Can you use frozen blueberries?

Yes, you can use frozen blueberries in this cake. Just make sure they're thawed first and drained of any excess juices. You should also pat them dry with a paper towel.

What size pan works best for this recipe?

You'll need a pan large enough for all the batter. I've had the best results with an 8 x 8 x 3 inch square pan, but you can also use a 9-inch springform pan. The cake will take about 35-40 minutes to bake in either pan. You can also use a 9 x 9 x 2 inch square pan but reduce the baking time to 30-35 minutes. I like to use the toothpick test to check for doneness. I don't recommend using an 8 x 8 x 2 inch square pan or a loaf pan as these pans are too small to hold the batter and the cakes may sink in the middle.

Can you substitute cottage cheese for ricotta cheese?

Ricotta has a fine, grainy texture and mild taste. While cottage cheese also has a mild flavor, it has a lumpy texture. I haven't tested this recipe with cottage cheese. While the flavor may work, it could affect the texture of the cake. If you give it a try, I suggest using full fat cottage cheese and using an electric mixer to beat the cottage cheese into the cake batter.

Why did my cake sink in the middle?

Your cake may sink in the middle if you wait too long to put it in the oven after you've mixed the batter and/or poured it into the pan. (This has happened to me when taking process photos for recipes)! It could also happen if you open the oven door before the middle of the cake is set or if you use a cake pan that is too small for the batter.

Do you need to refrigerate this ricotta cake?

No, this cake doesn't need to be refrigerated. It can be stored at room temperature in an airtight container.

How long will this lemon blueberry cake last?

At room temperature, the cake will last for 3-4 days. To keep it longer, you can store it in the refrigerator, where it will last for about a week.

Can you freeze blueberry cake?

Absolutely! You can store pieces of the cake in a single layer in a freezer safe container. Or you can wrap the full cake tightly in plastic wrap, store it in a resealable bag and place it in the freezer. It should last for 2-3 months. Defrost in the refrigerator or at room temperature.

Blueberry Cake with Lemon and Ricotta

Name: Blueberry Cake with Lemon and Ricotta
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Canadian
Ingredients: 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

Description

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!

Ingredients

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

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Instructions

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 center 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.

Notes

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.