Blueberry Ricotta Cake is a deliciously light and lemony Italian cake recipe that’s made with ricotta cheese and blueberry cream cheese coffee cake pinterest blueberries. This simple cake is perfect for dessert or brunch, and is great for any occasion! Blueberry Ricotta Cake is a delicious light and lemony Italian cake recipe that’s made with ricotta cheese and fresh blueberries.
If you’ve never had a ricotta cake before, you are in for a treat. The ricotta makes the cake super moist and fluffy, with a slightly dense finish. If you love ricotta cakes, be sure to try this fan-favorite Almond Ricotta Cake. Why this Blueberry Ricotta Cake is the BEST! One bite and you’ll agree that this cake is truly something special. It’s both light and slightly dense, with a subtly sweet and smooth finish. This recipe has been tested and perfected!
I have made it so many times and it’s a cake I get asked to make again and again. It’s a great recipe to have on hand for the holidays, or whenever you are craving a sweet treat. You’re also going to love the flavor combo you get from the blueberries and lemon. The tart sweetness from the lemon juice and zest pairs perfectly with the sweet blueberries. Blueberry Ricotta Cake is a simple recipe to put together too!
Just be sure to follow the instructions of beating the ricotta for at least 4-5 minutes, and you’ll get the perfect cake crumb every time. Overhead photo of ingredients needed to make the recipe including butter, flour, salt, vanilla, eggs, and lemon. Ricotta: Given a choice, always use full-fat ricotta cheese for baking. Be sure to drain the ricotta if it is wet, however, most store-bought ricotta cheese will not need to be drained. Lemon: Since you are using the zest of the lemon for this recipe, try to use an organic lemon if you can find it. Blueberries: The blueberry is the star of this recipe, so use the best fresh blueberries you can find!
Be sure to defrost them first then pat dry any moisture before adding to the batter. Read on to see how to make this deliciously simple Italian cake recipe! It’s simple to do and full of flavor. First, preheat the oven to 350 degrees. Grease a 9-inch springform pan with butter and set aside. Step 2: Add in the eggs, one at a time, mixing after each addition.
Then add in the vanilla, lemon zest and juice. Add in the baking soda, salt, and flour and mix until just combined. Step 3: Fold in about three fourths of the blueberries. Use a rubber spatula to mix them in and scrape the walls of the bowl. Step 4: Pour the batter into the prepared baking pan and top with the remaining blueberries. Bake in the center rack of the oven for 55-65 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
Finishing the Cake Once the cake is cooked through, let it sit in the pan on a cooling rack for at least 15 minutes. Use a butter knife to loosen the edges of the cake and then remove the collar from the pan. Cake cooling on wire baking rack with a checkered napkin behind it. You can finish this cake with fresh blueberries and sprinkle of powdered sugar over top. The cake would also be delicious with a simple powdered sugar icing or some whipped cream. Recipe Tips Once you’ve mastered this cake, you’ll want to make it all the time. Here are my tips and tricks to getting the perfect Blueberry Ricotta Cake every time.