Lemon Blueberry Ricotta Cake

It’s another Snow stormy day here. So I decided to try out a recipe that reminded me of warmer days, and make me forget about the fact that’s it’s only early February and we still have a lot more winter to come!

It turned out so good and had the whole house smelling yummy!

seriously so easy to make, This will now be one of my go to desserts!

Lemon Blueberry Ricotta Cake

 

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This recipe is in two parts, The batter and the ricotta topping

Ingredients

Batter

  • 1 Cup flour ( you can use all purpose, I used pastry flour because that’s what I had on hand)
  • 3/4 Cup Sugar
  • 1 1/4 tsp Baking powder
  • 1/2 tsp Salt
  • 1/3 Cup Milk
  • 1/4 Cup Butter
  • 1 Large Egg
  • 1/2 tsp Vanilla
  • Zest from one lemon
  • 1 1/2 Cups Blueberries (fresh or Frozen)

Topping

  • 2 Large eggs
  • 1 1/4 Cup Ricotta cheese
  • 1/3 Cup Sugar
  • 1/4 tsp Vanilla
  • Directions:

Pre heat oven to 350 degrees, grease an 8 inch spring form pan

Prepare batter:

In a small bowl combine flour, sugar, baking powder and salt. Add milk, butter, egg and vanilla, mixing until smooth. Pour the batter into your greased pan. Sprinkle your blueberries evenly over your batter.

Prepare topping

In a small bowl beat the eggs until “frothy”, then beat in ricotta cheese, sugar, vanilla and lemon zest until smooth.

Pour evenly over your batter covering your blueberries.

Bake for 55-60 min or until golden brown around the edges. ( I gave mine an extra 5 mins just to make sure the center was done)

Remove from oven and cool to lukewarm before serving!

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So good, Seriously you need to try it out!

Now if you’ll excuse me it’s naptime for my little man, the kettle is on and this cake is calling my name….

Enjoy!

Fran

 

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Comments

  1. Delicious!

  2. That’s my kind of bake! Lovely! =)

  3. How gorgeous is this? Love it!

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