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If you’re searching for a cake that’s not only delicious but also visually stunning, look no further than the delightful blueberry lemon ricotta cake. This recipe combines the sweet-tart flavor of fresh blueberries with the zesty brightness of lemon, all enveloped in a moist and creamy texture thanks to the use of ricotta cheese. It’s a cake that offers a balance of flavors and textures that truly elevates any occasion, whether it be a casual brunch, an elegant gathering, or simply a sweet treat to enjoy at home.

Blueberry Lemon Ricotta Cake – Moist & Flavorful!

Indulge in the delightful combination of flavors with this Blueberry Lemon Ricotta Cake. Perfect for any occasion, this recipe features juicy blueberries paired with zesty lemon, enveloped in a moist and creamy ricotta base. Enjoy a slice during brunch or as a sweet treat at home. Not only is it a feast for the eyes, but it's also a healthier option, packed with antioxidants and protein. Experience the joy of baking and savor this stunning cake!
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Ingredients
  

1 cup ricotta cheese

1 cup granulated sugar

3 large eggs

Zest of 1 large lemon

1/4 cup fresh lemon juice (about 2 lemons)

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups fresh blueberries (plus extra for topping)

Powdered sugar for dusting (optional)

2 tablespoons unsalted butter (for greasing the pan)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with the unsalted butter, then line the bottom with parchment paper for easy removal.

    Mix Ricotta and Sugar: In a large mixing bowl, combine the ricotta cheese and granulated sugar. Use a handheld mixer or whisk to blend until well combined and creamy.

      Add Eggs: Beat in the eggs, one at a time, making sure to mix thoroughly after each addition. The mixture should be fluffy and smooth.

        Incorporate Flavorings: Add the lemon zest, lemon juice, and vanilla extract to the mixture. Stir well until the ingredients are fully incorporated.

          Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.

            Fold in Blueberries: Gently fold in the fresh blueberries, reserving a handful for topping. The batter may be thick; that’s normal.

              Pour and Smooth: Pour the batter into the prepared springform pan and smooth the top with a spatula. Scatter the reserved blueberries on top.

                Bake the Cake: Place the pan in the oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden.

                  Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Carefully run a knife around the edges to loosen it, then remove the sides of the springform pan. Allow it to cool completely on a wire rack.

                    Serve: Once cooled, dust the top with powdered sugar if desired. Slice and serve this deliciously moist Blueberry Lemon Ricotta Cake either at room temperature or slightly chilled.

                      Prep Time, Total Time, Servings: 15 minutes | 1 hour 10 minutes | 8 servings