Blueberry-Lemon Ricotta Cake
Recipe - Welcome
Blueberry-Lemon Ricotta Cake
Prep Time30 Minutes
Servings10
Cook Time80 Minutes
Ingredients
2 cups all purpose flour (see note)
1 cup granulated sugar
2 tsp baking powder
1 tsp salt
3/4 cup Egg Beaters® or 3 large eggs
1 1/2 cups ricotta cheese
1 Tbs vanilla
1 large lemon (zest and 2 Tbs juice)
1/2 cup (1 stick) Brookshire’s Unsalted Butter, melted
3 cups blueberries, divided
1/4 cup lemon curd
2 Tbs Brookshire’s Whole Milk
2/3 cup powdered sugar
Directions
- Preheat oven to 350° F. Grease a 9-inch cake pan with nonstick spray. Line the bottom with parchment paper. Set aside.
- In a large bowl, combine the flour, granulated sugar, baking powder and salt. In a medium bowl, whisk the eggs until frothy. Add ricotta, vanilla, lemon zest and lemon juice. Stir until smooth. Fold into dry ingredients just until blended. Add melted butter and 1 1/2 cups of blueberries. Stir carefully to not crush the blueberries.
- Pour batter into prepared pan. Scatter remaining blueberries on top. Bake for 1 hour 10 minutes to 1 hour 20 minutes, or until edges are golden-brown and a toothpick inserted into center comes out clean. Let cool for 15 minutes in the pan. Then, invert the cake onto a large cake plate.
- To make the glaze, add the lemon curd and milk to a measuring cup. Stir in the powdered sugar until smooth. Pour glaze over the cake, or serve slices with glaze spooned over the top.
Note: If using real eggs instead of Egg Beaters®, reduce flour to 1 1/2 cups.
30 minutes
Prep Time
80 minutes
Cook Time
10
Servings
Shop Ingredients
Makes 10 servings
Brookshire's All-Purpose Flour - 2 Pound
$2.69$1.35/lb
Brookshire's Extra Fine Granulated Sugar - 2 Pound
$2.19$1.10/lb
Brookshire's Double Acting Baking Powder - 10 Ounce
$2.69$0.27/oz
Brookshire's Table Salt - 26 Ounce
$0.99$0.04/oz
Egg Beaters Egg, Original - 32 Ounce
$6.29 was $6.99$0.20/oz
Frigo Cheese, Whole Milk, Ricotta - 15 Ounce
$5.29 was $5.49$0.35/oz
Adams Extract Vanilla Extract, Pure - 1.5 Ounce
$6.99 was $8.99$4.66/oz
Fresh Lemon - 1 Each
$0.89
Brookshire's Unsalted Butter, 4 Quarters - 4 Each
$5.49 was $5.99$1.37 each
Fresh Blueberries - 11 Ounce
$2.99 was $3.99$0.27/oz
Not Available
Brookshire's Whole Milk - 0.5 Gallon
$1.89$3.78/gal
Brookshire's Confectioner's Powdered Sugar - 2 Pound
$2.49 was $2.79$1.25/lb
Directions
- Preheat oven to 350° F. Grease a 9-inch cake pan with nonstick spray. Line the bottom with parchment paper. Set aside.
- In a large bowl, combine the flour, granulated sugar, baking powder and salt. In a medium bowl, whisk the eggs until frothy. Add ricotta, vanilla, lemon zest and lemon juice. Stir until smooth. Fold into dry ingredients just until blended. Add melted butter and 1 1/2 cups of blueberries. Stir carefully to not crush the blueberries.
- Pour batter into prepared pan. Scatter remaining blueberries on top. Bake for 1 hour 10 minutes to 1 hour 20 minutes, or until edges are golden-brown and a toothpick inserted into center comes out clean. Let cool for 15 minutes in the pan. Then, invert the cake onto a large cake plate.
- To make the glaze, add the lemon curd and milk to a measuring cup. Stir in the powdered sugar until smooth. Pour glaze over the cake, or serve slices with glaze spooned over the top.
Note: If using real eggs instead of Egg Beaters®, reduce flour to 1 1/2 cups.