Blueberry Ricotta Cake

There’s something magical about baking, especially when it involves a delightful dessert like Blueberry Ricotta Cake. I remember the first time I made this cake for a family gathering. The sun was shining, the birds were chirping, and the sweet aroma of fresh blueberries filled my kitchen. As I mixed the ingredients—the creamy ricotta, sweet sugar, and plump blueberries—I couldn’t help but smile at the thought of my loved ones enjoying this treat. Each bite of this cake is a celebration of flavors and memories, making it a perfect addition to any summer gathering.

Essential Ingredients for Blueberry Ricotta Cake

The ingredients in this Blueberry Ricotta Cake work together to create a harmonious balance of flavors and textures. Each component contributes to the cake’s moistness, sweetness, and delightful fruitiness. Let’s dive into the essential ingredients that make this cake shine!

• 4 large eggs, room temperature: These are the building blocks of the cake, providing structure and richness.
• 2/3 cup granulated sugar: This sweetens the cake and helps create a beautiful golden crust.
• 8 Tbsp unsalted butter, melted (not hot): Adds moisture and flavor, making the cake rich.
• 15 oz ricotta cheese (about 2 cups): The star ingredient that gives the cake its creamy and rich texture.
• 1/4 cup sour cream: Enhances the cake’s moisture and adds a slight tanginess.
• 1 tsp vanilla extract: Brings depth to the flavor profile.
• 1 cup all-purpose flour: The base of the cake, providing structure.
• 1/2 tsp salt: Balances the sweetness and enhances flavor.
• 2 tsp baking powder: A leavening agent ensuring the cake rises perfectly.
• 1 Tbsp lemon zest, from 1 large lemon: Adds a refreshing citrus flavor that complements the blueberries.
• 8 oz blueberries (1 1/2 cups), rinsed and dried: Bursting with flavor, they add sweetness and moisture.
• 1 cup powdered sugar: Used for the glaze to add sweetness and create a beautiful finish.
• 2 Tbsp lemon juice, freshly squeezed: Enhances the glaze’s flavor with a tangy kick.

How to Assemble Blueberry Ricotta Cake

Making the Blueberry Ricotta Cake is a delightful experience that fills your kitchen with sweet aromas. Follow these steps to create a cake that will impress both family and friends.

1. Preheat your oven to 350˚F. Greasing a 9” springform pan and lining the bottom with parchment paper will ensure the cake releases easily after baking.
2. In a medium bowl, whisk together the flour, salt, and baking powder. This mixture is essential for the cake’s structure, so make sure it’s well combined.
3. In a large mixing bowl, beat the eggs and sugar on high speed for about 2 minutes until the mixture is frothy and light. You’ll notice it will start to look pale and airy.
4. Blend in the melted butter until smooth. The warmth of the butter should easily incorporate into the egg mixture without cooking them.
5. Add the ricotta cheese, sour cream, vanilla extract, and lemon zest to the egg mixture. Beat on medium speed for about 1 minute or until everything is well blended.
6. Now, gradually add the flour mixture, beating on low speed just until incorporated. Be careful not to overmix; you want a smooth batter with no lumps.
7. Pour the batter into the prepared pan, spreading it evenly. Sprinkle the blueberries generously over the top, ensuring they’re distributed well for even flavor.
8. Bake the cake in the center of the oven for 60 to 65 minutes. You’ll know it’s done when the edges are lightly browned, and the center has a slight jiggle. A toothpick inserted should come out clean.
9. Once baked, remove the cake from the oven and let it cool in the pan for about 20 minutes. This helps it set and makes it easier to transfer.
10. Gently slide the cake onto a platter and remove the parchment paper. In a small bowl, stir together the powdered sugar and lemon juice to create a glaze. Drizzle it over the warm cake just before serving.

Helpful Notes about Blueberry Ricotta Cake

Here are some helpful notes to ensure your Blueberry Ricotta Cake turns out perfect every time!

• Storage: Store any leftovers in an airtight container at room temperature for up to three days.
• Freezing: You can freeze this cake! Wrap individual slices in plastic wrap and place them in a freezer-safe container for up to three months.
• Pairing: This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for added richness.
• Serving suggestion: Serve with fresh fruit or a side of yogurt to balance sweetness.
• Variations: Try adding almond extract instead of vanilla for a unique twist.

Side Dish Ideas for Blueberry Ricotta Cake

When serving the Blueberry Ricotta Cake, consider these delightful pairings and serving suggestions:

• Fresh Berries: A side of mixed berries adds freshness and enhances the fruity flavor of the cake.
• Light Salads: Pair it with a simple green salad drizzled with a light vinaigrette for a refreshing contrast.
• Tea or Coffee: Serve with a warm cup of tea or coffee for a classic afternoon treat.
• Picnic Delight: This cake is perfect for picnics, easily transportable and satisfying for a sweet treat outdoors.
• Summer Barbecues: It makes a great dessert option for summer gatherings, providing a light and fruity end to the meal.

FAQ

Conclusion

The Blueberry Ricotta Cake is truly special with its rich flavor and creamy texture, combined with the freshness of blueberries and a touch of lemon. It’s a delightful dessert that brings joy to any gathering. I encourage you to try making this cake for your next event or cozy dinner at home. You won’t be disappointed!

Blueberry Ricotta Cake

Indulge in the rich and creamy Blueberry Ricotta Cake, bursting with fresh blueberries and topped with a delightful lemon glaze. This easy-to-make dessert is perfect for summer gatherings or as a comforting treat. Impress your friends and family tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 4 large Eggs room temperature
• 2/3 cup Granulated Sugar
• 8 Tbsp Unsalted Butter melted (not hot)
• 15 oz Ricotta Cheese (about 2 cups)
• 1/4 cup Sour Cream
• 1 tsp Vanilla Extract
• 1 cup All-Purpose Flour
• 1/2 tsp Salt
• 2 tsp Baking Powder
• 1 Tbsp Lemon Zest from 1 large lemon
• 8 oz Blueberries (1 1/2 cups), rinsed and dried
• 1 cup Powdered Sugar
• 2 Tbsp Lemon Juice freshly squeezed

Equipment

• Blender
• Frying pan
• Wooden Spoon
• Oven
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. Preheat oven to 350˚F. Grease a 9” springform pan and line the bottom with a ring of parchment.
2. Whisk together flour, salt, and baking powder and set aside.
3. In a large mixing bowl, beat together eggs and sugar on high speed for 2 minutes until frothy.
4. Blend in melted butter until smooth.
5. Add ricotta, sour cream, vanilla extract, and lemon zest and beat on medium speed for 1 minute or just until blended.
6. Add flour mixture and beat on low speed just until incorporated.
7. Pour batter into prepared pan and sprinkle blueberries evenly over the top.
8. Bake in the center of oven at 350˚F for 60-65 min or until edges are lightly browned and cake appears set.
9. Remove from oven and cool 20 minutes in the pan then transfer to a cake platter.
10. 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.

Notes

• Tip 1: Store any leftovers in an airtight container at room temperature for up to three days.
• Tip 2: You can freeze this cake! Wrap individual slices in plastic wrap and place them in a freezer-safe container for up to three months.
• Tip 3: This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for added richness.
• Tip 4: Serve with fresh fruit or a side of yogurt to balance sweetness.
• Tip 5: Try adding almond extract instead of vanilla for a unique twist.

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Meet Brooke Davis

I’m all about cozy, comforting food made with fresh, local ingredients. I develop most of our weeknight dinners and heartier main dishes. My specialty is taking a classic comfort food and giving it a bright, California twist. We all cook and test together, but I’m usually the one in charge of the main event and making sure every recipe is perfect.