Lemon Blueberry Ricotta Cake

This Lemon Blueberry Ricotta Cake combines the traditional elements of a classic cake with a fresh twist. The creamy ricotta adds moisture and richness, while the lemon zest and blueberries provide a burst of flavor and a delightful texture. Perfect for dessert or a special brunch, this cake is light yet satisfying, and it meets dietary preferences for those seeking a sweet treat without overpowering flavors.

Ingredients:

• 1 cup ricotta cheese
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1/4 cup fresh lemon juice
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup fresh blueberries
• Powdered sugar for dusting

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, cream together the ricotta cheese, softened butter, and granulated sugar until smooth.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the ricotta mixture, mixing until just combined. Gently fold in the blueberries.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. Once cooled, dust the top with powdered sugar before serving.