This easy Blueberry Ricotta Cake is perfect served as a coffee cake. Ricotta cake is a delicately sweet and elegant dessert with a clafoutis-like texture.
4 large eggs room temperature – 2/3 cup granulated sugar
8 Tbsp unsalted butter melted (not hot)
15 oz ricotta cheese – 1/4 cup sour cream – 1 tsp vanilla extract
1/2 tsp salt – 2 tsp baking powder – 1 cup all-purpose flour
1 Tbsp lemon zest from 1 large lemon
8 oz blueberries (1 1/2 cups) rinsed and dried
For the Glaze:
1 cup powdered sugar – 2 Tbsp lemon juice freshly squeezed.
Preheat oven to 350˚F. Grease a 9” springform pan and line the bottom with a ring of parchment. Whisk together flour, salt, and baking powder and set aside.
Add 15 oz ricotta, 1/4 cup sour cream, 1 tsp vanilla extract, and 1 Tbsp lemon zest and beat on medium speed for 1 minute or just until blended.
Add flour mixture and beat on low speed just until incorporated. Pour batter into prepared pan and sprinkle 1 1/2 cups blueberries evenly over the top.
How to Make Lemon Glaze:
In a small bowl or measuring cup, stir together powdered sugar and lemon juice, adding more juice or powdered sugar to thin or thicken the glaze to desired consistency. Drizzle over warm cake and serve.
Recipe by => https://natashaskitchen.com