Description
A moist and fluffy Blueberry Lemon Ricotta Sheet Cake that combines the sweetness of blueberries with the zesty brightness of lemon, perfect for summer gatherings and special occasions.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch (23×33 cm) baking dish or line it with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, combine the ricotta cheese and granulated sugar. Beat until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then, add the lemon zest and lemon juice.
- Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Gently fold in the blueberries.
- Pour the batter into the prepared baking dish, spreading it evenly.
- Bake for 30-35 minutes, or until golden brown and a toothpick inserted comes out clean.
- Allow the cake to cool in the baking dish for 10-15 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar and garnish with additional blueberries before serving.
Notes
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To reheat, warm individual slices in the microwave for 10-15 seconds.
- For freezing, wrap tightly in plastic wrap and aluminum foil; can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Blueberry Lemon Ricotta Sheet Cake, dessert, summer cake, brunch cake