Lemon Blueberry Ricotta Cake (Print Version)
# Ingredients:
→ Streusel
01 -
1/2 cup all-purpose flour
02 -
1/2 cup granulated sugar
03 -
3 tablespoons butter, melted and slightly cooled
→ Cake
04 -
1 cup granulated sugar
05 -
1 tablespoon lemon zest
06 -
1 1/2 cups all-purpose flour
07 -
2 teaspoons baking powder
08 -
1/2 teaspoon salt
09 -
1 1/2 cups whole milk ricotta cheese
10 -
3 large eggs, at room temperature
11 -
2 tablespoons fresh lemon juice
12 -
1 1/2 teaspoons pure vanilla extract
13 -
1/2 cup unsalted butter, melted and slightly cooled
14 -
1 3/4 cups blueberries, fresh or frozen
→ Lemon Glaze
15 -
1 cup confectioner’s sugar
16 -
2 to 3 tablespoons fresh lemon juice
# Instructions:
01 -
Preheat the oven to 350 degrees F.
02 -
In a medium bowl, combine the flour, sugar, and melted butter. Mix with a fork or your fingers until well combined. Set aside.
03 -
In a large bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant. Add the flour, baking powder, and salt. Whisk together and set aside.
04 -
In a medium bowl, whisk together the ricotta cheese, eggs, lemon juice, and vanilla. Gradually add in the melted butter, whisking until combined and smooth.
05 -
Add the ricotta mixture to the dry ingredients and stir with a spatula until just combined. Do not over-mix. Gently fold in the blueberries, being careful not to over-mix to avoid the batter turning purple.
06 -
Grease a 9-inch springform pan generously with nonstick cooking spray. Scrape the batter evenly into the pan and sprinkle evenly with the streusel.
07 -
Bake for 45 to 55 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove the pan from the oven and place on a cooling rack. Let the cake cool in the pan for 30 minutes, then carefully remove the sides of the springform pan.
08 -
In a medium bowl, whisk together the confectioner’s sugar and lemon juice. Start with 2 tablespoons of lemon juice, and add more if needed to reach the desired consistency.
09 -
Drizzle the lemon glaze over the cooled cake. Cut into slices and serve.
# Notes:
01 -
This cake can be served as breakfast, brunch, or dessert. Use fresh or frozen blueberries for convenience.