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
Cuisine: International
Ingredients: Asturi Bruschettini, Classico Virgin Olive Oil; Clabber Girl Gluten Free Non GMO Corn Starch; Naturipe Fresh Blueberries; Miceli's Part Skim Ricotta Cheese; Turtles Egg; Value Corner Vanilla Flavor, Imitation; Oppy Organic Meyer Lemons; SIGNATURE SELECTS Baking Powder, Double Acting; Gold Medal All Purpose Flour with Resealable Bag; Cake Mate Sugar, Blue; Challenge Butter, Unsalted, European Style

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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

Asturi Bruschettini, Classico Virgin Olive Oil

extra-virgin olive oil

cup blueberry

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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