Dessertsnatashaskitchen5.0
Blueberry Ricotta Cake
This easy Blueberry Ricotta Cake is perfect served as a breakfast or coffee cake. Ricotta cake is a delicately sweet and elegant dessert with a clafoutis-like texture.
👥 8 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 15 min🔥 Cook: 1h👤 Natasha of NatashasKitchen.com📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●whisk
- ●oven
- ●bowl
- ●mixing bowl
- ●measuring cup
📝 Preparation Steps
1
How to Make Ricotta Cake:
2
Preheat oven to 350˚F. Grease a 9” springform pan and line the bottom with a ring of parchment. Whisk together flour, salt and baking powder and set aside.
baking powder2 tsp
3
In a large mixing bowl, beat together eggs and sugar on high speed for ⏱️ 2 minutes until frothy.
large eggs (room temperature)4
4
Blend in melted butter until smooth. Add 15 oz ricotta, 1/4 cup sour cream, 1 tsp vanilla extract and 1 Tbsp lemon zest and beat on medium speed for ⏱️ 1 minute or just until blended.
cup sour cream1/4vanilla extract1 tsplemon zest (from 1 large lemon)1 Tbsp
5
Add flour mixture and beat on low speed just until incorporated. Pour batter into prepared pan and sprinkle 1 1/2 cups blueberries evenly over the top.
blueberries ((1 1/2 cups) rinsed and dried)8 oz
6
Bake in the center of oven at 350˚F for ⏱️ 60-65 min or until edges are lightly browned and cake appears set. It will still have a slight jiggle in the center. Remove from oven and cool ⏱️ 20 minutes in the pan then transfer to a cake platter. Once cake is on the cake platter, you should be able to easily slide out the parchment from under the cake.
7
How to Make Lemon Glaze:
8
In a small bowl or measuring cup, stir together powdered sugar and lemon juice, adding more juice or powdered sugar to thin or thicken the glaze to desired consistency. Drizzle over warm cake and serve.
powdered sugar1 cuplemon juice (freshly squeezed)2 Tbsp
Nutrition Facts
calories
439 kcal
fat Content
22 g
serving Size
1 serving
fiber Content
1 g
sugar Content
34 g
sodium Content
230 mg
protein Content
10 g
cholesterol Content
143 mg
carbohydrate Content
50 g
saturated Fat Content
13 g
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