Lemon Blueberry Ricotta Cake

Lemon Blueberry Ricotta Cake

Ingredients:

  • 4 eggs
  • 3/4 cup sugar
  • 1/3 cup butter, melted and cooled
  • 16 oz ricotta cheese
  • 1/3 cup sour cream
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • Zest of 1 lemon
  • 1 1/3 cups fresh blueberries

Preparation:

  1. Preheat and Prepare the Pan:
    • Preheat your oven to 350°F. Grease a 9-inch springform pan or cake pan, and line the bottom with parchment paper.
  2. Mix Wet Ingredients:
    • In a large bowl, beat the eggs and sugar together until the mixture is light and airy.
    • Add the melted and cooled butter, and mix until well combined.
    • Stir in the ricotta cheese, sour cream, vanilla extract, and lemon zest, mixing until just combined.
  3. Combine Dry Ingredients:
    • In a separate small bowl, sift together the flour, baking powder, and salt.
    • Gradually add the dry ingredients to the wet mixture, stirring until just incorporated.
  4. Assemble the Cake:
    • Pour the batter into the prepared pan.
    • Evenly distribute the fresh blueberries over the top of the batter.
  5. Bake:
    • Bake the cake for 55-60 minutes, or until the center has only a slight jiggle.
    • Remove from the oven and allow the cake to cool completely in the pan before slicing.

Enjoy your delicious Lemon Blueberry Ricotta Cake!