Description
A delightful Lemon Blueberry Ricotta Tea Cake that combines creamy ricotta, sweet-tart blueberries, and refreshing lemon, perfect for afternoon tea or as a light dessert.
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup sugar
- 2 large eggs
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries (plus extra for topping)
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Combine the ricotta cheese and sugar in a large mixing bowl, mixing until well blended.
- Add the eggs, lemon juice, lemon zest, and vanilla extract, mixing until smooth.
- Whisk together the flour, baking powder, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in the blueberries gently.
- Pour the batter into the prepared cake pan and top with extra blueberries.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Allow the cake to cool slightly before serving.
Notes
This cake can be made ahead of time and stored in an airtight container for freshness. For a fun twist, try adding nuts or substituting lemon with orange.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 223
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg