Blueberry Lemon Ricotta Sheet Cake

If you’re looking for a delightful dessert that combines the sweetness of blueberries with the zesty brightness of lemon, the Blueberry Lemon Ricotta Sheet Cake is just what you need. This cake is moist and fluffy, thanks to the ricotta cheese, and it has a refreshing flavor profile that makes it perfect for summer gatherings, brunches, or any special occasion.

What You’ll Need for Blueberry Lemon Ricotta Sheet Cake

Complete Ingredients List

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup ricotta cheese
• 1 cup granulated sugar
• 3 large eggs
• Zest of 1 lemon
• 1/4 cup fresh lemon juice
• 1 cup fresh blueberries (plus extra for garnish, if desired)
• Powdered sugar, for dusting

Ingredient Substitutions & Alternatives

For those with dietary restrictions, you can substitute the all-purpose flour with a gluten-free blend, and use dairy-free ricotta for a vegan option. Additionally, you can replace granulated sugar with coconut sugar or a sugar substitute for a healthier twist.

How to Make Blueberry Lemon Ricotta Sheet Cake

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9×13 inch (23×33 cm) baking dish or line it with parchment paper for easy removal.

Step 2: Prepare the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, combine the ricotta cheese and granulated sugar. Beat with an electric mixer on medium speed until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then, add the lemon zest and lemon juice, mixing until fully incorporated.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix. Gently fold in the blueberries with a spatula, ensuring they are evenly distributed throughout the batter.

Step 5: Pour into the Baking Dish

Pour the batter into the prepared baking dish, spreading it evenly. Use a spatula to smooth the top if necessary.

Step 6: Bake the Cake

Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Step 7: Cool the Cake

Once baked, remove the cake from the oven and allow it to cool in the baking dish for about 10-15 minutes. Then, transfer it to a wire rack to cool completely.

Step 8: Serve

Once the cake is completely cool, dust the top with powdered sugar. Optionally, garnish with additional fresh blueberries for a beautiful presentation. Cut into squares and serve as a delightful dessert or a sweet treat with coffee or tea.

Serving Suggestions for Blueberry Lemon Ricotta Sheet Cake

How to Serve Blueberry Lemon Ricotta Sheet Cake

This cake is best served at room temperature. For an elegant presentation, slice it into squares and arrange them on a serving platter. Dust with powdered sugar just before serving for a touch of sweetness and visual appeal.

Perfect Pairings & Toppings

Consider pairing this cake with a dollop of whipped cream or a scoop of vanilla ice cream. A light drizzle of lemon glaze can also enhance the flavor. For drinks, serve with iced tea or a refreshing lemonade to complement the citrus notes.

Storing & Preserving Blueberry Lemon Ricotta Sheet Cake

Best Storage Methods

Store the Blueberry Lemon Ricotta Sheet Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week.

Reheating or Freezing Tips

To reheat, simply warm individual slices in the microwave for about 10-15 seconds. If freezing, wrap the cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.

Tips for Perfect Blueberry Lemon Ricotta Sheet Cake Every Time

Avoid These Common Mistakes

Be careful not to overmix the batter, as this can lead to a dense cake. Also, ensure your baking powder is fresh for the best rise.

Helpful Tricks for Success

For added flavor, consider adding a teaspoon of vanilla extract to the wet ingredients. Make sure the blueberries are fresh and dry before adding them to the batter to prevent them from sinking.

Fun Variations of Blueberry Lemon Ricotta Sheet Cake

Flavor Variations or Recipe Twists

Experiment with different fruits like raspberries or strawberries for a twist on the classic recipe. You can also add nuts like chopped almonds or walnuts for added texture.

Dietary-Friendly Adjustments

To make this cake vegan, substitute the eggs with flax eggs and use a dairy-free ricotta. For a gluten-free version, use a gluten-free flour blend and ensure all other ingredients are gluten-free.

FAQs

What If My Blueberry Lemon Ricotta Sheet Cake Doesn’t Turn Out Right?

If your cake is dense, it may have been overmixed. If it’s too dry, it may have been baked too long. Always check for doneness a few minutes before the recommended baking time.

Can I Prepare This in Advance?

Yes, you can prepare the batter a day in advance and store it in the refrigerator. However, it’s best to bake the cake fresh for optimal texture and flavor.

What Ingredients Can I Swap?

You can swap all-purpose flour for a gluten-free blend, use coconut sugar instead of granulated sugar, and replace ricotta with a dairy-free alternative for dietary needs.

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