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.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1651698885/p75xis9fczcannqh9d0v.mp4

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!

Lemon blueberry ricotta cake is an easy and tasty dessert that includes ricotta cheese, fresh lemon zest and juice, blueberries, and vanilla.

Lemon Blueberry Ricotta Cake

(120 grams) all-purpose flour

eggs (room temperature)

(150 grams) granulated sugar

(113 grams) butter (melted and cooled)

lemon

(460 grams) whole milk ricotta cheese (see notes below)

Fiori di Sicilia (optional)

(200 grams) fresh blueberries

Preheat the oven to 350f and prepare a 9&quot; springform pan by greasing the sides and lining the bottom with parchment paper.

In a medium-sized bowl, combine the flour, salt, and baking powder.

In a large bowl, whisk together the eggs and sugar until light and frothy.

Add the melted butter and mix until incorporated, then add the lemon zest, lemon juice, vanilla extract, Fiori di Sicilia, and ricotta and whisk until combined.

Slowly add the dry ingredients and mix just until combined.

Place the springform pan on a baking sheet and pour the batter into the prepared springform pan and smooth using a spatula.

Toss the blueberries with the powdered sugar, then sprinkle the blueberries on top of the batter.

Bake for 55-60 minutes until the cake is golden brown and a toothpick inserted in the center comes out clean.

Allow the cake to cool for 10-20 minutes before removing the springform.  Dust with powdered sugar before serving and enjoy!

It took me almost an hour and a half to bake where golden brown on the top, but I can’t wait to taste it later today

I’ve made this recipe two times and it’s an awesome cake. Very easy recipe and the flavor is perfect. Mild lemon flavor and so very moist that it has become our favorite cake. Can’t wait to try some of your other cake recipes. Thank you so much for sharing your Lemon Blueberry Ricotta Cake recipe.

I made this cake for an Independence Day get-together and everyone liked it. I’m making a second one to use up the leftover ricotta and blueberries, and I’ll share it with my neighbors. It was easier to make than a regular cheesecake and the result is impressive enough to take to parties and other gatherings. Thanks for the recipe!

Wow! Amazing flavour. So easy to put together and cook. Lovely texture and not too sweet. Impressed my guests. Will make again. Oh, do buy the orange blossom water.

I made this over the weekend and it was delicious. Like a cheesecake, but so much healthier. My husband loved it and said this is a keeper. It was very easy to make and  it wasn't too sweet 
. My kind of cake.

Top 3 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 Engine

Top Tags

Blueberry Ricotta Cake

Blueberry Ricotta Cake

Lemon Blueberry Ricotta Cake

Top 3 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

Top Tags

Blueberry Ricotta Cake

Blueberry Ricotta Cake

Lemon 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