Italian Ricotta Lemon Cake with Blueberry Topping
Indulge in the irresistible charm of an Italian Ricotta Lemon Cake with Blueberry Topping, a dessert that strikes the perfect balance between zesty citrus flavors and rich, creamy textures. This cake is made with a luscious blend of whole milk ricotta cheese, fresh lemon juice, and fragrant lemon zest, creating a soft and moist crumb that's simply divine. Topped with a vibrant, homemade blueberry sauce thickened to perfection, this delightful recipe transforms simple ingredients into a show-stopping centerpiece for any occasion. With its golden-brown exterior, fresh berry topping, and a hint of vanilla, this Italian-inspired dessert is as visually stunning as it is delicious. Serve it at elegant dinner parties, cozy gatherings, or enjoy it as a luxurious treat with your afternoon coffee. Perfectly balanced and irresistibly fresh, this ricotta lemon cake is guaranteed to wow your taste buds!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, softened
- 1.25 cups granulated sugar
- 3 units large eggs
- 1 cups whole milk ricotta cheese
- 1 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoons pure vanilla extract
- 2 cups fresh blueberries
- 0.25 cups granulated sugar (for topping)
- 1 tablespoons lemon juice (for topping)
- 1 teaspoons cornstarch
- 2 tablespoons water
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round springform pan or line it with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar until light and fluffy, about 2 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the ricotta cheese, lemon zest, lemon juice, and vanilla extract until well combined.
Gradually fold in the dry ingredients (flour mixture) using a spatula until just incorporated. Do not overmix.
Pour the batter into the prepared springform pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the blueberry topping. In a small saucepan over medium heat, combine the blueberries, granulated sugar (for topping), lemon juice (for topping), and water. Stir well.
Bring the mixture to a simmer, then reduce the heat to low. Mix the cornstarch with one tablespoon of water to create a slurry and add it to the blueberry mixture.
Continue cooking until the sauce thickens, about 2-3 minutes. Remove from heat and let it cool to room temperature.
Allow the baked cake to cool completely in the pan on a wire rack. Once cool, remove from the pan and transfer to a serving plate.
Spoon the cooled blueberry topping over the cake right before serving. Optionally, dust with powdered sugar or garnish with fresh lemon zest.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 263 mg | 11% | |
| Total Carbohydrate | 62.9 g | 23% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 42.8 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 118 mg | 9% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 85 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
