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At the heart of this cake is ricotta cheese, which plays a pivotal role in defining its texture and flavor. Ricotta is a fresh cheese made from the whey of cow, goat, or sheep milk, and it is known for its creamy, slightly grainy texture. When incorporated into the cake batter, ricotta adds exceptional moisture and richness, resulting in a tender crumb that is unlike any other cake. Moreover, ricotta is lower in fat than many other cheeses, making it a healthier choice for baking.

Blueberry Lemon Ricotta Cake – Moist & Flavorful!

Discover the delightful Blueberry Lemon Ricotta Cake, a perfect dessert that combines the creamy richness of ricotta cheese with the bright flavors of lemon and fresh blueberries. This moist and tender cake offers a unique texture and a delicious balance between sweet and tart. Ideal for any occasion, this cake not only satisfies your sweet cravings but also carries nutritional benefits from its wholesome ingredients. Learn how to create this stunning treat and impress your family and friends with every bite!
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Ingredients
  

1 ½ cups ricotta cheese

1 cup granulated sugar

3 large eggs

Zest of 1 lemon (about 1 tablespoon)

¼ cup fresh lemon juice

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 cup fresh blueberries (or frozen, if not in season)

2 tablespoons powdered sugar (for dusting)

Optional: 1 teaspoon almond extract for added flavor

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy release.

    Mix Wet Ingredients: In a large mixing bowl, combine the ricotta cheese and granulated sugar. Beat with an electric mixer on medium speed until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, fresh lemon juice, and vanilla extract (and almond extract if using) until fully incorporated.

      Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt until well combined.

        Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to over-mix; a few lumps are okay.

          Fold in Blueberries: Gently fold in the blueberries, taking care not to break them too much to avoid discoloring the batter.

            Pour and Bake: Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 40-50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

              Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.

                Serve and Dust: Once cooled, dust the top of the cake with powdered sugar for a beautiful finish. Slice and serve, optionally with a dollop of whipped cream or a side of fresh berries.

                  Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

                    Prep Time, Total Time, Servings: 20 minutes | 1 hour | Serves 8-10