During my stop in Carmel, California, I visited the Olivier Napa Valley store and purchased a Meyer Lemon Creme among other items. This is the best lemon curd I have ever had and it made all the difference in my recipe. I will be ordering more online!
This cake is light and not too sweet. It’s perfect with a cup of coffee or afternoon tea. I really like it because it’s not your standard cinnamon coffee cake – which I love, but I also love to have a variety of options for my guests and this flavor combination and texture is wonderful. I can’t wait to host a brunch, tea party or make this Christmas morning.
Start by preparing a springform pan. I lined the bottom and sides with parchment paper and buttered the paper.
Note: you could sprinkle sugar on the buttered parchment paper for a little extra sweetness on the outside of the cake.
In a mixing bowl, whisk together the flour, sugar, baking powder and salt. Set aside. In a separate bowl, whisk the eggs until well blended. Whisk in the ricotta cheese, lemon zest and vanilla extract. Fold the wet ingredients into the dry ingredients until blended. Fold in the melted butter. Fold in most of the blueberries, reserving about 1/4 cup to garnish on top.
Pour half of the batter into the pan and spread out evenly to the edges. Dollop half the lemon curd and swirl with a knife or toothpick.
Pour the remaining batter, dollop with the remaining lemon curd and swirl like before. Add the remaining blueberries and lightly press into the batter. Bake at 350° for 50-60 minutes depending on your oven. I baked my cake for 55 minutes and tested the center with a toothpick which came out clean.
This recipe was delicate and delicious with all the right pops of flavor. A wonderful addition to any special breakfast or brunch. Feel free to substitute the blueberries with other berries or fruit.
Blueberry Lemon Ricotta Cake
A light and bright breakfast cake that can be enjoyed any time of day. Perfect for brunch or afternoon tea. Fresh blueberries and a good quality lemon curd will make all the difference.
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt prefer Diamond brand
- 3 large eggs, room temperature
- 1 ½ cups ricotta cheese (whole milk)
- 1 teaspoon vanilla extract
- zest of 1 large lemon
- 1 stick unsalted butter, melted
- 6 Tablespoons lemon curd
- 1 cup fresh blueberries
Pre-heat oven to 350°. Line a 9 inch diameter springform pan or cake pan with tall sides and lightly coat with butter. Set aside.
In a mixing bowl, whisk flour, sugar, baking powder and salt. Set aside.
In a separate mixing bowl, whisk the eggs until well blended. Add the ricotta cheese, vanilla extract and lemon zest and whisk until all ingredients are incorporated.
Using a spatula, fold the wet ingredients in the dry ingredients. Fold in the melted butter and fold in 3/4 cup of blueberries.
Pour half the batter into the pan, spreading evenly to the edges. Dollop three tablespoons of lemon curd onto the batter and swirl it around with a knife. Repeat step and create a second layer. Scatter the remaining blueberries on top and slightly press them into the batter.
Bake for 50-60 minutes until golden brown or a knife or toothpick inserted in the center of the cake comes out clean. Allow to rest about 15-20 minutes before removing from the mold.
Options: You can sprinkle with powdered sugar and serve with extra lemon curd and extra fruit.