Blueberry Ricotta Cake
1 1/2 C Flour
2 tsp Baking Powder
1 tsp Salt
3 Eggs - room temperature
1/2 C Butter - melted & cooled
1 c Sugar + 1 Tbsp for topping
1 Lemon - -zested
2 tsp Vanilla
15 oz Ricotta Cheese (approx. 1 3/4 cup)
2 Tbsp Lemon Juice
1 1/2 C Blueberries - divided
powdered sugar - optional
Grease & line a 9" Springform pan.
Whisk the flour, baking powder & salt. Set aside
In a large bowl beat the eggs with the sugar until light and frothy.
Add in the melted butter, ricotta cheese, vanilla & lemon juice. Mix
until smooth.
Gradually add in the flour. Fold in the lemon zest and 1 cup of blueberries.
Spread evenly in pan and top with remaining 1/2 cup of blueberries. Sprinkle
the 1 tablespoon of sugar on top.
Bake @ 350 F for 50 - 60 minutes or until a toothpick comes out clean.
Let cake cool for 15 minutes then release the ring and allow to cool
completely.
Dust with powdered sugar if using
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12 сен 2024
