Blueberry Lemon Ricotta Cake Recipes

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ITALIAN RICOTTA LEMON CAKE WITH BLUEBERRY TOPPING



Italian Ricotta Lemon Cake With Blueberry Topping image

Lemon flavored and moist, this cake is delicious with a topping of sweetened berries. From Italian Forever.

Provided by Leslie

Categories     Dessert

Time 1h

Yield 1 Cake, 6-8 serving(s)

Number Of Ingredients 12

2 cups sugar
1 cup softened butter
1/2 cup ricotta cheese
1/2 cup milk
3 cups all-purpose flour
1 1/2 teaspoons lemon extract
1 lemon, zest of
4 large eggs
powdered sugar, for topping
3 cups blueberries
3/4 cup sugar
1 teaspoon lemon juice

Steps:

  • For the cake:.
  • Preheat the oven to 350 degrees F.
  • Butter and flour a 9" cake pan.
  • In a bowl, mix together the butter and sugar until fluffy.
  • Add the eggs, lemon extract, milk, ricotta, flour and lemon zest, and beat well for 2 minutes on high speed.
  • Pour into your prepared pan.
  • Bake 45-50 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool.
  • Topping:.
  • Combine the blueberries, lemon, sugar and 1/2 cup of water, and cook until thickened. Remove and cool.
  • Once the cake has cooled, dust lightly with the powdered sugar.
  • Serve a small slice with a spoonful of blueberry topping.

Nutrition Facts : Calories 994.7, Fat 38.1, SaturatedFat 22.8, Cholesterol 218.6, Sodium 347.6, Carbohydrate 152, Fiber 3.5, Sugar 99.2, Protein 14.5

BLUEBERRY-LEMON POUND CAKE



Blueberry-Lemon Pound Cake image

This is a tangy variation of an old recipe. Blueberry pound cake with the added spark of lemon. I love it and so do my kids.

Provided by LDYBRD

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h30m

Yield 16

Number Of Ingredients 9

2 cups butter, softened
3 cups white sugar
1 cup milk, room temperature
6 eggs
2 teaspoons lemon extract
1 tablespoon baking powder
4 cups unbleached all-purpose flour
1 teaspoon grated lemon zest
2 cups fresh blueberries

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon extract. Combine the flour, baking powder, and lemon zest; stir into the batter alternating with the milk. I like to use a spatula and stir by hand, mixing just until blended so the batter is not over mixed. Be sure to scrape the bottom and sides of the bowl often. Fold in the blueberries. Spoon the batter into the prepared pan.
  • Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean. Let cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely.

Nutrition Facts : Calories 509 calories, Carbohydrate 65.1 g, Cholesterol 132 mg, Fat 25.5 g, Fiber 1.3 g, Protein 6.5 g, SaturatedFat 15.4 g, Sodium 288.2 mg, Sugar 40.2 g

RICOTTA POUND CAKE WITH LEMON AND BLUEBERRIES



Ricotta Pound Cake with Lemon and Blueberries image

This gluten-free lemony ricotta pound cake made with almond flour and a sugar substitute is sure to delight with fresh blueberries in every bite. Top with fresh blueberries, a dusting of sweetener, or make your own glaze.

Provided by Lucille

Time 1h25m

Yield 12

Number Of Ingredients 9

1 cup granulated erythritol sweetener (such as Swerve®)
½ cup unsalted butter, room temperature
4 large eggs, divided
1 ¼ cups whole milk ricotta cheese
1 tablespoon lemon zest
1 teaspoon pure vanilla extract
2 ½ cups blanched almond flour
2 teaspoons baking powder
⅓ cup fresh blueberries

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) or a silicone Bundt® mold.
  • Combine sweetener, butter, and 1 egg in a large bowl. Beat with an electric mixer until light and fluffy. Add ricotta cheese, lemon zest, and vanilla extract; mix until well combined.
  • Whisk almond flour and baking powder together in a separate bowl until well combined.
  • Alternate adding almond flour mixture and remaining 3 eggs, one at a time, to the batter, mixing well after each addition. Gently fold in blueberries and pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean and the center is fully baked; about 50 minutes. Cool in the pan for 15 minutes before inverting the cake onto a wire rack to cool completely.

Nutrition Facts : Calories 291.5 calories, Carbohydrate 23.5 g, Cholesterol 95.4 mg, Fat 25.5 g, Fiber 2.9 g, Protein 10.6 g, SaturatedFat 8.5 g, Sodium 127.3 mg, Sugar 1.6 g

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  • Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray and line the bottom with parchment paper.
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