if you haven’t had ricotta cheese, stop what you’re doing and go buy a tub right now. i can literally eat this stuff with a spoon – it’s so creamy and light with a hint of sweet. it’s the most versatile cheese in my humble (expert) option. the first time i tried it, it was in nona’s ravioli, mixed with salt and pepper and some fresh parsley – i immediately fell in love. it’s also amazing on fresh peaches and drizzled with honey (reminder to make that this weekend), with strawberries and basil, on pizza with asparagus… i’m sitting at my desk day dreaming about mounds of pasta with dollops of ricotta and lemon on top.
speaking of ricotta and lemon – this cake pairs those with juicy blueberries to create a cake you don’t have to feel guilty about eating for breakfast. not that you should ever feel guilty about eating cake for breakfast, especially if there’s fruit in it. cake for breakfast is the best. this cake is moist and light, with blueberries erupting in your mouth with every bite.
lemon blueberry ricotta cake
1 1/2 cup flour
1/2 cup sugar
1 cup ricotta cheese
1 stick of butter, softened
2 lemons, juiced and zested
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1 pinch of salt
a couple handfuls of frozen blueberries (no set amount, use however many your heart desires)
preheat oven to 350 degrees
sift dry ingredients together.
cream the butter & sugar together, then add eggs one at a time until fully incorporated. add vanilla and stir.
mix the lemon zest, juice & ricotta together in a bowl and fold into the butter.
slowly fold in dry ingredients. toss blueberries with a bit of flour, and fold those in as well. do not over mix.
grease & flour an 8 inch cake pan and bake for 35 -40 minutes until golden brown and center is set.
once cake is cooled, i added a glaze of icing sugar, splash of almond milk, and lemon zest – but this is totally optional if you’re worried about too much sugar at brekkie 🙂