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Ricotta Cake with Blueberries and Lemon Zest

A delightful cake featuring creamy ricotta, fresh blueberries, and a hint of lemon zest, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 pieces eggs Large eggs preferred
  • 150 g powdered sugar
  • 1 pieces Zest of 1 lemon Use just the yellow part
  • 250 g ricotta cheese Use high-quality ricotta
  • 50 g melted butter Melted for blending
Dry Ingredients
  • 150 g flour
  • 8 g baking powder
Berries
  • 225 g blueberries Fresh blueberries; toss with flour before adding

Method
 

Preparation
  1. Preheat your oven to 160°C (320°F).
  2. Toss the blueberries with a bit of flour to coat them.
  3. In a mixing bowl, whisk together the eggs, powdered sugar, and lemon zest for about 3 minutes until light and fluffy.
  4. Gradually add the ricotta cheese to the mixture, mixing for an additional 2 minutes.
  5. Blend in the melted butter and mix for about 10 seconds.
  6. Add the flour and baking powder, mixing until just combined.
  7. Gently fold in 2/3 of the floured blueberries using a spatula.
  8. Pour the batter into a buttered 20 cm springform pan and scatter the remaining blueberries on top.
Baking
  1. Bake in your preheated oven for approximately 55 minutes, or until the top is golden and a toothpick inserted comes out clean.
  2. Allow the cake to cool, then sprinkle icing sugar on top before serving.

Notes

Serve with a scoop of vanilla ice cream or a dollop of freshly whipped cream for added luxury. Can be paired with lemonade or sweet tea.