Blueberry Lemon Ricotta Tea Cake

The aroma of a freshly baked cake wafts through the kitchen, making your mouth water in anticipation. This Blueberry Lemon Ricotta Tea Cake combines the richness of ricotta with the bright flavors of lemon and blueberries, resulting in a moist, tender cake perfect for any occasion. With a baking time of around 80 minutes, this cake is both delightful and straightforward, thanks to the combination of simple ingredients and the technique of folding in the fruit.

This recipe is ideal for brunch gatherings, afternoon tea, or even a cozy dessert at home. It can be made in advance and stored for up to a week, allowing you to enjoy its deliciousness whenever the craving strikes.

Why You’ll Love This Recipe

• The cake has a moist and tender crumb thanks to the ricotta.
• Bursting with fresh blueberry flavor in every bite.
• A delightful balance of sweetness and acidity from the lemon.
• Perfectly simple enough for any baker, regardless of experience.

What You’ll Need

Gather the following ingredients to create this delicious cake:

For the Blueberries

• 3 cups (300 grams) blueberries
• 3 tablespoons cornstarch

For the Batter

• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• Zest from 2 lemons
• 4 large eggs
• 1 cup whole milk ricotta cheese
• 2 cups (250 grams) all-purpose flour
• 1/2 cup (48 grams) almond flour
• 4 teaspoons baking powder
• 1/4 teaspoon salt

For Serving

• Powdered sugar for dusting

Note: Substitute almond flour with more all-purpose flour if needed.

Substitutions & Swaps

• Use Greek yogurt for ricotta.
• Lemon zest can be omitted if necessary.
• Use frozen blueberries if fresh are unavailable.
• Substitute butter with margarine in a pinch.

How to Make It

Here’s how to create your Blueberry Lemon Ricotta Tea Cake.

Preheat The Oven

Heat the oven to 335 degrees F and line the bottom of a 9 inch springform pan with parchment paper. Spray the pan with spray oil.

Toss Blueberries

Toss the blueberries with the cornstarch in a bowl and set aside.

Cream Butter Mixture

In the bowl of a stand mixer, cream the butter, sugar, vanilla, and lemon zest with the paddle attachment until fluffy and light. Scrape down the sides of the bowl.

Add Eggs

Add the eggs, one at a time, and mix each one in thoroughly.

Mix in Ricotta

Add the ricotta and mix until the batter is thoroughly combined.

Whisk Dry Ingredients

In another bowl, whisk together the flour, almond flour, baking powder, and salt. Using a strainer, sift the dry ingredients into the butter/sugar/egg mixture and then fold with a rubber spatula until combined.

Fold in Blueberries

Fold in 2 1/2 cups of the blueberries and spread the batter in the pan. Top with the remaining blueberries.

Bake The Cake

Bake the cake for 80 to 90 minutes, until a toothpick comes out clean. My baking time was 80 minutes.

Cool and Dust

Cool the cake on a wire rack until it is just slightly warm. Dust with the powdered sugar before serving.

How to Store It

Fridge: Up to 7 days in an airtight container.
Freezer: Yes, for up to 3 months.
Reheat: Microwave on low for 10-15 seconds.

Tips for Best Results

• Ensure the butter is softened for easier creaming.
• Don’t skip the cornstarch coating on the blueberries to prevent sinking.
• Let the cake cool slightly for easier slicing and serving.
• Dust with powdered sugar just before serving for the best presentation.

Serving Suggestions

• Pair with a dollop of whipped cream for added richness.
• Enjoy alongside a cup of herbal tea for a refreshing experience.
• Serve with fresh fruit on the side to enhance the berry flavors.