Blueberry Lemon Ricotta Tea Cake

This Blueberry Lemon Ricotta Tea Cake is so moist and delicious. Everyone loves the combination of blueberries and lemons, and the ricotta helps make the cake extra tender. It's perfect for serving with tea or coffee. 

I love baking with ricotta cheese. It makes everything so soft and tender. Add it to cookies and you end up with little mini cakes. It's also wonderful in bundt cake recipes.

I also love when a recipe calls for lemon zest. We have a lemon tree in the back that produces some of the biggest lemons I've ever seen. All I need to do is head to our (tiny) back yard and pick a lemon or two.

Then there's the blueberries in this blueberry lemon ricotta tea cake. You mix lots of blueberries into the batter, and then you sprinkle even more over the top of the cake before baking.

The blueberries in the cake get all "jammy" and squishy, adding the sweet flavor of the fruit to the cake.

This cake takes only 20 minutes to assemble, making it so easy when you have a craving for cake or need to make a cake at the last minute. It does require about an hour and a half to bake, but you can serve it warm and don't have to worry about frosting. The blueberries on top provide just enough sweetness.

What equipment do you need to make this cake?

First, you will need a nine inch springform pan with 3-inch high sides. 

You will also need either a hand mixer or a stand mixer. I love my KitchenAid. 

To make sure that the blueberries do not sink to the bottom of this cake, you toss them in cornstarch. This helps them stay suspended in the batter. 

This worked great, but be forewarned that the blueberries on top may still look all cornstarch-y even after the cake has been baked. Fortunately, after you sprinkle the top with confectioners sugar, you won't be able to tell the difference, either in looks or in taste.

Welcome to the Cake Slice Bakers! 

Here's what everyone baked:

Blueberry Lemon Ricotta Tea Cake

• Karen's Kitchen Stories
• My Recipe Reviews
• Sweet Sensations
• Culinary Adventures with Camilla

Raspberry Cremeschnitte

• Amandie Bakes 

Tiramisu Cake

• All That's Left Are The Crumbs
• A Day in the Life on the Farm

Blueberry Lemon Ricotta Tea Cake

Yield: 12 servings

Author: Karen Kerr

prep time: 20 minutes cook time: 80 minutes total time: 100 minutes

This Blueberry Lemon Ricotta Tea Cake is so moist and delicious. Everyone loves the combination of blueberries and lemons, and the ricotta helps make the cake extra tender. It's perfect for serving with tea or coffee.

ingredients:

• 3 cups (300 grams) blueberries
• 3 tablespoons cornstarch
• 1 cup unsalted butter
• 1 cup sugar
• 1 teaspoon vanilla
• Zest from 2 lemons
• 4 large eggs
• 1 cup whole milk ricotta cheese
• 2 cups (250 grams) all purpose flour
• 1/2 cup (48 grams) almond flour
• 4 teaspoons baking powder
• 1/4 teaspoon salt
• Powdered sugar for dusting

instructions:

How to cook Blueberry Lemon Ricotta Tea Cake

1. Heat the oven to 335 degrees F and line the bottom of a 9 inch springform pan with parchment paper. Spray the pan with spray oil.
2. Toss the blueberries with the cornstarch in a bowl and set aside. 
3. In the bowl of a stand mixer, cream the butter, sugar, vanilla, and lemon zest with the paddle attachment until fluffy and light. Scrape down the sides of the bowl.
4. Add the eggs, one at a time, and mix each one in thoroughly. 
5. Add the ricotta and mix until the batter is thoroughly mixed. 
6. In another bowl, whisk together the flour, almond flour, baking powder, and salt. Using a strainer, sift the dry ingredients into the butter/sugar/egg mixture and then fold with a rubber spatula until combined. 
7. Fold in 2 1/2 cups of the blueberries and spread the batter in the pan. Top with the remaining blueberries. 
8. Bake the cake for 80 to 90 minutes, until a toothpick comes out clean. My baking time was 80 minutes. 
9. Cool the cake on a wire rack until it is just slightly warm. Dust with the powdered sugar before serving. 

https://www.karenskitchenstories.com/2019/06/blueberry-lemon-ricotta-tea-cake.html

Karen's Kitchen Stories

cake, blueberries, ricotta, lemon

Dessert

Northern European

Created using The Recipes Generator

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The European Cake Cookbook by Tatyana Nesteruk. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs.

Our choices for June 2019 were ~

1. Blueberry Lemon Ricotta Tea Cake
2. Raspberry Cremeschnitte
3. White Chocolate Raspberry Pistachio Mousse Cake
4. Tiramisu Cake

There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes! Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes.

If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details. The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

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