Simple Blueberry Lemon Ricotta Cake with Olive Oil
Olive oil keeps this simple blueberry lemon ricotta cake soft and moist—ready in under 1 hour with just 20 minutes of prep. You'll love its simplicity and bright, fresh flavor!
- Prep time
- 20 min
- Cook time
- 35 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 180 g (~1 1/3 cups) all purpose flour
- 2 tsp . baking powder
- 1/4 tsp . fine sea salt
- 220 g (1 cup) granulated sugar, plus more to coat the pan
- 3 large eggs
- 105 g (~1/2 cup) mild olive oil or neutral oil
- 125 g (1/2 cup) whole milk ricotta
- 1 tsp pure vanilla extract
- Zest of 1 lemon
- 210 g (1 1/2 cups) blueberries, divided
- Powdered sugar, for garnish
- Pat of butter, for coating the pan
Instructions
- 1
Preheat your oven to 350 F.
- 2
Lightly coat an 8-inch springform pan with butter. Sprinkle the bottom and sides with sugar; tap out the excess.
- 3
Sift the flour, baking powder and fine sea salt together in a large bowl. Set aside.
- 4
Add the sugar and eggs to the bowl of a stand mixer fitted with the whisk attachment (or use a hand-held mixer). Beat together on medium speed until frothy, about 2 minutes.
- 5
Reduce the speed to low; slowly stream in the olive oil. The egg mixture will become more voluminous and lighter in color.
- 6
Add the ricotta, followed by the vanilla extract and lemon zest.
- 7
Gradually add the dry ingredients to the wet ingredients. Mix until incorporated (do not over mix).
- 8
Stop the mixer. Add 1 cup of the blueberries. Fold into the batter using a rubber spatula.
- 9
Pour the batter into the prepared cake pan.
- 10
Evenly place the remaining 1/2 cup of blueberries over the top- you might not need all of them.
- 11
Bake on the center rack for 30-35 minutes, or until the top is golden and a toothpick comes out clean.
- 12
Transfer the cake pan to a wire rack to cool.
- 13
Cool completely before dusting with powdered sugar & cutting into thick slices, to serve.