This Blueberry Cake has a moist and tender crumb with fresh lemon, creamy ricotta and juicy blueberries! It’s the perfect cake for an afternoon treat or weekend brunch!
- 1 cup cane sugar
- 1/2 cup extra virgin olive oil
- 3 large eggs (room temperature)
- 1 cup full fat ricotta cheese (room temperature)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 1/4 cup all-purpose white flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 1/4 cup fresh blueberries
- Preheat oven to 375F and grease or line a 8 x 8 x 3 inch square pan with parchment paper.
- In a large bowl, whisk together the sugar and oil. The mixture will be thick and gritty.
- Whisk in one egg at a time, then the ricotta, lemon zest and vanilla. The mixture will be smoother, but will still look a little grainy from the ricotta.
- Mix together the flour, baking powder and salt, and use a spatula to gently fold it into the wet mixture. Be careful not to over mix.
- Pour the batter into the prepared pan and scatter the blueberries on top.
- Bake for 35-40 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
- Let cool on a wire rack. Slice and serve.
- Store leftover cake in an airtight container at room temperature and enjoy within 3-4 days.
- Make sure your eggs and ricotta are at room temperature. Warmer ingredients incorporate together better than cold ingredients.
- If you don’t have cane sugar, you can substitute granulated sugar.
- I don’t recommend using an 8 x 8 x 2 inch square pan as it is too small to hold the batter.
- If you’re using a darker pan, keep an eye on your cake as it reaches the lower end of the suggested baking time. Cakes tend to bake and brown faster in darker baking pans.
- Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.
Keywords: blueberry ricotta cake, lemon blueberry cake