Bite Of Minnesota: Blueberry Lemon Ricotta Cake

After last week's blueberry haul, I was tempted to go again this past weekend because I had run out of blueberries. In the last week, berries have been frozen on cookie sheets, muddled into cocktails and baked into desserts, leaving us a few pints for snacking. While I decided to not make the drive, it looks like I have another chance this upcoming weekend as Rush River still has plenty of berries.

One of the desserts I made last week had been on my list for quite awhile. I found the recipe for Blueberry Ricotta Cake through Pinterest and finally got around to making it. The recipe came together quickly and made me wonder why I had waited so long. This dessert is essentially a layer of moist cake topped with a layer of ricotta and blueberry goodness. Since the layers are baked on top of each other, the cake rises up into the cheese mixture and the berries drop into the cake mixture, offering perfect bites throughout. This would be a great dessert to bring for a gathering and looks impressive when cut into slices. Keep an eye on the cake towards the end of baking as to not overcook.

Blueberry Ricotta Cake
Kitchen Thymes Blog

Batter
1 cup all purpose flour
3/4 cup granulated sugar
1 ¼ tsp baking powder
½ tsp salt
1/3 cup milk
¼ cup unsalted butter, softened
1 large egg
½ tsp vanilla
1 ½ cups fresh blueberries

Topping
2 large eggs
1 ¼ cups ricotta cheese
1/3 cup sugar
¼ tsp vanilla
zest from one small lemon

Preheat the oven to 350 degrees. Grease an 8-inch springform pan.

For the batter: In a medium bowl, combine the flour, sugar, baking powder and salt. Add the milk, butter, egg and vanilla, beating until smooth using a whisk or an electric mixer. Spoon the batter into the greased springform pan. Sprinkle blueberries over the batter.

For the topping: In a medium bowl, beat the eggs until frothy, then beat in the cheese, sugar, vanilla, and lemon zest. 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 room temperature before serving.