Blueberry Ricotta Cake
Serve this light and super moist single layer cake for brunch or dessert. The texture is silky smooth with lemony fragrance and blueberry flavor. You can dress up the cake with a side of fresh fruit or ice cream if you wish.
Prep: 1 hour
Bake: 49-51 minutes
Bake at: 325°
Makes: 10 servings
Pan: 8-inch round cake pan
Difficulty: easy
Ingredients:
Grated zest of 1 lemon (1 teaspoon)1 1/2 tablespoons fresh lemon juice (about 1/2 lemon)1/2 cup fresh or frozen blueberries1 teaspoon all-purpose flour
Dry Ingredients:
1 cup (93g) almond flour
1/4 cup (30g) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Creamed Ingredients:
1/4 cup (1/2 stick) unsalted butter, softened
1/2 cup (102g) granulated sugar
4 large eggs, cold
1 teaspoon vanilla extract
1 cup ricotta cheese (part-skim or whole milk), cold
Topping:
1/2 teaspoon ground cinnamon
1 tablespoon granulated sugar
Cooking spray
Parchment paper
Serve with fresh fruit or ice cream (optional)
Directions:
Grate lemon zest, add to a small bowl with lemon juice and set aside. In a separate small bowl, measure blueberries, toss with 1 teaspoon of all-purpose flour and set aside. Measure almond flour into a medium bowl. Sift 1/4 cup (30g) all-purpose flour, baking powder, and salt into the bowl with almond flour, whisk to combine, and set aside.
Pre-heat the oven to 325°.
In a large bowl, use an electric mixer at medium speed to cream butter until whipped, about 30 seconds. Gradually add sugar and beat until pale yellow and fluffy, about 5-6 minutes. Add 1 egg and the vanilla and beat until light and fluffy. Add the ricotta cheese, lemon zest and juice and beat until thoroughly combined.
Add a third of the dry ingredients to the batter and beat until almost combined. Add 1 egg and beat until the yellow almost disappears. Continue alternating dry ingredients with eggs and thoroughly incorporate the last egg.
In a small bowl, whisk together cinnamon and 1 tablespoon sugar.
Cut parchment paper to fit the base of an 8" round cake pan and press into pan. Prepare the pan with cooking spray. Spoon half the batter into the pan and spread. Fold blueberries into the remaining batter. Spoon into pan and spread. Sprinkle cinnamon topping over batter.
Bake for 49-51 minutes at 325° until a toothpick inserted in the center comes out clean. Let the cake cool on a wire rack for 15 minutes. Run a knife around the edge of the pan to loosen and then turn out onto the wire rack to cool completely. Slice into pie-shaped wedges and serve with a side of fresh fruit or ice cream, if desired.
Wrap and store cake for 2 days on the counter or 4 days in the refrigerator. Cake can be frozen for 3 weeks.
Tips:
- Make a low-carb cake by substituting all-purpose flour with coconut flour and sugar with Swerve. The texture of cake will not be the same.