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If you’re looking for a dessert that is sure to impress, then I have just the recipe! This Lemon Blueberry Ricotta Cake is an absolute stunner, but it’s secretly super easy to whip up. With juicy pops of fresh berries and an almost cheesecake-like texture, it’s the perfect choice for a summer dinner party, birthday celebration, or even a sweet breakfast treat. You can’t go wrong!
When you take a look at the ingredient list, it’s easy to see where the cheesecake comparison would come in. The batter has a hefty 16 ounces of ricotta cheese and ⅓ cup sour cream. Yet, the final cake maintains a surprisingly light texture thanks to the four eggs. Make sure you take the time to really whip the eggs and sugar until they’re lighter in color for the best results.
The lemon zest in the batter is what really puts the flavor over the edge. What’s better than zesty citrus and sweet blueberries? Yum! Whether you’re hosting a brunch, celebrating a loved one, or simply craving a little something sweet, this Lemon Blueberry Ricotta Cake is just the thing!
Lemon Blueberry Ricotta Cake
Yield(s): Serves 6-8
15m prep time
55m cook time
you're making mealtime meaningful.
Ingredients
- 4 eggs
- 3/4 cup sugar
- ⅓ cup butter, melted and cooled
- 16 oz ricotta cheese
- 1/3 cup sour cream
- 2 teaspoons vanilla
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- Zest of 1 lemon
- 1 ⅓ cups fresh blueberries
Preparation
- Preheat oven to 350 degrees F and grease a 9-inch springform pan or cake pan lined with parchment paper.
- Add eggs and sugar to a large bowl and mix until light and airy. Add melted and cooled butter to the mixture and mix until well combined.
- Add ricotta, sour cream, vanilla, and lemon zest and mix until just combined.
- In a small bowl, sift together flour, baking powder, and salt. Slowly add the dry ingredients to the wet until just incorporated.
- Transfer mixture to the prepared pan and pour blueberries evenly over the top.
- Bake for 55-60 minutes or until the center of the cake only has a slight jiggle.
- Allow cake to fully cool before slicing.
Recipe adapted from Barefootcontessa.com