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Moist Lemon Ricotta Cake Recipe with Easy Blueberry Compote Topping

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A light, airy, and moist lemon ricotta cake topped with a vibrant, tangy blueberry compote. Perfect for spring and summer gatherings, this cake combines simple ingredients for a delicious homemade treat.

Ingredients

Scale
  • 1 cup (250g) whole milk ricotta cheese
  • 3 large eggs, room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) vegetable oil (light flavor, such as canola or sunflower)
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon lemon zest (from about 2 medium lemons)
  • 1 1/2 cups (190g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 cups (300g) fresh or frozen blueberries
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan or line it with parchment paper.
  2. In a large bowl, combine ricotta, eggs, sugar, vegetable oil, vanilla extract, and lemon zest. Beat with an electric mixer on medium speed for about 2 minutes until smooth and slightly fluffy.
  3. In a separate bowl, whisk together flour, baking powder, and salt.
  4. Gently fold the dry ingredients into the wet mixture using a spatula. Stop when just combined to avoid overmixing.
  5. Pour batter into the prepared pan and smooth the top with a spatula.
  6. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean and edges pull slightly away from the pan.
  7. While the cake bakes, prepare the blueberry compote: In a saucepan over medium heat, combine blueberries, sugar, and lemon juice. Stir occasionally until blueberries burst and compote thickens, about 10 minutes.
  8. If a thicker compote is desired, stir in the cornstarch slurry and cook for 1-2 more minutes. Set aside to cool slightly.
  9. Let the cake cool in the pan for 15 minutes, then run a knife around the edges and transfer to a wire rack or serving plate.
  10. Serve warm or at room temperature with generous spoonfuls of blueberry compote on top.

Notes

Drain ricotta if watery to avoid weighing down the batter. Use room temperature eggs for even crumb. Spoon and level flour for accurate measurement. Start checking cake at 40 minutes to avoid overbaking. Blueberry compote can be made a day ahead and refrigerated. Use fresh lemon zest for best flavor. For gluten-free, substitute flour with gluten-free baking blend. For dairy-free, substitute ricotta with firm tofu blend or coconut yogurt.

Nutrition

Keywords: lemon ricotta cake, blueberry compote, moist cake, spring dessert, easy lemon cake, ricotta dessert, blueberry topping

Find it online: https://novanosh.com/moist-lemon-ricotta-cake-recipe-with-easy-blueberry-compote-topping/