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Blueberry Cake

Category Dessert
Servings 8 servings
Calories 303 calories
Skill Required Medium
Duration 1 hour 10 minutes

Blueberries are great additions to cakes, not only for their nice color, but for their freshness too. You can enjoy this blueberry cake as a sweet afternoon treat or even as your breakfast with a cup of tea or coffee.

  • 3.5 ounces (100 grams) butter, room temperature
  • 2/3 cup (135 grams) white sugar
  • 2 eggs
  • 2/3 cup (170 grams) ricotta cheese
  • 1 teaspoon lemon zest
  • 1 teaspoon baking powder
  • 2 cups (280 grams) flour
  • 3.5 ounces (100 grams) blueberries, raw
  • 1 tablespoon powdered sugar
  • 1-2 tablespoons lemon juice
  • Preheat the oven to 350 degrees F/175 degrees C.
  • Put the butter in your kitchen aid mixing bowl. Add the sugar.
  • Process until the butter and sugar combine, and the sugar melts.
  • Add the eggs and the ricotta cheese. Process further.
  • Add the lemon zest and baking powder.
  • Gradually add the flour, one spoon at a time, until you make a creamy thick batter. Stop the kitchen aid.
  • Add the blueberries and mix with a spoon to incorporate them into the batter.
  • Lay a tart tray with parchment paper and add the blueberry batter.
  • Bake it for 40 minutes.
  • Meanwhile, mix powdered sugar with lemon juice for the glaze.
  • Before removing the cake from the oven, test it using a toothpick: prick the cake and, if the toothpick is clean and dry when you take it out, the cake is baked. If not, continue to bake it for another 3-5 minutes.
  • Slice the cake and serve it with lemon glaze.
Nutrition Per Serving
303 kcal
14 g
7 g
37 g