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Blueberry Ricotta Cake

A moist and flavorful cake combining the richness of ricotta with fresh blueberries, perfect for breakfast or as an afternoon snack.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Provides the structure and base for the cake.
  • 2 teaspoons baking powder Helps the cake rise for a fluffy texture.
  • 1 teaspoon salt Enhances the sweetness and balances flavors.
  • 1 cup granulated sugar Sweetens the cake and contributes to its moisture.
Wet Ingredients
  • 1/2 cup unsalted butter Adds richness and flavor, making the cake tender.
  • 2 large eggs Binds ingredients together, giving the cake stability.
  • 1 cup whole-milk ricotta Contributes a creamy texture and moisture.
  • 2 teaspoons vanilla extract Infuses the cake with warm, aromatic flavor.
  • 1 tablespoon lemon zest Brightens the flavor with a fresh, citrusy note.
Add-ins
  • 1 cup blueberries Bursting with flavor, they add sweetness and moisture.
  • 1 tablespoon coarse sugar Adds a delightful crunch to the top of the cake (optional).
Glaze
  • 1 cup confectioners’ sugar Creates a sweet glaze for finishing touches.
  • 1 tablespoon fresh lemon juice Enhances the glaze with a tangy sweetness.
  • a tiny pinch dash salt Balances the sweetness in the glaze.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and prepare your baking pan.
  2. Grease and line a 9×5-inch loaf pan with parchment paper, allowing some overhang.
  3. In a bowl, whisk together the flour, baking powder, and salt until evenly mixed.
Cooking
  1. Use an electric mixer on medium speed to beat the butter and granulated sugar until light and fluffy, about 2-3 minutes.
  2. Incorporate eggs one at a time, then mix in ricotta, vanilla, and lemon zest until smooth.
  3. With the mixer on low speed, gradually add the dry ingredient mixture and mix just until combined.
  4. Coat the blueberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.
  5. Pour the batter into the prepared pan and smooth the top. If desired, sprinkle with coarse sugar.
  6. Bake for 55-65 minutes, tenting loosely with foil if the top browns too quickly.
  7. Let the cake cool in the pan for 15 minutes, then carefully lift it onto a wire rack to cool completely.
Serving
  1. In a bowl, combine the confectioners’ sugar, 1 tablespoon of lemon juice, and a pinch of salt. Adjust the lemon juice for desired consistency.
  2. Drizzle the glaze over the cooled cake for a sweet finish before slicing and enjoying.

Notes

For the best results, use room temperature ingredients and avoid over-mixing the batter. This cake can be made gluten-free by substituting the flour with a gluten-free blend.