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

Top 3 blueberry lemon recipes from across the web

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Blueberry Ricotta Cake

Mini Blueberry Lemon Bundt Cakes

Lemon Blueberry Yogurt Loaf

Top 3 blueberry lemon recipes from across the web

The most viewed blueberry lemon recipes by Recipe Cart users, saved from over 6,000 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

The most viewed blueberry lemon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine