Blueberry Ricotta Cake Recipe - Vapor Solutions Tx

Blueberry ricotta cake recipe

Italian blueberry ricotta cake is sweet and rich with creamy ricotta and juicy blueberries this quick blueberry lemon ricotta cake has a rich clafoutis texture and sharp lemon taste

1½ cups all purpose flour 2 teaspoons baking powder ½ teaspoon salt 1 cup granulated sugar 1 lemon zested 3 large eggs ½ cup unsalted butter 15 oz whole milk ricotta cheese 2 tablespoons  lemon juice 1 teaspoon vanilla extract 1¾ cups blueberries 1 tablespoon granulated sugar 2 3 tablespoons powered sugar ingredients

Heat oven to 350 f 177 c prepare a 9inch 23 cm springform or cake pan with grease and parchment paper mix flour baking powder and salt in a large bowl instructions yellow round banner 1

Whisk sugar and lemon zest until they are wet sandlike in a large bowl with whisk attachment whisk eggs into lemon sugar one at a time yellow round banner 2

After adding all the eggs speed up the mixture for 1–2 minutes until bright and frothy  add melted cooled butter on low yellow round banner 3

Whip until smooth and mixed whisk the ricotta cheese vanilla essence and lemon juice on low until smooth spread blueberry ricotta cake batter evenly in pan yellow round banner 4

Add the remaining blueberries and a spoonful of sugar allow the pan to cool for 15–20 minutes let the cake cool for 510 minutes after gently releasing the springform pan yellow round banner 5

Also see lemonade bundt cake recipe get more recipe