A Slice of Sunshine: Blueberry Lemon Ricotta Tea Cake
There is something special about the combination of blueberries and lemon that gives the feeling of pure sunshine in every bite. And with the tart and fluffy ricotta cheese, you can imagine a cake that is as comforting as it is cool, This Blueberry Lemon Ricotta Tea Cake is what one would call a mood booster or an instant burst of flavor into your day. It is the kind of dessert you want with a cup of tea, it’s a reminder to slow down and enjoy the simple pleasures of life.
Why I Love This Cake
A breezy summer afternoon, I still remember my first time baking this cake, surrounded by the ones I love, so I decided to try this combo, the fresh blueberries added bursts of sweetness, while the lemon zest added a bright what make them paired beautifully with the creamy Ricotta cheese. what makes this cake even perfect for a cozy afternoon snack is that it’s not overly sweet. Sometimes, I even make it for breakfast (yes cakes for breakfast are a thing, but not the overly sweet kind)!
what special about this cake ?
Of course the Ricotta Cheese is the key for this magic, The addition of the ricotta cheese makes the crumb moist and tender without the cake feeling heavy at all. The lemon zest and juice are fascinating elements that punch every taste through freshness. And of course the blueberry too
Tips for the Perfect Tea Cake
- Use fresh lemon zest, The zest is where all the oils and bright flavor are, so don’t skip this step. It adds a lot of fresh lemony goodness.
- Fold in the blueberries gently, To keep them from sinking to the bottom, coat the blueberries in a little flour before folding them into the batter.
- Don’t overmix, Overmixing can lead to a dense cake. Stir just until everything is combined to keep the texture light and fluffy.
THE RECIPE :
INGREDIENTS :
- 3 C fresh blueberries (300g)
- 3 tablespoon cornstarch (28g)
- 1 C butter, softened (227g)
- 1 C sugar (200g)
- 1 teaspoon vanilla extract
- zest from 2 lemons (about 1 ½ tsp)
- 4 large eggs, room temperature
- 1 C small curd cottage cheese (or ricotta) (250g)
- 2 ½ C all-purpose flour (312g)
- 4 teaspoon baking powder (16g)
- ¼ teaspoon salt (1.5g)
- 1 teaspoon fresh lemon juice (optional)
- powdered sugar, for dusting
INSTRUCTIONS :
Preheat the oven to 335°. Line a 9″ springform pan with parchment paper and grease the sides of the pan.
In a large mixing bowl, toss together the washed and dried blueberries and cornstarch until the berries are well coated. Set aside.
In a large mixing bowl, cream together the butter, sugar, vanilla and lemon zest until light and fluffy, about 3 minutes. Add the eggs, one at a time, and mix well after each addition.
Press the cup of cottage cheese through a sieve, scraping off of the bottom of the sieve. Add the cottage cheese to the creamed ingredients and mix again until batter is mostly creamy. (If using ricotta cheese, just add it directly to the butter mixture.)
In a separate bowl, combine the flour, baking powder, and salt. Remove the creamed mixture bowl from the stand mixer and sift the dry ingredients into the batter, then fold with a spatula just until combined.
Gently stir in the lemon juice, if using (highly recommended). Add 2 ½ cups of the blueberries to the batter and fold them in.
Transfer the batter into the prepared pan and spread the batter evenly to the edges. Add the remaining ½ cup of blueberries over the top, pressing them down lightly.
Bake the cake in the preheated oven for 1 hour and 10 minutes to 1 hour and 30 minutes, or until a toothpick inserted inserted into the center comes out clean. Remove the cake from the oven and cool for 10 minutes in the pan. Remove cake from the springform pan and peel off the parchment paper. Finish cooling on a rack. Dust about 1 tablespoon of powdered sugar over the top of the cake after cooled. Serve it warm or cool.
