Blueberry Lemon Ricotta Cake
  1. Preheat oven to 350°F (180°C). Grease and line a 9x5-inch loaf pan with parchment paper.

  2. Beat butter, sugar and lemon zest until light and fluffy.

  3. Add eggs one at a time, then mix in vanilla, lemon juice and ricotta until smooth.

  4. Gently fold in flour, baking powder and salt.

  5. Toss blueberries in 1 tbsp flour (so they don’t sink) and gently fold through.

  6. Pour into the pan, smooth the top and bake 50–60 minutes, or until a skewer comes out clean.

  7. Cool for 10 minutes in the pan, then transfer to a wire rack.

  8. Drizzle with icing or dust with powdered sugar.

Course🍰Dessert

Diets🥕Vegetarian...

Category🎂Cake

Cuisine🇺🇸American

Occasions🎉Celebration🫖Tea Time

Season☀️Summer

DifficultyMedium ⏰ 1h

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