Lemon Blueberry Ricotta Cake

This delightful Lemon Blueberry Ricotta Cake combines the classic flavors of lemon and blueberry with a creamy ricotta base, making it incredibly moist and flavorful. The balance of tart and sweet, along with a light, airy texture, makes it a perfect dessert for any occasion. This recipe is suitable for those seeking a sweet treat without any savory components.

Ingredients:

• 1 cup ricotta cheese
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 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 mixing 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, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the fresh blueberries gently to avoid breaking 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 into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Dust with powdered sugar before serving.