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
Step 1
Preheat oven to 350 degrees F.
Step 2
First, make the streusel topping. In a medium bowl, combine the flour, sugar, and melted butter. Mix with a fork or your fingers until well combined. Set aside.
Step 3
In a large bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant. Add the flour, baking powder and salt. Whisk together and set aside.
Step 4
In a medium bowl, whisk together the ricotta cheese, eggs, lemon juice, and vanilla. Gradually add in the melted butter, whisking until combined and smooth.
Step 5
Add the ricotta mixture to the dry ingredients and stir with a spatula until just combined. Don’t over mix. Gently fold in the blueberries, being careful not to over mix or the batter will turn purple.
Step 6
Grease a 9-inch springform pan generously with nonstick cooking spray. Scrape the batter evenly into the pan and sprinkle evenly with the streusel.
Step 7
Bake for 45 to 55 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove the pan from the oven and place on a cooling rack. Let the cake cool in the pan for 30 minutes, then carefully remove the sides of the springform pan.
Step 8
In a medium bowl, whisk together the confectioner’s sugar and lemon juice. I always start with 2 tablespoons. If the glaze is too thick, you can add a little more lemon juice until desire consistency is reached.
Step 9
Drizzle the lemon glaze over the cooled cake. Cut the cake into slices and serve!
Step 10
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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.
