THE RECIPE JOURNAL · Dessert
Blueberry Ricotta Cake Infused with Lemon
This cake is a delightful blend of creamy ricotta and juicy blueberries, with a bright hint of lemon to keep things fresh. It’s perfect for a cozy afternoon treat or a simple dessert that feels special.
FROM THE KITCHEN • Blueberry Ricotta Cake Infused with Lemon
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Noodles with Meat Sauce
Something delicious to watch next.
01
Step 1
Start by heating your oven to 325°F (165°C) and greasing a Bundt pan or a silicone mold. In a large bowl, beat together the sweetener, butter, and one egg until the mixture becomes light and fluffy. Then stir in the ricotta, lemon zest, and vanilla until everything is well combined. In another bowl, whisk together the almond flour and baking powder. Gradually add the almond flour mixture to the wet ingredients, alternating with the remaining eggs, mixing well after each addition. Gently fold in the blueberries, being careful not to break them up. Pour the batter into your prepared pan and bake for about 50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes before flipping it out onto a wire rack to cool completely.
Why you’ll love it
This cake is wonderfully moist and tender thanks to the ricotta cheese. The fresh blueberries add bursts of sweetness, while the lemon infusion brings a bright, zesty flavor that balances the richness beautifully.
How to serve
Serve slightly warm or at room temperature with a dusting of powdered sugar. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
Storage & leftovers
Store leftovers in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to five days or freeze slices wrapped tightly for up to one month. Thaw at room temperature before serving.
