Lemon Blueberry Ricotta Cake

6. Fold in the Blueberries

• Gently fold in the blueberries using a spatula, being careful not to crush them.

7. Bake the Cake

• Pour the batter into the prepared pan and smooth the top.
• Bake for 40–45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

8. Cool and Serve

• Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
• Dust with powdered sugar before serving, if desired.

🍽️ Serving Suggestions

• Serve warm or at room temperature with a dollop of whipped cream or Greek yogurt.
• Pair with hot tea or a glass of Prosecco for a delightful afternoon treat.
• Add a scoop of vanilla ice cream for a decadent dessert twist.

💡 Tips for Success

• Don’t skip the lemon zest — it adds essential citrus flavor.
• Use whole milk ricotta for the creamiest texture.
• If using frozen blueberries, toss them in a little flour before folding into the batter to prevent them from sinking.
• The cake can be stored in the refrigerator for up to 4 days — just bring it to room temperature before serving for the best texture and flavor.

🌟 Final Thoughts

The Lemon Blueberry Ricotta Cake is the kind of dessert that feels fancy but is secretly simple. It’s soft, rich without being heavy, and perfectly balanced between sweet and tart. One slice and you’ll see why it’s a favorite for spring brunches, baby showers, or cozy coffee breaks.

Elegant, effortless, and endlessly delicious — this cake is sure to become a go-to recipe in your kitchen. 🍋🫐💛

Happy baking!