Blueberry Lemon Ricotta Cake
Blueberry Lemon Ricotta Cake. It’s definitely berry ricotta cake season and this loaf cake is the perfect gooey and citrusy loaf cake for spring. Super gooey from the ricotta, extra citrusy from the lemon juice and zest, and loaded with all those fresh blueberries. Drizzled with a citrus glaze. So. Freaking. Good.
Desserts loaded with fresh berries is the key to springtime baking. Add a little citrus and you have the perfect combination of spring flavors. This blueberry lemon ricotta cake is just that perfect combo. And bonus? It is super easy to make…I am talking like this cake only takes minutes to prepare. And it tastes SO good.
The ricotta makes the cake super gooey in the middle. It’s loaded with tons of fresh blueberries and it’s a little zesty from the lemon. Finally it’s drizzled with a little bit of lemony glaze to bring the whole thing together. Super delicious for a little easy Friday spring baking.
Tonight I am going to the Phillies game with my brother, but I plan on bringing this delicious creation down the shore with me tomorrow to share with my family. The weather is super nice today…it was definitely a successful tanning day. And also a successful baking day !! Happy Friday guys !!
Ingredients
3/4 cup sugar
5 tablespoon butter; room temperature
3 eggs
1 cup ricotta
juice of 2 lemons; divided
zest of 1 lemon
1 teaspoon vanilla extract
3/4 cup flour
3/4 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups fresh blueberries
2 tablespoons powdered sugar
Directions
Preheat the oven to 350 degrees. Grease a 9 x 5 inch loaf pan.
In a large bowl, add the sugar and the butter. Beat using an electric mixer until fluffy. Add the eggs, one at a time, and beat until incorporated. Add the ricotta, juice of 1 lemon, lemon zest, and vanilla. Beat until combined.
In a medium bowl, add the flour, whole wheat flour, baking powder, and salt. Stir to combine.
Add the flour mixture to the batter. Beat until combined. Fold in the blueberries. Transfer to the oven and bake for 1 hour to 1 hour and 10 minutes or until a toothpick inserted comes out clean.
In a small bowl, add the powdered sugar and remaining juice of 1 lemon. Whisk until smooth. Drizzle the glaze over the cake.
