blueberry ricotta cake

This lovely blueberry ricotta cake is covered in a lavender glaze and the perfect recipe for blueberry season! It's rich and light and super flavorful.

Blueberry Ricotta Cake

all-purpose flour

baking powder

salt

unsalted butter, (softened)

sugar

eggs

ricotta cheese

lemon juice

vanilla extract

blueberries

powdered sugar

lavender extract

heavy cream

milk

light pink or purple food coloring

lavender flowers

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.

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.

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

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

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.

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!

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

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

lavender glaze

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.

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

whole milk ricotta cheese ((drained if wet))

vanilla

lemon,

baking soda

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!

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Blueberry Ricotta Cake

Blueberry Ricotta Cake

Top 2 blueberry ricotta cake recipes from across the web

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

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Blueberry Ricotta Cake

Blueberry Ricotta Cake

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