Description
A moist and fluffy cake featuring the bright flavors of lemon and blueberry, with a creamy texture from ricotta cheese.
Ingredients
Scale
3 eggs
3/4 cup sugar
16 oz ricotta cheese (drained)
1 tsp vanilla extract
1/4 cup olive oil
1/2 lemon, zested
2 tbs fresh lemon juice
1 ½ cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1 ¼ cup blueberries
1/4 cup sliced almonds
Instructions
- Step 1: Preheat oven to 350℉ and line a 9 inch round cake pan with parchment paper.
- Step 2: In a large bowl using an electric hand mixer, beat together the eggs and sugar until fluffy, for about 1-2 minutes.
- Step 3: Add in the ricotta cheese and vanilla, and beat together until smooth.
- Step 4: Slowly add in the olive oil and beat until incorporated. Then, add the lemon zest and lemon juice and beat until combined.
- Step 5: Sift in the flour, baking powder, and salt, and mix until just almost incorporated.
- Step 6: Gently fold in 1 cup of the blueberries.
- Step 7: Transfer the batter to the prepared cake pan and spread it out evenly.
- Step 8: Top the batter with the remaining 1/4 cup blueberries and the sliced almonds.
- Step 9: Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Step 10: Let the cake set in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
Ensure the ricotta cheese is well-drained to avoid a soggy cake.
Sprinkle powdered sugar on top before serving, if you like.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Bake
- Cuisine: Italian-American