Lemon Blueberry Bliss Cake

Ingredients

• 1.5 cup all-purpose flour
• 2 tsp baking powder
• 0.5 tsp salt
• 0.5 cup unsalted butter (softened to room temperature)
• 1 cup granulated sugar
• 3 large egg (room temperature)
• 1 cup ricotta cheese (whole milk preferred)
• 1 tbsp lemon zest (from about 1-2 lemons)
• 2 tbsp lemon juice (freshly squeezed)
• 1 tsp vanilla extract
• 1.5 cup fresh blueberries (tossed in a little flour to prevent sinking)

Steps

1. 1

   Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a springform pan.

2. 2

   In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.

3. 3

   In a large mixing bowl or the bowl of a stand mixer, cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3-5 minutes.

4. 4

   Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.

5. 5

   Stir in the ricotta cheese, lemon zest, lemon juice, and vanilla extract until the mixture is smooth.

6. 6

   Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.

7. 7

   Gently fold in the blueberries using a spatula, being careful not to crush them.

8. 8

   Pour the batter into the prepared cake pan and smooth the top with a spatula.

9. 9

   Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

10. 10

    Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Notes

For a 'Lime Blueberry' variation mentioned in the title, simply swap the lemon zest and juice for lime zest and juice in equal proportions. This cake stores well at room temperature for 2 days or in the fridge for up to 5 days.

Nutrition per serving

• cake
• dessert
• breakfast
• lemon
• blueberry
• baking
• summer
• fruit