1406. Blueberry Ricotta Cake

This is a simple and easy cake that can be served over breakfast or for an afternoon tea. Ricotta renders the cake delicately moist. The cake is very lightly sweetened because you should not skip the sweet lemon glaze!
If you had rather skip the glaze, make sure to up the sugar content in the cake itself.

Ingredients:

4 large eggs room temperature
1 cup granulated sugar
100g butter melted (not hot)
2 cups ricotta cheese
1/4 cup sour cream
1 tsp vanilla extract
1 cup flour
1/2 tsp salt
2 tsp baking powder
1 Tbsp lemon zest
1 1/2 cups blueberries

For the Glaze:
1 cup powdered sugar
2 Tbsp lemon juice freshly squeezed

Method:

Preheat oven to 350˚F. Grease a 9” springform pan and line the bottom with a ring of parchment. Whisk together flour, salt and baking powder and set aside.

In a large mixing bowl, beat together eggs and sugar on high speed for 2 minutes until frothy.

Blend in melted butter until smooth. Add ricotta, sour cream, vanilla and lemon zest and beat on medium speed for 1 minute or just until blended.

Add flour mixture and beat on low speed just until incorporated. Pour batter into prepared pan and sprinkle blueberries evenly over the top.

Bake in the center of preheated oven for 60-65 min or until edges are lightly browned and cake appears set. It will still have a slight jiggle in the center. Remove from oven and cool 20 minutes in the pan then transfer to a cake platter. 

To make the lemon glaze: In a small bowl or measuring cup, stir together powdered sugar and lemon juice, adding more juice or powdered sugar to thin or thicken the glaze to desired consistency. Drizzle over warm cake and serve.

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