Blueberry Ricotta Cake
Indulge in the delightful Blueberry Ricotta Cake, a simple yet exquisite Italian dessert that harmoniously blends a creamy ricotta base with the sweetness of fresh blueberries. This Italian delicacy boasts a light texture akin to clafoutis, ensuring a unique and satisfying experience for dessert lovers.
You can customize the presentation of this versatile cake by serving it with a dusting of powdered sugar or a drizzle of lemon glaze to elevate its fruity flavors. Moreover, its make-ahead convenience allows you to prepare it up to three days in advance, perfect for brunches or luncheons.
Experiment with different berries to create varied flavors and tailor the cake to your preferences. You can also adapt the recipe by baking individual portions in small ramekins or muffin tins for an intimate gathering or a personalized touch.
Thanks to its straightforward recipe and easily accessible ingredients, preparing the Blueberry Ricotta Cake is effortless and enjoyable. Home bakers seeking to impress guests with a delightful dessert can confidently rely on this Italian favorite.
In summary, the Blueberry Ricotta Cake beautifully merges simplicity and exquisite flavor. Its creamy ricotta base, succulent blueberries, and light texture make it an irresistible treat for any occasion. With its easy preparation and adaptable nature, this cake promises to become a cherished addition to your family's dessert repertoire.
The recipe for this Blueberry Ricotta Cake is based on two wonderful formulas available online.
For more cheesecake inspiration, look no further than my:
My website also offers a range of fresh and easy no-bake desserts, including delicious cheesecake options, perfect for those seeking a simple yet satisfying treat.
No Bake Chocolate-Vanilla Cheesecake
No Bake Cheesecake With Peaches
Servings: 8 yield(s)
Prep Time: 10 mins
Cook Time: 65 mins
Total Time: 75 mins
Ingredients
  • 1 cup sugar
  • 4 large eggs (Room temperature.)
  • 1/2 cup butter (1 stick/113gr.) (Melted and cooled.)
  • 16 oz whole milk ricotta cheese
  • 1/4 cup sour cream
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/4 tsp salt
  • 2 tsp baking powder
  • zest of one lemon
  • 1 pint of fresh blueberries
    • Lemon Glaze
  • 1/2 cup powdered sugar
  • 1 1/2-2 tbsp lemon juice
Instructions
  1. Preheat oven to 350F. Lightly butter a 9"/ 23 cm spring form and line the bottom with a parchment paper.
  2. In a medium bowl, whisk together flour, salt, and baking powder. Set aside. In a separate large bowl, combine eggs and sugar. Using a hand mixer on high speed, beat the mixture until it becomes light in color and fluffy, approximately 3-5 minutes.
  3. Slowly pour in the melted and cooled butter while continuing to mix until thoroughly combined. Next, add ricotta, sour cream, vanilla extract, and lemon zest to the mixture. Gently fold the ingredients together until just combined, taking care not to overmix.
  4. Gradually incorporate the flour mixture into the batter, mixing until just combined. Pour the batter into the prepared pan, then evenly distribute the blueberries on top. Bake for approximately 65 minutes or until the edges are lightly browned and the center is set. Allow the cake to cool before serving. Enjoy!
    5. Lemon Glaze
  5. In a small bowl, whisk together powdered sugar and lemon juice until smooth. For a thicker glaze, gradually add more powdered sugar to reach the desired consistency. Drizzle the glaze over the warm cake.