This Italian ricotta cake is easy to make and super moist. A light dessert, perfect for brunch!
Ricotta Blueberry Cake
Servings
8
to 10 servingsPrep time
15
minutesCooking time
1
hourTotal time
1:15
This Italian ricotta cake is easy to make and super moist. A light dessert, perfect for brunch!
Ingredients
3 eggs, room temperature
½ cup of olive oil
400g of ricotta cheese (1 ½ cup)
Zest and juice of 1 lemon
1 ½ tsp of almond extract
1 cup of white sugar
1 ½ cup of white all purpose flour
2 tsp of baking powder
½ tsp of salt
2 cups of fresh blueberries
Turbinado sugar to garnish (optional)
Instructions
- Preheat your oven to 350°F and place the rack in the middle. Brush a 9- or 10-inch circular cake pan with butter or oil. Line the bottom of the pan with a round piece of parchment paper.
- In a large bowl, whisk the eggs with olive oil. Add the ricotta cheese and whisk until you get an homogeneous texture. Then, add the zest and juice of 1 lemon, almond extract and white sugar. Mix well.
- In another bowl, combine the flour, baking powder and salt.
- Stir the dry ingredients into the wet ingredients. Mix well. Add the fresh blueberries, keeping ½ cup aside.
- Pour the mixture into the cake pan. Decorate with the remaining blueberries and a few tablespoons of turbinado sugar.
- Bake for 50-60 minutes. Check the doneness of the cake with a toothpick. Let it sit in the pan for 10 minutes. Next, remove the cake from the pan and let cool completely on a wire rack or plate.
