Prep time: 20 mins | Cook time: 1 hr 30 mins | Total time: 1 hr 50 mins | Yield: 8 – 10 SLICES
This soft and flavorful cake is bursting with fresh blueberry with a hint of lemon flavour. A wonderful cake perfect for every occasion. Make this so many times already yet I am still in awe whenever I bite into this heavenly cake.
Ingredients
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3 cups fresh blueberries
3 tablespoons cornstarch
1 cup butter, softened
1 cup sugar
1 teaspoon vanilla extract
zest from 2 lemons (about 1 1/2 teaspoons)
4 large eggs, room temperature
1 cup small curd cottage cheese (or ricotta)
2 1/2 cups all-purpose flour
4 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon fresh lemon juice (optional)
powdered sugar, for dusting
How to make Blueberry Lemon Ricotta Tea Cake
Step 1: Prepare the oven. Preheat it to 335 degrees. And using parchment paper, line a 9-inch springform and grease all sides.
Step 2: Combine the washed and dried blueberries and cornstarch in a large mixing bowl until the berries are coated. Set aside.
Step 3: Place the butter, sugar, vanilla, and lemon zest in a large mixing bowl. Mix the ingredients for approximately 3 minutes until light and fluffy. Add the eggs, a piece at a time, beating every after each addition.
Step 4: Through a sieve, press the cup of cottage cheese, scraping the bottom off. To the creamed ingredients, add cottage cheese. Mix well until the batter is mostly creamy. If using ricotta cheese, simply add it straight to the butter mixture.
Step 5: Whisk the flour, baking powder, and salt in another bowl. Into the batter, sift the dry ingredients and fold using a spatula just until mixed.
Step 6: If using, carefully stir in the lemon juice, then add 2 1/2 cups of the blueberries. Fold them into the batter. Then, into the prepared pan, pour the batter, evenly spreading it to the edges. Over the batter, add the rest of the half cup blueberries, lightly pressing them down.
Step 7: Place in the preheated oven and bake for about 1 hour 10 minutes to 1 hour and 30 minutes. Check the doneness of the cake by inserting a toothpick in the middle of the cake. Once the toothpick comes out clean, the cake is done. Take the cake out of the oven and allow it to cool for at least 10 minutes in the pan before removing it from the pan and peeling the parchment paper off. Completely cool the cake on a rack. Then, dust the top of the cooled cake with about a tbsp of powdered sugar. Serve the cake warm or cool. Enjoy!
Notes:
If ricotta cheese is not available, use a small curd cottage cheese instead and smash through a sieve.
To add a bit of extra lemon flavour, I include around a tsp of lemon juice from one of the zested lemons.
To ensure the cake is perfect, begin checking on it at an hour.
For this recipe, you can use two 8-inches cake pans if a 9-inch springform pan is not available and check the cake at 35 to 40 minutes while baking.
Nutrition Facts:
YIELD: 10 slices, SERVING SIZE: 1 slice
Amount Per Serving: CALORIES: 492 | TOTAL FAT: 22g | SATURATED FAT: 13g | TRANS FAT: 1g | UNSATURATED FAT: 7g | CHOLESTEROL: 127mg | SODIUM: 477mg | CARBOHYDRATES: 68g | FIBER: 2g | SUGAR: 38g | PROTEIN: 8g
Ingredients
- 3 cups fresh blueberries
- 3 tablespoons cornstarch
- 1 cup butter, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- zest from 2 lemons (about 1 1/2 teaspoons)
- 4 large eggs, room temperature
- 1 cup small curd cottage cheese (or ricotta)
- 2 1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon fresh lemon juice (optional)
- powdered sugar, for dusting
Instructions
Step 1: Prepare the oven. Preheat it to 335 degrees. And using parchment paper, line a 9-inch springform and grease all sides.
Step 2: Combine the washed and dried blueberries and cornstarch in a large mixing bowl until the berries are coated. Set aside.
Step 3: Place the butter, sugar, vanilla, and lemon zest in a large mixing bowl. Mix the ingredients for approximately 3 minutes until light and fluffy. Add the eggs, a piece at a time, beating every after each addition.
Step 4: Through a sieve, press the cup of cottage cheese, scraping the bottom off. To the creamed ingredients, add cottage cheese. Mix well until the batter is mostly creamy. If using ricotta cheese, simply add it straight to the butter mixture.
Step 5: Whisk the flour, baking powder, and salt in another bowl. Into the batter, sift the dry ingredients and fold using a spatula just until mixed.
Step 6: If using, carefully stir in the lemon juice, then add 2 1/2 cups of the blueberries. Fold them into the batter. Then, into the prepared pan, pour the batter, evenly spreading it to the edges. Over the batter, add the rest of the half cup blueberries, lightly pressing them down.
Step 7: Place in the preheated oven and bake for about 1 hour 10 minutes to 1 hour and 30 minutes. Check the doneness of the cake by inserting a toothpick in the middle of the cake. Once the toothpick comes out clean, the cake is done. Take the cake out of the oven and allow it to cool for at least 10 minutes in the pan before removing it from the pan and peeling the parchment paper off. Completely cool the cake on a rack. Then, dust the top of the cooled cake with about a tbsp of powdered sugar. Serve the cake warm or cool. Enjoy!
Notes
If ricotta cheese is not available, use a small curd cottage cheese instead and smash through a sieve. To add a bit of extra lemon flavour, I include around a tsp of lemon juice from one of the zested lemons. To ensure the cake is perfect, begin checking on it at an hour. For this recipe, you can use two 8-inches cake pans if a 9-inch springform pan is not available and check the cake at 35 to 40 minutes while baking.
