Blueberry Ricotta Cake: Delicious and Moist

Blueberry Ricotta Cake, an easy and delicious cake that can be whipped up and enjoyed during the blueberry season

The ricotta makes the cake perfectly moist, with a light and fluffy texture that makes it one of the best desserts (or snacks) of summer

If you don't have blueberries, you can use different fruits in this recipe. Raspberries or strawberries would work well

Ingredients for Blueberry Ricotta Cake: Delicious and Moist – 1 1/2 cups + 1 tbsp all purpose flour – 2 tsp baking powder – 1 cup granulated sugar – 3/4 tsp salt – 3 eggs – 1 cup ricotta – 1 tsp vanilla extract – juice of half a lemon – juice of a lemon – 1/2 cup (1 stick) unsalted butter – 1.5 cups blueberries (divided) – powdered sugar for dusting

Servings - 12, Preparation time - 20 mins, Cooking time - 1 hour, Calories - 268 kcal

Preheat the oven to 350°. In a large bowl, whisk together 1.5 cups all purpose flour, baking powder, sugar and salt

In a medium bowl, beat eggs, ricotta and vanilla until smooth. Add lemon juice and lemon zest and mix one more time until incorporated

Gently fold blueberries into cake mix. Scrape batter into prepared pan and scatter remaining 1/2 cup blueberries over top

Bake until the cake is golden brown, let cool for at least 20 minutes before removing from the pan. If desired, add powdered sugar on top

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