Blueberry Ricotta Cake Recipe – Step by Step Guide

• Set the oven temperature to 350 degrees. Butter to grease a springform pan measuring 9 inches in diameter; set aside.
• To thoroughly combine the sugar and butter, use a handheld mixer to beat them together in a large mixing bowl until they are thoroughly combined. After adding the ricotta that has been drained, blend it for approximately four to five minutes until it becomes fluffy and light.

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• Beat the mixture after each addition of egg, and then mix in the eggs one at a time. Mix the vanilla, lemon zest, and lemon juice together until they are completely incorporated. Both the baking soda and the salt should be combined in the same bowl.
• The flour should then be gradually incorporated into the mixture until it is almost completely incorporated. After scraping down the sides of the bowl with a rubber spatula, the ingredients should be completely incorporated into the mixture.

• Blueberries, measuring 1 ½ cups, should be folded into the batter. After the springform pan has been prepared, pour the batter into it. The remaining blueberries should be sprinkled on top.
• For 55–65 minutes, bake the food. If the sides of the cake begin to pull away from the edges of the pan and the top is golden brown, then you will know that the cake is ready to be served. In order to determine whether or not the cake is done, you should always insert a toothpick into the middle of the cake. When the cake is ready to be removed from the oven, the toothpick will come out as clean.

• After allowing the cake to cool for fifteen minutes in the pan, remove the collar of the pan and remove the cake. The base can be removed by first using a butter knife to loosen the bottom, and then using a spatula to slide the cake off of the base. Alternatively, the cake can be served on the base.
• As soon as the cake has reached room temperature, sprinkle powdered sugar over the top before serving.

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Notes

• You can bake this in a large cake pan, bundt pan, or 9 x 13 baking pan if you do not have a springform pan. However, you will need to adjust the cooking time and use a toothpick to determine whether or not the cake is done.
• It is not necessary to drain the majority of ricotta cheese that is purchased from a store before using it. Any liquid that is on top can be easily removed by pouring it off. On the other hand, if you happen to have a ricotta cheese that is still wet, you should strain it using cheesecloth or a fine mesh sieve before adding it.

• During the course of four to five minutes, you are required to use a hand mixer to whip the ricotta cheese, along with the butter and sugar. Should you choose to skip this step, you will end up with a cake that is more dense.
• For optimal results, this recipe calls for fresh blueberries. If you only have frozen berries, you should make sure to defrost them first, and then use a paper towel to dry them out and absorb any moisture that may be present.

• In the event that you observe the cake beginning to brown in the oven prior to its completion, you should cover it with a thin layer of foil so that it can continue baking without becoming browned.
• You can keep it in the refrigerator for up to ten days if you store it in an airtight container.

Nutrition

• Calories: 338kcal
• Carbohydrates: 39g
• Protein: 8g
• Fat: 18g
• Saturated Fat: 11g
•  Polyunsaturated Fat: 1g
• Monounsaturated Fat: 5g
• Trans Fat: 1g
• Cholesterol: 95mg
• Sodium: 193mg
• Potassium: 106mg
• Fiber: 1g
• Sugar: 24g
• Vitamin A: 595IU
• Vitamin C: 7mg
• Calcium: 90mg
• Iron: 1mg

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