but definitely won’t be making it again…

Not a well written recipe in my opinion. Your web site crashes on me constantly so I could only manage to get it printed but couldn’t read your notes. Cake turned out looking awful but tasting delicious. A disappointment for me. Your photo shows multi layered cake but instructions say 2 layers. My jam did not reduce as much as it should have. Tell much how much I am supposed to have at the end of reduction. I made a stupid mistake because I was rushing- I used store bought jam for the frosting because it wasn’t spelled out for me that I was using the jam I just made. (I was making a berry chantilly cake at the same time that I was making your recipe.)

So I made this on a whim for my son's birthday early this year. My husband asked me to make it for two of my girls' birthdays this weekend. He gushed about how it is the best cake he's ever had. I remember loving it, and I don't like cake very much. My kids all gushed about it in the car. I'm thankful I bookmarked your site on my browser bar. I have made at least three of your recipes and each one has been amazing. Thank you! Now on to baking.

So so good! Made this for a birthday and everyone LOVED it. Will be making this again sometime. Turned out exactly as expected. 3 pints of blueberries was plenty with some leftovers for decorating and snacking and 2 lemons got me exactly how much zest was needed. 
Comments from others include: Love the jam, love the blueberries in the cake, love how the frosting isn't overly sweet, great texture, very moist, perfect balance of acidity from the lemon levels, just a great cake. 
Only difference between mine and the recipe was baking time for 8" rounds was more like 35 min, but of course ovens will vary.
I had success making all the ingredients a day in advance, wrapping the cake unfrosted with plastic wrap once just cooled (to not dry out), and decorating after work the next day (rewhip up the frosting to soften it back up a bit)

I made this for my boyfriend since he loves blueberries and I must say this will make anyone go crazy for a blueberry cake. Blueberry and lemon is now one of my favorite flavor combinations. I suggest following all steps for the cake, jam, and frosting. Absolutely delicious

Top 4 blueberry lemon recipes from across the web

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Blueberry Ricotta Cake

Mini Blueberry Lemon Bundt Cakes

Lemon Blueberry Yogurt Loaf

Blueberry Lemon Cake

Top 4 blueberry lemon recipes from across the web

The most viewed blueberry lemon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blueberry Ricotta Cake

Mini Blueberry Lemon Bundt Cakes

Lemon Blueberry Yogurt Loaf

Blueberry Lemon Cake

The most viewed blueberry lemon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine