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Blueberry Ricotta Cake

Blueberry Ricotta Cake Recipe

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 3/4 cup granulated sugar
  • 1 cup whole-milk ricotta
  • 2 large eggs
  • 1/3 cup neutral oil
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 1 1/2 cups fresh blueberries
  • Powdered sugar for dusting

Method
 

  1. Preheat oven to 350°F. Grease an 8-inch round pan and line the bottom. Whisk sugar, ricotta, eggs, oil, vanilla, and lemon zest in a large bowl until smooth.
  2. Sift in flour, baking powder, and salt. Fold just until no floury streaks remain.
  3. Gently fold in blueberries. Scrape batter into the pan and spread evenly.
  4. Bake 50–55 mins until golden and a toothpick comes out clean. Cool 10 mins in pan, then turn out, dust with powdered sugar, and slice.

Notes

The cake is even better the next day, once the ricotta and lemon have had time to settle. If you want to make it ahead, bake it the day before and keep it wrapped at room temperature, then dust with sugar just before serving.