Description
An Italian-inspired dessert that blends fresh, zesty lemon with sweet, juicy blueberries, all combined in a moist, fluffy cake with the creamy texture of ricotta cheese.
Ingredients
12 Tbsp unsalted butter, room temperature
1 1/4 cups sugar (+ 2 Tbsp for sprinkling on top before baking)
1 1/2 cups whole milk ricotta cheese
3 large eggs
1 tsp almond extract
1 Tbsp freshly grated lemon zest (about 2 small/medium lemons)
2 1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups flour
1 1/2 cups fresh blueberries
A couple tablespoons powdered sugar for topping, optional
Instructions
- Preheat your oven to 350°F (175°C) and butter a 9-inch springform pan. Cut a circle of parchment paper to fit the bottom of the pan and place it inside.
- In the bowl of a stand mixer, cream together the butter, sugar, and ricotta for about 1 to 2 minutes until smooth.
- Add the eggs and mix for 30 seconds to 1 minute until the mixture is smooth and well combined.
- Mix in the almond extract and lemon zest briefly.
- In a separate small bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the stand mixer bowl, mixing just until combined, leaving a few streaks of flour.
- Gently fold in the fresh blueberries.
- Pour the batter into your prepared springform pan, spreading it evenly. Sprinkle the top with the 2 tablespoons of sugar.
- Bake for 55-65 minutes, or until the top is golden, and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15-20 minutes before gently releasing it from the springform. Remove the parchment paper and transfer to a wire rack to cool completely.
- Before serving, dust the cake with powdered sugar if desired.
Notes
- Frozen Blueberries: If fresh blueberries are unavailable, use frozen blueberries directly from the freezer to avoid excess moisture.
- Fruit Substitutes: Raspberries, blackberries, or chopped cherries can be used instead of blueberries.
- Gluten-Free Option: Replace the flour with a gluten-free flour blend for a gluten-free version.
- Zesty Lemon Glaze: Add an extra lemon flavor with a drizzle of lemon glaze made from powdered sugar, lemon juice, and a splash of water.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 170mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
