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To craft the perfect Blueberry Lemon Ricotta Cake, understanding the role of each ingredient is essential. Each component contributes to the overall flavor and texture, ensuring that the cake is not only delicious but also achieves a desirable consistency.

Blueberry Lemon Ricotta Cake – Moist & Flavorful!

Elevate your baking with a delightful Blueberry Lemon Ricotta Cake that’s sure to impress. This moist and flavorful dessert combines the zesty brightness of fresh lemons and the sweet juiciness of blueberries with the creamy richness of ricotta cheese. Perfect for any occasion, from brunches to special celebrations, this cake is not just about taste but also about the beautiful experience it brings. Discover the secrets behind creating this delicious treat, and enjoy every bite of sunshine on your plate.
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Ingredients
  

1 ½ cups fresh blueberries (plus extra for topping)

1 cup ricotta cheese

¾ cup granulated sugar

½ cup unsalted butter, softened

3 large eggs

Zest of 1 large lemon

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

Powdered sugar (for dusting, optional)

Instructions
 

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

    Prepare the Blueberries: In a small bowl, toss the blueberries with a tablespoon of flour to coat them. This helps prevent them from sinking in the cake while baking. Set aside.

      Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy. This should take about 3-5 minutes.

        Add Eggs and Ricotta: Add the eggs, one at a time, mixing well after each addition. Then, incorporate the ricotta cheese until smooth.

          Incorporate Flavors: Stir in the lemon zest, lemon juice, and vanilla extract until well blended.

            Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

              Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix to maintain the cake’s moisture.

                Fold in Blueberries: Gently fold the coated blueberries into the batter using a spatula.

                  Bake the Cake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 40-50 minutes or until a toothpick inserted into the center comes out clean.

                    Cool and Serve: Allow the cake to cool in the pan for about 10 minutes, then gently transfer it to a wire rack to cool completely. Once cooled, dust the top with powdered sugar if desired and sprinkle additional blueberries for garnish.

                      Enjoy: Slice and serve this moist and flavorful blueberry lemon ricotta cake at room temperature or slightly warmed. Perfect for dessert or a delightful tea-time treat!

                        Prep Time, Total Time, Servings: 20 minutes | 1 hour | 8 servings