Blueberry Lemon Ricotta Cake
Some days just call for breakfast cake. This lemon blueberry ricotta cake is a dream come true. It's moist, flavorful, light, and simply delicious. The breakfast cake would be a perfect addition to your morning cup of joe or tea.
Ingredients
- 1 cup Granulated sugar
- 1 cup Ricotta cheese whole milk
- 3 Large eggs room temperature
- 1 tsp Vanilla extract
- ½ tsp Kosher salt
- 2 tsp Baking powder
- 3 tbsp Lemon juice
- ½ cup Unsalted butter
- 1 cup Fresh blueberries plus more
- 1½ cup All purpose flour
- 2 tbsp Lemon zest
Instructions
- Preheat the oven to 350 degrees F. Coat a 9 inch cake pan with cooking spray and line the bottom with parchment paper.
- In a medium sized bowl whisk together the all purpose flour, baking powder, and kosher salt. Set aside.
- In a measuring cup add the ricotta cheese, lemon juice, and vanilla extract. Set aside
- Beat sugar and butter in the bowl of an electric mixer on medium-high speed until creamy. Next beat in the eggs, one at a time, until fully incorporated.
- Reduce the speed of the mixer to a medium-low and alternate between adding the dry ingredients and wet ingredients, until combined.
- Remove the bowl from the electric mixer. Fold in the lemon zest and blueberries. Transfer to the prepared cake pan. Evenly distribute the half cup of blueberries on top of the cake batter.
- Bake the cake for 45 minutes or until the inserted toothpick comes out clean. Let the cake cool in the pan for a few minutes before transferring to a wire rack.
- Sprinkle the cooled cake with powdered sugar. Enjoy!