Description
A delightful dessert combining juicy blueberries and zesty lemon, perfect for any gathering.
Ingredients
Scale
- 3 cups (300 grams) blueberries
- 3 tablespoons cornstarch
- 1 cup unsalted butter
- 1 cup sugar
- 1 teaspoon vanilla extract
- Zest from 2 lemons
- 4 large eggs
- 1 cup whole milk ricotta cheese
- 2 cups (250 grams) all-purpose flour
- 1/2 cup (48 grams) almond flour
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- Powdered sugar for dusting
Instructions
- Preheat the oven to 335 degrees F and line the bottom of a 9-inch springform pan with parchment paper. Spray the pan with a bit of oil to avoid sticking.
- Toss the blueberries with cornstarch in a bowl and set them aside.
- Cream the unsalted butter, sugar, vanilla extract, and lemon zest together in the bowl of a stand mixer until light and fluffy.
- Add the eggs one at a time, mixing thoroughly after each addition.
- Mix in the ricotta cheese until fully combined.
- Whisk together the all-purpose flour, almond flour, baking powder, and salt in a separate bowl.
- Sift the dry ingredients into the butter-sugar-egg mixture, gently folding until no dry flour remains.
- Fold in 2 and 1/2 cups of the blueberries, then spread the batter evenly into the prepared pan. Top with the remaining blueberries.
- Bake for 80 to 90 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool on a wire rack, then dust with powdered sugar before serving.
Notes
If using frozen blueberries, thaw and drain them before use. Allow the cake to cool properly to enhance flavor.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg