Description
A delightful Lemon Blueberry Ricotta Tea Cake, perfect for tea time or as a sweet snack, combining a creamy texture with bursting flavors.
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup sugar
- 3 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries
- Extra blueberries for topping
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Mix the ricotta cheese, sugar, eggs, lemon juice, lemon zest, and vanilla extract until smooth.
- Whisk together the flour, baking powder, baking soda, and salt in a separate bowl. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the blueberries, ensuring they are evenly distributed without breaking apart.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Sprinkle extra blueberries on top for an added burst of flavor.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. The top should be golden and lightly spring back when touched.
- Let it cool before serving, allowing the flavors to settle. Enjoy your delicious Lemon Blueberry Ricotta Tea Cake!
Notes
This cake keeps well in the fridge for up to three days and can be made ahead for enhanced flavors.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg