Blueberry Lemon Ricotta Cake
22 May 2013
Some things are just meant to go together. Chocolate and peanut butter. Buster and Lucille Bluth. Blueberries and lemon. I had an awful lot of ricotta cheese on my hands after making my favorite vegetable tart, so I decided that it should be the vehicle for this delicious combination.
I was making this cake for dinner with friends, one of whom is a real blueberry lover, so I poured them on extra thick. It’s funny–I don’t often buy blueberries, or even think about them at all, despite the fact that they are probably one of the best foods for you, or so they say. I am not sure if they’re too tart for me or if I’m really just a cherry girl at heart, but in any case, this cake was a delectable reminder to me to consider the humble yet succulent blueberry on my grocery list.
In other happy news, I am in love with the structure of this cake and have already adapted it (Lemon thyme apricot! Coming soon!). The bottom layer is a dense white cake spiked with lemon, the fruit provides the middle layer, and the top is a tart and creamy ricotta-based cheesecake. Perfection. I love how the fruit becomes unmoored from its place and floats to the top of the cake, making little blueberry clouds in a ricotta sky.
Blueberry Lemon Ricotta Cake
Recipe from Kitchen Thymes
Batter
1 cup of Unbleached All-Purpose Flour
3/4 cup of sugar
1 1/4 teaspoons of baking powder
1/2 teaspoon of salt
1/3 cup of milk
1/4 cup of butter
1 large egg
1/2 teaspoon of vanilla
zest from one small lemon
1 1/2 cups of fresh (or frozen) blueberries
Topping
2 large eggs
1 1/4 cups of ricotta cheese
1/3 cup of sugar
1/4 teaspoon of vanilla
-Preheat the oven to 350 degrees.
-Grease an 8 inch spring form pan.
-For the batter: In a small bowl, combine the flour, sugar, baking powder and salt. Add the milk, butter, egg and vanilla, beating till smooth. Spoon the batter into a greased 8 inch pan. Sprinkle the blueberries over the batter.
-For the topping: In a small bowl, beat the eggs till frothy, then beat in the cheese, sugar and vanilla. Spread this mixture evenly over the blueberries.
-Bake the cake for 55 to 60 minutes, or until it’s golden brown around the edges. Remove from the oven and cool to lukewarm before serving.

May 22, 2013 @ 06:31:18
You are killing me. KILLING ME! I am just home from the gym and starving! Just crammed a spoonful of peanut butter into my mouth. Now will go back and read recipe.
May 22, 2013 @ 11:48:25
You are hilarious, and I love you. And I also understand the endless appeal of peanut butter!
May 22, 2013 @ 13:39:43
Hey Cameron! I nominated you for The Liebster Award, check out my page 😉
May 30, 2013 @ 19:29:55
Thank you so much! You’re so sweet;) I have actually received it before, but I am so honored! 🙂
May 27, 2013 @ 12:02:05
Ooh, this sounds heavenly; I’m also a blueberry lover at heart (cherries are great, but something about blueberries just makes me happy) and think that I could happily sink my teeth into this.
Also, love the description: “little blueberry clouds in a ricotta sky.” Sounds like my idea of heaven. 🙂 x
May 30, 2013 @ 19:49:25
I was totally thinking of you when I wrote this post! You are the queen of blueberries and lemon–remember those heavenly cupcakes you made us when we went to Tahoe? Good times:)