Blueberry Ricotta cake is a light and slightly dense cake that's full of flavor. This is great served as dessert or with a hot cup of coffee for breakfast.
¾cupunsalted butter, softened(one and a half sticks)
15ounceswhole milk ricotta cheese(drained if wet)
3largeeggs
1 teaspoonvanilla
1lemon, zested and juiced
½teaspoonbaking soda
½teaspoon salt
1 ½cupsall purpose flour(210 grams)
2cupsfresh blueberries, divided (about 10 ounces)
1tablespoonpowdered sugar
Instructions
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.
Video
Notes
If you don't have a springform pan, you can bake this in a large cake pan, bundt pan, or 9 x 13 baking pan, just be sure to adjust the cooking time and test for doneness using a toothpick.
Most store-bought ricotta cheese does not need to be drained before using. You can just pour off any liquid that is on top. However, if you happen to have a wet ricotta cheese, strain it in a fine mesh sieve or cheesecloth before adding.
You must use a hand mixer to whip up the ricotta cheese along with the butter and sugar for 4-5 minutes. Don't skip this step or you will end up with a denser cake.
Fresh blueberries work best in this recipe. If you only have frozen, be sure to defrost and then use a paper towel to dry the berries and soak up any moisture.
If notice the cake starting to brown in the oven before it is done, cover it lightly with foil so it can continue baking without browning.
Store in an airtight container in the refrigerator for up to 10 days.