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Ina Garten Ricotta Blueberry Cake Recipe

Ina Garten Ricotta Blueberry Cake Recipe

Are you looking for a perfect treat? This Ina Garten Ricotta Blueberry Cake Recipe is amazing. It is very moist and delicious. You will love how easy it is.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8
Calories 320 kcal

Equipment

  • Electric Hand Mixer
  • 9-Inch Springform Pan
  • Large Mixing Bowl
  • Rubber Spatula
  • Fine Mesh Sieve
  • Measuring Cups and Spoons
  • Wire Cooling Rack

Ingredients
  

  • 1.5 cups All-Purpose Flour
  • 1 cup Granulated Sugar
  • 1 cup Whole Milk Ricotta Cheese
  • 0.5 cup Unsalted Butter
  • 3 large Eggs
  • 1 cup Fresh Blueberries
  • 2 tsp Baking Powder
  • 1 tsp Kosher Salt
  • 1 tsp Vanilla Extract
  • 1 tbsp Lemon Zest

Instructions
 

Step 1:

  1. Preheat your oven to 350 degrees now. Grease a 9-inch springform pan very well. Line the bottom with parchment paper.

Step 2:

  1. Place butter and sugar in a large bowl. Cream them together with your electric mixer. Do this for about three whole minutes.

Step 3:

  1. Add the ricotta cheese to the bowl. Mix it on medium speed until smooth. The batter should look very pale and creamy.

Step 4:

  1. Add the eggs one at a time. Mix well after you add each egg. This keeps the batter very stable.

Step 5:

  1. Stir in the vanilla and lemon zest. The smell will be very fresh and sweet. Use a low speed for this part.

Step 6:

  1. Sift the flour, baking powder, and salt. Gently add them to the wet ingredients. Do not overmix the batter now.

Step 7:

  1. Toss the berries with a tablespoon of flour. This stops them from sinking to the bottom. Fold them into the batter very gently.

Step 8:

  1. Pour the batter into your prepared pan. Spread it out with a small metal spatula. Sprinkle a few more berries on top.

Step 9:

  1. Bake the cake for 45 to 50 minutes. The top should be a light golden brown. A toothpick should come out clean.

Step 10:

  1. Let the cake cool in the pan. Wait at least fifteen minutes before opening it. Remove the sides of the pan carefully.

Notes

  • Use room temperature eggs for a smoother batter.
  • Do not overmix after adding the dry flour.
  • Fresh berries work much better than frozen ones.
  • Grease the pan sides to prevent sticking issues.
  • Sift the flour to avoid any small lumps.
  • Zest the lemon before you squeeze any juice.
  • Whole milk ricotta creates a much richer texture.
Keyword Ina Garten Ricotta Blueberry Cake Recipe