- Lucia Borzillo
Blueberry-Lemon Ricotta Cake
I love anything with blueberries and lemon. Certain things just go together perfectly. Raspberry and lime. Apple and cinnamon. Vodka and soda ...
I found the recipe for this cake on the EatingWell Site. One bowl and a mixer. I do enjoy easy clean-up on Friday night.
Back to the cake. This is my version of the recipe, recalculated for the small pan that I use. If you want the original recipe with the ingredients to make the full-size version Click Here.
6 tbsp granulated sugar
2½ tablespoons unsalted butter, at room temperature
1 large egg and 1 egg white, at room temperature
6 tbsp part-skim ricotta cheese
1 tablespoon lemon zest
1 tablespoon lemon juice plus ½ teaspoon for glaze
½ teaspoon vanilla extract
3/4 cups all-purpose flour
½ teaspoons baking powder
1/4 teaspoon salt
1 cups fresh blueberries
Preheat oven to 350 degrees F.
Coat a 6-inch bundt pan with cooking spray.
Beat sugar and butter in a large bowl with an electric mixer on medium-high speed until creamy. Beat in eggs, one at a time, until fully incorporated. Reduce the mixer speed to medium-low and beat in ricotta, lemon zest, 1 tablespoon lemon juice, and vanilla until just combined. Sprinkle flour on top, then evenly sprinkle baking powder and salt over the flour. With the mixer on low speed, beat until almost combined. Add blueberries and gently fold into the batter. Transfer to the prepared pan.
Bake the cake until starting to brown around the edges and a tester inserted in the center comes out clean, about 45 minutes. Let cool in the pan on a wire rack for 20 minutes. Invert it onto the rack. Carefully turn it right-side up. Let cool completely.
Clean the bowl, add confectioners' sugar and whisk in the remaining 1 teaspoon lemon juice until smooth. Brush the glaze on the cooled cake.