Lemon Blueberry Ricotta Cake
Prep Time 15 minutes Cook Time 45 minutes Total Time 1 hour Description
Moist and tender Lemon Blueberry Ricotta Cake with a sweet streusel topping and zesty glaze. Easy to make, perfect for brunch, dessert, or make-ahead!
Ingredients
- all-purpose flour
- granulated sugar
- butter, melted and slightly cooled
- granulated sugar
- lemon zest
- all-purpose flour
- baking powder
- salt
- whole milk ricotta cheese
- eggs, at room temperature
- fresh lemon juice
- pure vanilla extract
- unsalted butter, melted and slightly cooled
- blueberries, fresh or frozen
- confectioner’s sugar
- fresh lemon juice
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Instructions
- Preheat the oven to 350 degrees F.
- In a medium bowl, combine the flour, sugar, and melted butter. Mix with a fork or your fingers until well combined. Set aside.Step 03
- In a large bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant. Add the flour, baking powder, and salt. Whisk together and set aside.
- In a medium bowl, whisk together the ricotta cheese, eggs, lemon juice, and vanilla. Gradually add in the melted butter, whisking until combined and smooth.
- Add the ricotta mixture to the dry ingredients and stir with a spatula until just combined. Do not over-mix. Gently fold in the blueberries, being careful not to over-mix to avoid the batter turning purple.
- Grease a 9-inch springform pan generously with nonstick cooking spray. Scrape the batter evenly into the pan and sprinkle evenly with the streusel.