Summer is here!! And with scorching heat and unbearable humidity comes the sweet and tasty blueberry. There are so many things that you can make with fresh blueberries this time of year. Muffins, cobbler, pie, pancakes, custard bars. The list is endless.
Blueberries and lemon go together like peanut butter and jelly. They’re BFFs. Something about the tartness of the lemon brings out the sweetness of the blueberry resulting in a magical combination. It really is perfection.
Lemon Blueberry Ricotta Cake
- 1½ cups all purpose flour
- 1 cup sugar
- 2 tsp baking powder
- ¾ tsp kosher salt
- 3 large eggs
- 1½ cups ricotta cheese
- 1 tsp vanilla pureé or vanilla extract
- ¼ cup (½ stick) butter, melted
- 1 tsp lemon zest
- 1½ cups fresh or frozen blueberries
- Powdered sugar for dusting
Preheat oven to 350˚F. Line a 9″-diameter springform pan with parchment and generously butter sides of pan to avoid sticking. Whisk eggs, ricotta and vanilla in a medium bowl until smooth. Add butter and lemon zest. Stir gently until mixed. In a large bowl mix flour, sugar, baking powder and salt until mixed. Add egg and ricotta mixture to the flour mixture. Mix only until combined. Fold in butter. Gently fold in blueberries. Pour mixture into pan and place on middle rack of oven. Bake until golden brown and a tester comes out clean, about 50-60 minutes. Let cool at least 20 minutes before unmolding. When cake is cool enough, release sides of springform pan and flip cake onto a serving plate. Peel off parchment and dust with powdered sugar. Serve with vanilla whipped cream and loose blueberries.