Blueberry Ricotta Cake

This easy Blueberry Ricotta Cake is perfect served as a breakfast or coffee cake. Ricotta cake is a delicately sweet and elegant dessert with a clafoutis-like texture.


For the Blueberry Ricotta Cake:
4 large eggs, room temperature
2/3 cup granulated sugar
8 Tbsp unsalted butter, melted (not hot)
15 oz ricotta cheese, (about 2 cups)
1/4 cup sour cream
1 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp salt
2 tsp baking powder
1 Tbsp lemon zest, from 1 large lemon
8 oz blueberries, (1 1/2 cups) rinsed and dried
For the Glaze:
1 cup powdered sugar
2 Tbsp lemon juice, freshly squeezed

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