Blueberry Lemon Ricotta Olive Oil Cake
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"The perfectly refreshing summer treat!"
Serves 9 | Prep Time 10 minutes PT10M | Cook Time 45 minutes PT55M | BlueberriesWhy I Love This Recipe
Great summer dessert if your put a bit of powdered sugar on top and add some whipped cream!
Ingredients You'll Need
1 cup ricotta cheese
1 cup granulated sugar
1/3 olive oil
2 lemons, zested
2 large eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 pint fresh blueberries, washed and dried
Directions
Preheat oven to 350 degrees.
Grease an 8x8 or 9x9 baking pan.
In a large bowl, add ricotta, granulated sugar, olive oil, lemon zest, and eggs. Stir to combine.
Add baking powder, kosher salt, and baking soda. Stir to combine.
Add flour and gently mix just so that some flour is in the batter. Dump the blueberries into the leftover flour on top and mix in the blueberries and flours gently.
Pour the cake batter into the prepared pan and bake for 35-45 minutes or until the cake is fully cooked and lightly browned on the top.
Pairs Well With
Whipped cream
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