Description
A tender and moist tea cake bursting with fresh blueberries and zesty lemon, perfect for afternoon tea or as a delightful dessert.
Ingredients
Scale
- 1 cup ricotta cheese
- 3/4 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 lemon, zested and juiced
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- Extra blueberries for topping
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Beat together the ricotta cheese, sugar, and softened butter until smooth and creamy.
- Add in the eggs, vanilla extract, lemon zest, and lemon juice. Mix until well combined.
- Whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the ricotta mixture, stirring gently until just combined.
- Fold in the fresh blueberries, ensuring they’re evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Top the batter with extra blueberries for an even more delicious finish.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool a bit before serving, and enjoy the tantalizing aroma that fills your home!
Notes
Can be baked a day in advance. Store in an airtight container. For lower-fat, use part-skim ricotta cheese.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 16g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg