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Blueberry Ricotta Cake

Blueberry Ricotta Cake

Blueberry Ricotta Cake is a delicious Italian dessert that is light, moist and delicious. Made in just one bowl this Blueberry Ricotta Cake recipe is easy to make and perfect for dessert, brunch and holidays.
4.94 from 144 votes
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Cuisine American, Italian
Servings 8

Equipment

  • 9" springform pan

Ingredients
  

  • 1.5 cups ricotta cheese
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 3 large eggs
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
  • 1.5 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • 1.5 cups blueberries
  • 1 tbsp powdered sugar plus more for garnish

Instructions
 

  • Preheat the oven to 350 degrees. Prepare a 9 inch springform pan (or 8 inch square baking pan) with cooking spray and line with parchment paper.
  • In a large mixing bowl combine the ricotta,sugar, eggs, melted butter, lemon zest and vanilla with a whisk. Add the flour, baking powder and salt the ricotta mixture and whisk until just combined. Fold in 1 cup of the bluberries.
  • Pour the batter into the prepared pan. Toss the remaining berries with powdered sugar and then sprinkle them on top of the cake batter.
  • Bake for 50-55 minutes or until golden and a toothpick inserted into the center comes out clean. Cool on a cooling rack for 15 minutes before removing from the pan. Serve as desired.
Keyword cake, easy cake recipe, summer dessert

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