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Blueberry Ricotta Cake
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Blueberry Ricotta Cake

Course Breakfast, Dessert
Cuisine Italian
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8
Author Pam - For the Love of Cooking / Original recipe by Ina Garten

Equipment

  • Stand Mixer or Hand Mixer
  • 9-inch Springform Cake Pan
  • Wire Cooling Rack

Ingredients

  • 1¼ cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • 10 tbsp unsalted butter, at room temperature
  • 1 cup + 1 tbsp white sugar, divided
  • 3 extra large eggs, at room temperature
  • 1 cup whole-milk ricotta
  • 2 tbsp sour cream
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • 12 oz fresh blueberries, divided
  • Powdered sugar, for serving

Instructions

  • Preheat the oven to 350 degrees. Grease and flour a 9-inch springform cake pan or coat it well with cooking spray. 
  • Combine the flour, baking powder, and salt and mix well.
  • Beat the butter and 1 cup sugar using a hand mixer or stand mixer for 3 minutes, until light yellow and fluffy, scraping down the sides of the bowl as needed. 
  • Turn the mixer to low and add the eggs, one at a time, mixing until combined. Add the ricotta, sour cream, vanilla, and lemon zest, and mix well. Side Note: The batter will look a bit curdled. 
     
  • Slowly add the dry ingredients to the batter, mixing until just combined. Fold in 8 ounces of blueberries.
  • Pour the mixture into the prepared cake pan and smooth the top.
  • Scatter the remaining 4 ounces of blueberries over the cake, pressing them lightly. Sprinkle 1 tablespoon of sugar evenly over the cake.
  • Bake for 45-50 minutes, or until a tester inserted into the center comes out clean.  
  • Remove from the oven and let it cool on a wire cooling rack for 15 minutes.
  • When ready to serve, remove the cake from the pan and lightly dust with powdered sugar. Serve warm or at room temperature. Enjoy.