ChezCindy: Blueberry Ricotta Cake

 

Blueberry cake is the new banana bread.  Blueberries are available most any time of year and can be frozen for when you are ready to bake.  Thus, this moist and scrumptious Blueberry Ricotta Cake can be made as your heart desires.  Perfect for snacking on mid-day, or as a breakfast treat, or a simple dinner dessert.  

One of my most favorite blueberry baking recipes is this scone post from several years ago.  A savory use of blueberries is this delightful salad using fresh blueberries and avocados.  

Enjoy the blues.  

Blueberry Ricotta Cake

10 tablespoons unsalted butter, room temperature

1 cup granulated sugar

3 large eggs, room temperature

1 cup whole-milk ricotta

2 tablespoons sour cream or yogurt

1 teaspoon vanilla extract

1 teaspoon lemon zest

1 1/4 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon fine sea salt

2 1/2 cups fresh blueberries, divided

sifted powdered sugar for dusting

Preheat the oven to 350 degrees.  Grease and flour a 9-inch round springform pan, set aside.

Place the butter and sugar into the bowl of the stand mixer fitted with the paddle attachment, beat on medium speed for 3-5 minutes.  Scrape down the sides, then with the mixer on low, add in the eggs one at a time mixing well before adding the next egg.  Add in the ricotta, sour cream, vanilla, and lemon zest, mixing well until just combined.  

In a separate small bowl, stir together the flour, baking powder, and salt.  With the mixer on low speed, slowly add the flour mixture to the batter, mixing until just combined.  Using a rubber spatula, fold in 2 cups of the blueberries.  Transfer the batter to the prepared pan, smoothing out the top.  Scatter the remaining half cup of blueberries over the surface of the cake, slightly pressing them into the surface.  

Bake the cake for 50-55 minutes until a toothpick inserted into the center of the cake comes out with just a few crumbs attached.  Transfer the pan to a wire rack allowing the cake to cool in the pan for 15 minutes.  Remove the ring of the pan.  Lightly dust with powdered sugar.  Serve warm or at room temperature.