Lemon Blueberry Ricotta Cake | Vessy’s Gourmet kitchen

Vessy’s Gourmet kitchen

Name: Lemon Blueberry Ricotta Cake
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 6
Ingredients: La Tourangelle Extra Virgin Olive Oil; Maicena Iris Cornstarch; Forbidden Fruit Organic Blueberries; Bellwether Farms Whole Milk Basket Ricotta, 12 oz, From Grade A Milk; Turtles Egg; Baker's® Imitation Vanilla Flavor; Key Lemon; Podravka Baking Powder; Great Value Enriched, Bleached & Pre-sifted All-purpose Flour; C&H Pure Cane Granulated White Sugar; Truly Grass-Fed · Natural Creamy Unsalted Butter (8 oz)

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Lemon Blueberry Ricotta Cake

Serves 635 mins prep45 mins cook

The Best Lemon Blueberry Ricotta Cake- sweet, fluffy and zesty! Breakfast or dessert- you decide!

0 servings

What you need

extra-virgin olive oil

cornstarch

cup blueberry

Bellwether Farms Whole Milk Basket Ricotta, 12 oz, From Grade A Milk

ricotta cheese

egg

vanilla extract

lemon

baking powder

all purpose flour

sugar

unsalted butter

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Instructions

1. Wash blueberries, mix with cornstarch and set aside;
2. Beat butter with sugar, vanilla, lemon juice, lemon zest, eggs and ricotta until well combined;
3. Sieve the flour and baking powder.
4. Mix in gently 1 cup of the blueberries as you reserve 1/2 cup for the top;
5. Brush olive on the parchment paper and pour mixture over a 9 inch cake pan;
6. Top with remaining blueberries;
7. Bake at 350 F for about 45 mins until a toothpick comes out dry;
8. Cool off for 10 mins, sprinkle powdered sugar and enjoy 😊

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