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Ricotta cheese is an often-overlooked ingredient in the realm of baking, but its unique qualities make it a secret weapon for creating luscious desserts. Unlike traditional cream or butter, ricotta brings a distinct creaminess that enhances the overall texture of baked goods. When incorporated into cakes, it contributes to a moist crumb that is both tender and rich, elevating the cake experience to new heights.

Blueberry Lemon Ricotta Cake – Moist & Flavorful!

Discover the joy of baking with this blissful Blueberry Lemon Ricotta Cake that beautifully combines the sweetness of blueberries and the zesty brightness of lemon. Rich in flavor yet easy to create, this moist cake is perfect for any occasion. With creamy ricotta cheese ensuring a tender crumb, it’s a delightful dessert that will impress your family and friends. Enjoy a slice with tea or coffee for a perfect treat, and explore variations to make this recipe your own. Easy to follow and rewarding, this cake is sure to become a favorite!
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Ingredients
  

1 cup ricotta cheese

1 cup granulated sugar

1/2 cup unsalted butter, softened

3 large eggs

Zest of 1 large lemon

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups fresh blueberries (you can also use frozen, but thaw and drain them first)

Powdered sugar, for dusting (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round springform pan or line it with parchment paper.

    Mix Wet Ingredients: In a large mixing bowl, combine the ricotta cheese, granulated sugar, and softened butter. Beat with an electric mixer on medium speed until the mixture is smooth and creamy.

      Add Eggs & Flavorings: Add eggs one at a time, beating well after each addition. Then, mix in the lemon zest, lemon juice, and vanilla extract until fully incorporated.

        Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the ricotta mixture, mixing on low speed until just combined. Be careful not to overmix.

          Fold in Blueberries: Gently fold in the fresh blueberries, taking care not to break them apart.

            Transfer to Pan: Pour the batter into the prepared springform pan, spreading it evenly with a spatula.

              Bake: Bake in the preheated oven for about 45-50 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay).

                Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

                  Finish it Off: Once cool, lightly dust the top with powdered sugar if desired, and serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat!

                    Prep Time, Total Time, Servings: 20 min | 1 hr | 8 servings