Description
A soft, moist blueberry ricotta cake filled with fresh berries, lemon zest, and creamy ricotta, finished with a light lemon glaze. Perfect for brunch, dessert, or an afternoon treat.
Ingredients
For the Cake
- 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
- 8 oz blueberries (1 1/2 cups), rinsed and dried
For the Lemon Glaze
- 1 cup powdered sugar
- 2 Tbsp fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan or line with parchment.
- Whisk eggs and sugar until smooth, then add melted butter, ricotta, sour cream, and vanilla.
- In another bowl, whisk flour, salt, baking powder, and lemon zest.
- Fold dry ingredients into the ricotta mixture until just combined.
- Gently fold in blueberries.
- Pour batter into the prepared pan and smooth the top.
- Bake 50–60 minutes, or until a toothpick comes out clean.
- Cool 20 minutes before removing from the pan.
- Mix powdered sugar and lemon juice for the glaze; drizzle over cooled cake.
Notes
- Toss blueberries with 1 tsp flour to help keep them from sinking.
- Use whole-milk ricotta for best texture.
- Tent with foil if the top browns too quickly.
- Cake tastes even better the next day as flavors meld.
- Prep Time: 15 minutes
- Cook Time: 50 minutes