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.
Ingredients
- 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
Instructions
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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.
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In a mixing bowl, whisk flour, sugar, baking powder and salt. Set aside.
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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.
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Using a spatula, fold the wet ingredients in the dry ingredients. Fold in the melted butter and fold in 3/4 cup of blueberries.
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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.
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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.
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Options: You can sprinkle with powdered sugar and serve with extra lemon curd and extra fruit.