Lemon Blueberry Ricotta Cake
Total Time
1 hr
Prep Time
15 mins
Cook Time
45 mins
Rating
4.67 out of 5 stars
(53)
Ingredients
12
- For the streusel:
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 3 tablespoons butter, melted and slightly cooled
- For the cake:
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups whole milk ricotta cheese
- 3 large eggs, at room temperature
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 3/4 cups blueberries, fresh or frozen
- For the lemon glaze:
- 1 cup confectioner’s sugar
- 2 to 3 tablespoons fresh lemon juice
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Preparation
Chef’s notes
Let the cake cool completely. Store covered at room temperature for up to 3 days. It will get moister as it sits. If you live in a hot and humid climate, you can store it in an airtight container in the refrigerator. Let the cake come to room temperature before serving.
You can also freeze the cake for up to 2 months. Wrap the cooled cake in plastic wrap and then cover in aluminum foil. You can freeze the whole cake or individual slices. Thaw before serving.
You can freeze the cake with or without the glaze. If you want to add it after, let the cake thaw and then drizzle the cake with the lemon glaze.