Empty My Fridge
Lemon Blueberry Cake Recipe
Ingredients
- Flour2 cups
- Baking powder2 tsp
- Salt½ tsp
- Egg3
- Butter½ cups
- Ricotta cheese¾ cups
- Sugar1 cup + 1 tbsp
- Lemon4 tbsp
- Vanilla1 tsp
- Blueberry · frozen1 ½ cups
Instructions
- Preheat the oven to 325°F (160°C) and prepare a 9x5-inch loaf pan.
- In a large bowl, cream the butter and sugar. Add the ricotta and beat until smooth. Add the eggs one at a time, beating after each. Add the lemon zest, lemon juice and vanilla and beat until blended.
- Add the flour, baking powder and salt and stir until just combined.
- Fold in the blueberries.
- Pour the batter into the prepared pan.
- Bake for about 60 to 75 minutes, until a toothpick inserted in the center comes out clean. After 40 minutes of baking, cover the top with aluminum foil to stop further browning.
- Cool 10 minutes on a wire rack, then remove from the pan and let cool completely. Dust with powdered sugar if desired.
Summarized from The Cooking Foodie's video. Watch it for the details.
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