A joyous fusion of sweet blueberries and zesty lemons, complemented by the rich creaminess of ricotta cheese, making it an irresistible treat for any occasion.
Ingredients
Scale:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
1 cup ricotta cheese (preferably whole milk)
½ cup unsalted butter, softened
3 large eggs
1 teaspoon vanilla extract
2 tablespoons lemon zest (about 2 medium lemons)
¼ cup fresh lemon juice (from about 1 large lemon)
1 cup fresh blueberries (or frozen, but do not thaw)
1 tablespoon all-purpose flour (to coat the blueberries)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the ricotta cheese to the butter-sugar mixture and mix until well combined.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then mix in the vanilla extract, lemon zest, and lemon juice until everything is well blended.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
In a small bowl, toss the blueberries with 1 tablespoon of flour.
Gently fold the floured blueberries into the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 45-50 minutes, or until a toothpick comes out clean.
Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
