Blueberry Ricotta Cake
Noelle Kovary
Dessert
This incredible Blueberry Ricotta Cake recipe comes from Noelle Kovary (@noellekovary). Made with creamy ricotta cheese, fresh blueberries, and fragrant lemon zest, it bakes into a wonderfully moist, tender cake that's perfect for brunch, birthdays, baby showers, or summer gatherings. Topped with a fluffy mascarpone whipped cream, it's an elegant dessert that's as beautiful as it is delicious. Huge thanks to Noelle for creating and sharing this recipe!
Ingredients
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10 tbs ( 1 ¼ sticks) room temperature butter
1 cup granulated sugar
3 extra large room temperature eggs
1 cup whole milk ricotta
2 tbs sour cream
1 tsp vanilla extract
zest from 1 washed lemon
1 ¼ cup all purpose flour
1 tbs baking powder
kosher salt
2 cups fresh blueberries
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3 cups fresh whipped cream
1 cup mascarpone
⅓ cup organic cane sugar (I used coconut sugar)
Optional: Add lemon zest and vanilla if you like.
Directions
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Grease and flour 9 inch round Springform or other baking pan of similar size (I doubled this recipe to make this 2 layers)
In a mixing bowl, combine butter and granulated sugar and blend for 2-3 minutes until smooth.
With the mixer on low, add the eggs one at a time
Add ricotta, sour cream, vanilla, and lemon zest and mix to combine.
With mixer on low, add flour, baking powder, and salt. Mix until smooth.
Hand fold in the blueberries. Gently combine.
Bake in preheated 350 degree F oven for about 45 minutes or until a toothpick comes out clean.
Remove from oven and cool for 15 minutes in pan.
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Mix together whipped cream, mascarpone, and cane sugar. (Optional: Add in lemon zest and vanilla if you would like)
Put your cake together and top it with this :)
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