Lemon Blueberry Ricotta Cake

This delightful Lemon Blueberry Ricotta Cake is a perfect blend of traditional Italian flavors with a modern twist. The creamy ricotta adds moisture and richness, while the fresh blueberries provide bursts of sweetness and color. The zesty lemon enhances the overall flavor profile, making it a refreshing dessert that’s light yet satisfying. Perfect for any occasion, this cake is also easy to make and gluten-free!

Ingredients:

• 1 cup ricotta cheese
• 1/2 cup sugar
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 cup almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup fresh blueberries
• Powdered sugar for dusting (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. In a large bowl, mix the ricotta cheese and sugar until smooth.
3. Add the vegetable oil, eggs, vanilla extract, lemon zest, and lemon juice. Mix until well combined.
4. In another bowl, whisk together the almond flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Gently fold in the blueberries, being careful not to break them.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. Dust with powdered sugar before serving, if desired.