Lemon Blueberry Ricotta Cake

A little something to sweetened up this year’s Mother’s Day brunch.  Loosely based off of a Giada de Laurentiis’ recipe and a basic ricotta cheesecake recipe.

Ingredients:

  • 1 pint fresh Blueberries + 1/2 pint fresh Blueberries
  • 2 lb (32 oz) Whole-milk Ricotta Cheese
  • 4 Eggs
  • 3/4 cup Sugar
  • 1 tsp Salt
  • 2 tsp Vanilla Extract
  • 1 Lemon (zest the lemon, set aside the zest, and then cut the lemon in half)
  • 1 cups Flour
  • Powdered Sugar for dusting

Directions:

  1. Preheat the oven to 350 degrees.
  2. In a food processor puree 1 pint of blueberries.
  3. Add the ricotta into the food processor with the blueberries, and blend until smooth.
  4. Add the eggs, vanilla extract, and the juice from half of the lemon.
  5. Continue to blend.
  6. Pour the ricotta mixture into a bowl, and stir in the 3/4 cup sugar.
  7. Stir in the salt.
  8. Stir in the lemon zest.
  9. Stir in the flour until well combined.
  10. Grease a 9″ springform pan, and fill the pan with the cake batter.
  11. Bake for 1 hour.  Use the clean toothpick/knife test to make sure that the cake is fully baked through.
  12. Cool the cake fully before springing from the pan.
  13. Right before serving, arrange the remaining blueberries on top of the cake.
  14. Lightly dust the cake with powdered sugar.

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