How to Make Blueberry Ricotta Cake:
- 10 tablespoons (1¼ sticks) unsalted butter, at room temperature
- 1 cup granulated sugar
- 3 extra-large eggs, at room temperature
- 1 cup whole-milk ricotta
- 2 tablespoons sour cream
- 1 teaspoon pure vanilla extract, such as Nielsen-Massey
- 1 teaspoon grated lemon zest
- 1¼ cups all-purpose flour
- 1 tablespoon baking powder
- Kosher salt
- 2 cups fresh blueberries (12 ounces), divided
- Sifted confectioners’ sugar, for dusting
1. Preheat and Prepare:
- Preheat your oven to 350 degrees Fahrenheit.
- Grease and flour a 9-inch round springform pan, shaking out any excess flour.
2. Cream Butter and Sugar:
- In the bowl of an electric mixer fitted with the paddle attachment, place the room-temperature butter and granulated sugar.
- Beat on medium speed for 3 minutes until the mixture becomes light and fluffy, occasionally scraping down the sides of the bowl.
3. Incorporate Eggs and Dairy:
- With the mixer on low, add the eggs one at a time, ensuring each egg is well mixed before adding the next.
- Add the ricotta, sour cream, vanilla extract, and grated lemon zest. Mix until well combined. Don’t worry if the batter looks curdled; it’s normal.
4. Combine Dry Ingredients:
- In a small bowl, stir together the all-purpose flour, baking powder, and a pinch of kosher salt.
- Slowly add the dry ingredients to the batter with the mixer on low, mixing just until everything is incorporated.
5. Add Blueberries:
- Using a rubber spatula, gently fold two-thirds of the fresh blueberries into the batter.
- Transfer the batter into the prepared springform pan and smooth the top.
- Scatter the remaining blueberries on top of the cake, lightly pressing them into the surface.
- Bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean.
7. Cool and Serve:
- Allow the cake to cool in the pan for 15 minutes.
- Afterward, remove the sides of the pan and lightly dust the top with sifted confectioners’ sugar.
- Serve the Blueberry Ricotta Cake warm or at room temperature.
How to Store Blueberry Ricotta Cake:
- To store this cake, wrap it in plastic wrap or place it in an airtight container.
- It can be stored at room temperature for up to two days or in the refrigerator for up to a week.
- You can also freeze slices of the cake by wrapping them individually in plastic wrap and storing them in an airtight container in the freezer for up to three months.
Community Tips and Praise:
- Many bakers recommend using fresh, plump blueberries for the best results.
- Some have experimented with different fruit combinations, such as raspberries and blackberries, to create delicious variations of this cake.
- This Blueberry Ricotta Cake has received rave reviews for its moist and tender crumb, making it a favorite for breakfast or dessert.
- Be sure to bring your butter and eggs to room temperature before starting to ensure a smooth batter.
- Do not overmix the batter once you’ve added the dry ingredients to avoid a tough cake.
- You can customize this cake by adding a drizzle of lemon glaze or a scoop of vanilla ice cream for extra indulgence.
Enjoy making and savoring this delightful Blueberry Ricotta Cake!