A simple but beautiful italian dessert, this easy blueberry lemon ricotta cake is perfect for spring and summer.
PREP TIME: 10 MIN
– 1 cup Whole Milk Ricotta Cheese – 1 ½ cups All Purpose Flour – 2 Lemons, Juice and Zest – 1 cup Fresh Blueberries – 3 Eggs – 1 tsp. Vanilla – ½ tbsp. Baking Powder – ¾ cup sugar – 1 tsp. Salt – ½ cup Butter (1 stick) – ¼ cup Powdered Sugar (for serving)
COOK TIME: 40 min
INGREDIENTS
Cream together butter, sugar, lemon juice & zest, and vanilla. Then add eggs.
Stir in ricotta cheese.
Combine dry ingredients and incorporate.
Gently add in blueberries.
Pour into a springform pan and bake at 375 for 40-45 minutes.
Allow to cool and top with powdered sugar before serving.