How should I store Blueberry Lemon Ricotta Cake to keep it fresh?

Blueberry Lemon Ricotta Cake can be stored at room temperature in an airtight container for up to three days without losing quality. To maintain the cake’s moisture and flavor for longer, refrigerate it in a sealed container where it will stay fresh for up to a week. Before serving chilled cake, bring it to room temperature for the best texture and taste.

Can I freeze Blueberry Lemon Ricotta Cake and how do I do it?

Yes, you can freeze Blueberry Lemon Ricotta Cake. Wrap the cake tightly in plastic wrap and then place it in an airtight container or a freezer-safe bag. It can be kept in the freezer for up to two months. When ready to enjoy, thaw the cake in the refrigerator overnight before serving to preserve its texture and flavor.

Is it better to use fresh or frozen blueberries in Blueberry Lemon Ricotta Cake?

Fresh blueberries provide the best flavor and texture in Blueberry Lemon Ricotta Cake; however, frozen blueberries can be used as a convenient alternative. When using frozen berries, thaw them completely and gently pat dry with a paper towel to remove excess moisture. This step helps prevent the batter from becoming too watery and keeps the cake from turning soggy.

Can I substitute the ricotta cheese with another ingredient in this cake?

Ricotta cheese is key to giving the cake a moist and tender crumb, but you can substitute it with mascarpone or cream cheese if necessary. Keep in mind that the texture and flavor will vary slightly; mascarpone will make the cake richer, while cream cheese can add a tangier taste. Avoid using low-fat or non-dairy substitutes as they may alter the cake’s texture significantly.

What is the best way to prevent blueberries from sinking to the bottom while baking?

To keep blueberries evenly distributed in the cake batter, toss the berries lightly in a tablespoon of flour before folding them into the batter. This coating helps absorb some of the moisture and prevents the berries from sinking during baking. Additionally, use fresh or properly thawed and dried frozen blueberries for optimal results.

Blueberry Lemon Ricotta Cake Recipe With Fresh Berries

Name: Blueberry Lemon Ricotta Cake
Prep time: 12 min
Cook time: 1 h
Total time: 1 h 12 min
Cuisine: American
Ingredients: – 1 ¼ cups granulated sugar; – ¾ cup unsalted butter, softened; – 15 ounces whole milk ricotta cheese, drained if wet; – 3 large eggs; – 1 teaspoon vanilla extract; – Zest and juice of 1 lemon; – ½ teaspoon baking soda; – ½ teaspoon salt; – 1 ½ cups all-purpose flour (210 grams); – 2 cups fresh blueberries (approximately 10 ounces), divided; – 1 tablespoon powdered sugar for topping

Description

🫐 Enjoy a moist and creamy Blueberry Ricotta Cake bursting with fresh berry flavor and a tender texture.
🍰 This cake is perfect for any occasion, offering a balance of sweetness and creaminess that’s delightful to the palate.

Ingredients

– 1 ¼ cups granulated sugar

– ¾ cup unsalted butter, softened

– 15 ounces whole milk ricotta cheese, drained if wet

– 3 large eggs

– 1 teaspoon vanilla extract

– Zest and juice of 1 lemon

– ½ teaspoon baking soda

– ½ teaspoon salt

– 1 ½ cups all-purpose flour (210 grams)

– 2 cups fresh blueberries (approximately 10 ounces), divided

– 1 tablespoon powdered sugar for topping

Instructions

1-Getting started: Getting started with this Blueberry Lemon Ricotta Cake is straightforward and fun. Begin by preheating your oven to 350°F and greasing a 9-inch springform pan with butter to ensure the cake releases easily. This step sets the stage for a smooth baking process that even beginners can handle.

2-Next, cream together the 1 ¼ cups granulated sugar and ¾ cup softened unsalted butter until they’re well combined and fluffy. Then, beat in the 15 ounces of drained whole milk ricotta cheese for 4-5 minutes to achieve a light, airy mixture. Add the 3 large eggs one at a time, followed by 1 teaspoon vanilla extract, the zest and juice of 1 lemon, blending everything smoothly.

3-Stir in ½ teaspoon baking soda and ½ teaspoon salt to help the cake rise and balance the flavors. Gradually mix in the 1 ½ cups all-purpose flour until just combined, scraping down the bowl as needed to avoid lumps. Gently fold in 1 ½ cups of the fresh blueberries to keep them intact and add those juicy pockets of flavor.

4-Pour the batter into your prepared pan and sprinkle the remaining ½ cup blueberries on top for a pretty finish. Bake for 55-65 minutes until the cake is golden brown and a toothpick inserted in the center comes out clean. Let it cool in the pan for 15 minutes before removing the collar, then dust with 1 tablespoon powdered sugar once it’s fully cooled.

Notes

🧈 Use room temperature unsalted butter and full-fat ricotta for best texture.
🫐 If using frozen blueberries, thaw and dry them before adding to the batter.
⏳ Cover the cake loosely with foil if it browns too quickly during baking.

Prep Time: 12 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 338 kcal
Sugar: 24 g
Sodium: 180 mg
Fat: 18 g
Saturated Fat: 11 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 39 g
Fiber: 2 g
Protein: 8 g
Cholesterol: 90 mg

Keywords: Blueberry Ricotta Cake, Fresh Berries Cake, Creamy Cake, Ricotta Cake