Blueberry Ricotta Cake Recipe – European Special
The Blueberry Ricotta Cake is a delightful European dessert that combines the richness of ricotta cheese with the burst of fresh blueberries. This moist and fluffy cake has a delicate crumb and subtle tang, making it perfect for breakfast, brunch, or dessert. Lightly dusted with powdered sugar or served with whipped cream, this cake is a simple yet elegant treat that pairs beautifully with coffee or tea.
- Prep Time15 min
- Cook Time45 min
- Total Time1 hr
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup ricotta cheese (whole milk preferred)
- ½ cup buttermilk or whole milk
- 1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour to prevent sinking)
For Garnish (Optional):
- Powdered sugar
- Whipped cream
- Lemon zest
Prepare the Batter:
Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, beat butter and sugar until light and fluffy.
Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
Mix in the ricotta cheese until smooth.
Gradually add the dry ingredients, alternating with buttermilk, until just combined.
Gently fold in blueberries (tossed in flour).
Bake the Cake:
Pour the batter into the prepared cake pan and smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serve:
Dust with powdered sugar and top with lemon zest if desired.
Serve with whipped cream or a side of fresh blueberries.
Recipe Notes:
Ricotta Cheese: Use whole milk ricotta for a creamier texture. Ensure it’s well-drained to avoid excess moisture in the batter.
Blueberries: Tossing the blueberries in a tablespoon of flour before adding them to the batter helps prevent them from sinking to the bottom of the cake.
Buttermilk Substitute: If you don’t have buttermilk, you can use whole milk or a mixture of milk and a teaspoon of lemon juice.
Baking Time: Check the cake for doneness by inserting a toothpick into the center; it should come out clean when the cake is ready.
Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
