Description
This soft and tender cake blends creamy ricotta cheese with juicy blueberries for a moist, custard-like texture. It’s subtly sweet, easy to make, and perfect for breakfast, brunch, or a light dessert.
Ingredients
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1 cup ricotta cheese (whole milk recommended)
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3/4 cup granulated sugar
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3 large eggs
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1/2 cup unsalted butter, melted and cooled
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1 tsp vanilla extract
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1/2 tsp lemon zest (optional, for brightness)
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3/4 cup all-purpose flour
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1/2 tsp baking powder
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1/4 tsp salt
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1 cup fresh or frozen blueberries (do not thaw if frozen)
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Powdered sugar, for dusting (optional)
Instructions
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Preheat Oven:
Preheat to 350°F (175°C). Grease and line an 8-inch round or square baking pan with parchment. -
Mix Wet Ingredients:
In a large bowl, whisk together ricotta, sugar, eggs, melted butter, vanilla, and lemon zest until smooth. -
Add Dry Ingredients:
Stir in flour, baking powder, and salt until just combined. -
Add Blueberries:
Gently fold in the blueberries. Pour the batter into the prepared pan. -
Bake:
Bake for 45–50 minutes or until the center is just set and a toothpick comes out with a few moist crumbs. -
Cool & Serve:
Let cool completely. Dust with powdered sugar before serving, if desired.
Notes
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For a citrus twist, add 1 tbsp of lemon juice to the batter.
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This cake keeps well in the fridge for 3–4 days—just bring to room temperature before serving.
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Serve with whipped cream or a dollop of Greek yogurt for an extra treat.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 260
- Sugar: 14g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 7g