Description
This flavorful and tender blueberry cake is packed with fresh blueberries and incredibly easy to make!
Ingredients
Scale
- 156 gm (1 1/4 cups, spoon and leveled) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 150 gm (3/4 cup) granulated sugar, plus 2 teaspoons for sprinkling
- Zest of two lemons
- 2 large eggs
- 112 gm (1/2 cup) vegetable oil
- 165 gm (2/3 cup) whole milk ricotta
- 80 gm (1/3 cup) sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 tablespoon lemon juice
- 1 1/2 cups blueberries, divided
- Powdered sugar, for serving
Instructions
- Preheat the oven to 350°F. Grease a 9-inch springform pan with non-stick spray; set aside.*
- Add the flour, baking powder, baking soda, and kosher salt to a medium bowl and whisk to combine; set aside.
- Add 150 gm (3/4 cup) sugar and lemon zest to a separate large bowl and rub together with your fingers until combined and fragrant. Add in the eggs and whisk vigorously until pale and foamy, at least one minute. Next, add the vegetable oil, ricotta, and sour cream and whisk until smooth. Whisk in the vanilla extract, almond extract, and lemon juice.
- Add the dry ingredients to the large bowl of wet ingredients and gently whisk until just combined and no more streaks of flour remain. Be careful not to overmix.
- Add 1 cup blueberries and gently fold into the batter using a rubber spatula. Pour the batter into the prepared pan and smooth the top into an even layer. Sprinkle the remaining 1/2 cup blueberries over the batter, then evenly sprinkle 2 teaspoons sugar over the batter.
- Bake for 40 to 45 minutes, until lightly golden and a toothpick inserted in the center of the cake comes out clean. Allow to cool for 15 minutes before removing the sides of the springform pan. Serve with a dusting of powdered sugar, if desired.
Notes
*Alternative to springform pan: If you don’t have a springform pan, you can use a 9-inch square pan instead. Prepare the pan by greasing with non-stick spray and lining with parchment paper, allowing excess paper to hang over two sides. The parchment paper will give you “handles” to lift the cake out of the pan after it’s cooled for 15 minutes.
Serving suggestions: This cake is best enjoyed the same day it is baked. Leftovers may be stored in an airtight container at room temperature for up to 2 days.
Recipe adapted from Food 52’s Black and Blueberry Ricotta Cake