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–+ servings
Lemon Blueberry Ricotta Cake

Lemon Blueberry Ricotta Cake

This Lemon Blueberry Ricotta Cake combines creamy ricotta with zesty lemon and juicy blueberries for a delightful dessert.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 320 kcal

Equipment

  • Mixing Bowl
  • Spatula
  • cake pan
  • oven

Ingredients
  

Batter Ingredients

  • 1 cup ricotta cheese
  • 1 cup sugar
  • 3 large eggs
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1 cup blueberries fresh or frozen

Instructions
 

Baking Instructions

  • Preheat the oven to 350°F (175°C).
  • In a mixing bowl, combine ricotta, sugar, and eggs until smooth.
  • Add flour, baking powder, lemon zest, and lemon juice; mix until just combined.
  • Gently fold in blueberries.
  • Pour batter into greased cake pan.
  • Bake for 45-50 minutes or until a toothpick comes out clean.
  • Let cool before slicing and serving.

Notes

Can be served with whipped cream for extra richness.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 42gProtein: 8gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 80mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg
Keyword berry dessert, blueberry, cake, Dessert Recipe, lemon dessert, ricotta cake
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