Blueberry Lemon Ricotta Tea Cake Recipes

BLUEBERRY LEMON RICOTTA TEA CAKE

Steps:

• 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 1/2 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 1/2 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.

BLUEBERRY-LEMON TEA CAKES

Steps:

• Preheat oven to 350 degrees. Butter nine 2 1/2- by-4-inch baking pans, and dust with flour, tapping out excess.
• Combine 1/2 cup sugar and 1/2 cup lemon juice in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup is thickened, about 4 minutes. Let stand while making cakes.
• Meanwhile, combine heavy cream, remaining 2 tablespoons lemon juice, and the vanilla in a bowl. Whisk together flour, baking powder, baking soda, and 1/4 teaspoon salt in another bowl.
• Beat butter, lemon zest, and remaining cup sugar with a mixer on medium speed until pale and fluffy. Reduce speed to low, and add eggs, 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions, alternating with cream mixture, beginning and ending with flour. Gently fold in blueberries using a rubber spatula.
• Divide batter evenly among pans. Bake on a rimmed baking sheet until a toothpick inserted into the center of each comes out clean, about 30 minutes.
• Transfer pans to wire racks, and brush tops of cakes with lemon syrup. Let stand for 15 minutes. Turn out cakes from pans, and brush all over with remaining syrup. Let cool completely on wire racks.

ITALIAN RICOTTA LEMON CAKE WITH BLUEBERRY TOPPING

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.

LEMON BLUEBERRY TEA CAKE

Steps:

• Toss blueberries with 1 tablespoon flour; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Combine remaining flour with baking powder and salt; add alternately with milk to creamed mixture. Fold in lemon zest and berries. , Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for 60-65 minutes. , Meanwhile, combine glaze ingredients in a small saucepan. Heat to boiling, stirring until sugar dissolves. Cool cake in pan 10 minutes before removing to wire rack. Brush glaze on top and sides of cake. Cool. To serve, cut into 1/2-in. slices.

RICOTTA POUND CAKE WITH LEMON AND 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.