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Olive Oil Ricotta Lemon Blueberry Cake
Looking for a cake that’s bursting with bright flavors, moist texture, and subtle sweetness? This Olive Oil Ricotta Lemon Blueberry Cake is a delightful twist on traditional lemon cakes. The ricotta cheese lends a creamy richness, olive oil adds a smooth texture, and fresh blueberries provide pops of fruity flavor. Perfect for brunch, afternoon tea, or as a light dessert, this cake will impress your guests with its unique taste and texture.
Equipment
- 9-inch round cake pan
- Mixing Bowls
- Hand or stand mixer
- Spatula
- Zester
- Measuring Cups and Spoons
- Whisk
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ⅔ cup olive oil
- ¾ cup granulated sugar
- 2 large eggs
- 1 cup ricotta cheese
- Zest of 1 lemon
- Juice of 1 lemon about 3 tbsp
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 1 tbsp flour for coating blueberries
Instructions
Prepare the Oven and Pan
- Preheat the oven to 350°F (175°C).
- Grease a 9-inch round cake pan with olive oil or line it with parchment paper.
Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream the Wet Ingredients
- In a large bowl, beat the olive oil and sugar together until smooth and well combined.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the ricotta cheese, lemon zest, lemon juice, and vanilla extract. Mix until smooth.
Combine Dry and Wet Ingredients
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Toss the blueberries with 1 tablespoon of flour to prevent them from sinking, then gently fold them into the batter.
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 into the center comes out clean.
Cool and Serve
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar or drizzle with a lemon glaze if desired.
Notes
Tips for the Perfect Olive Oil Ricotta Lemon Blueberry Cake
- Use Fresh Lemons: Fresh lemon juice and zest bring out the best citrus flavor.
- Room Temperature Ingredients: Eggs and ricotta should be at room temperature for a smoother batter.
- Coat the Blueberries: Lightly dusting the blueberries in flour prevents them from sinking to the bottom.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 310 |
| Protein | 7g |
| Carbohydrates | 38g |
| Fat | 15g |
| Fiber | 2g |
| Sugar | 20g |
Why You'll Love This Recipe
- Moist and Rich: Ricotta cheese and olive oil create a luxurious texture.
- Zesty and Sweet: The combination of lemon and blueberries is bright and refreshing.
- Simple Elegance: A beautiful cake with minimal effort.
Serving Suggestions
- Pair with a cup of herbal tea or coffee.
- Serve with a dollop of whipped coconut cream for a vegan touch.
- Drizzle with lemon glaze for extra sweetness.