Nothing takes the chill out of the house on those 'not cold enough to turn on the furnace' days quite like turning on the oven to bake. Between the heat from and aromas coming out of the oven, baking days warm more than one's soul. Once fall arrives here in the midwest my passion for baking goes into overdrive. Which explains in part why there is currently about fifteen pounds of unsalted butter sitting in the refrigerator. And in all probability it will not last until Christmas. Keeping my fingers crossed there will be another sale on butter in the weeks ahead.
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With Thanksgiving still just a few weeks away and everyone either dreaming about or planning their favorite dishes, I am going to sneak in a recipe for a cake. Because it's one you need in your life. Especially in the weeks and months ahead. The Lemon Blueberry Ricotta Cake is first and foremost one of those quintessential breakfast cakes. Not too sweet, filled with fresh fruit, and satisfyingly scrumptious. Aka the trifecta of a great cake! It happens to be one of those cakes perfect to enjoy as a post turkey trot race treat, to nibble on while you are decorating for the holidays, to serve at or bring to a weekend brunch, to enjoy in the afternoon with a cuppa, and/or to make just because you want cake.
As far as cakes go, this one leans toward the easy to make end of the continuum. From assembly to baking, the Lemon Blueberry Ricotta Cake is ready to enjoy in less than ninety minutes. Which makes it one of those cakes easily made early in the morning and enjoyed all day.
Indulge me as I take a brief moment to get on my 'why ingredients matter' or rather I should say 'why good ingredients' matter soapbox. If you are looking to make the most flavorful foods, high quality ingredients create higher quality goods and dishes. It is a matter of eating something delicious versus something divinely delicious. For this Lemon Blueberry Ricotta Cake there are five difference making ingredients. Whole milk ricotta. It can be homemade or store bought. Unsalted butter with at least an 18% butterfat content. Less expensive, generic butters generally have less fat. Thus less flavor. Fresh blueberries. Frozen blueberries will not work in this cake. Extra-large eggs are a must. And last, but not least, a really good quality vanilla.
There will be a point during the making of the batter where it will look slightly curdled. Once the dry ingredients are blended in it will smooth itself out. The blueberries get divided. Two thirds go into the batter and the remaining one third get scattered (and lightly pressed) over the top.
Using a nine inch spring form pan lined with parchment paper make it easy to remove the cake from the pan.
Baking time for the Lemon Blueberry Ricotta Cake will range from 55 to 65 minutes. However, I recommend testing for doneness at the 50 minute mark (all ovens bake differently). To test for doneness, insert a toothpick in the center (not in the sides) of the cake. If it comes out clean, the cake is done. Other signs of doneness: the edges of the cake will slightly pull away from the pan and they will be golden.
Allow the cake to cool slightly before dusting with confectionary sugar. If you dust the cake while it's still too warm, the confectionary (icing) sugar will melt into the cake.
The Lemon Blueberry Ricotta Cake is slightly dense, luscious, fruity, just the right amount of sweet for breakfast or as a snack, and divinely delicious. Make this cake soon and have a slice for breakfast. You will be very happy you did.
Recipe
Lemon Blueberry Ricotta Cake
Serves 8-10, depending on how you slice it
Ingredients
10 Tablespoons (141g) unsalted butter room temperature
1 cup (200g) granulated sugar
3 extra-large eggs, room temperature
1 cup (250g) whole milk ricotta
2 Tablespoons sour cream
1 teaspoon good quality vanilla
1 teaspoon grated lemon zest (from on medium sized lemon)
1 1/4 cups (163g) all-purpose flour
1 Tablespoon baking powder
1 teaspoon Kosher salt
2 cups (343g) fresh blueberries, divided
Confectionary sugar, for finishing
Directions
1. Preheat the oven to 350 degrees (F). Line a 9" springform pan with parchment paper. Butter the sides and top of the parchment paper. Set aside.
2. In a medium sized bowl, whisk together the flour, baking powder, and Kosher salt. Set aside.
3. In the bowl of a standing mixer fitted with a paddle attachment, add in the butter and sugar. Beat on medium speed until light and fluffy (approximately 3 minutes), scraping the bottom and sides of the bowl as necessary.
4. Reduce the mixer speed to low and add in the eggs, one at time, mixing well after each addition.
5. Add in the ricotta, sour cream, vanilla and lemon zest. Mix well. Note: The batter will look curdled, do not worry, it should look that way.
6. With the mixer on low, add in the dry ingredients. Mix just until incorporated.
7. Fold in 2/3 of the blueberries (229g) using a rubber spatula.
8. Spoon the batter into the prepared pan. Smooth the top with an offset spatula.
9. Evenly scatter the remaining 1/3 cup (114g) blueberries on top of the batter. Press down lightly.
10. Place the baking pan on a baking sheet, then place in the oven. Bake for 55-65 minutes (checking at the 50 minute mark) until a toothpick inserted in the center comes out clean.
11. Remove the pan from the oven and set on a cooling rack. When cool, use a knife to carefully loosen the cake from the sides of the pan. Remove the pan sleeve. Transfer the cake to a serving platter.
12. Lightly dust the cake with sifted confectionary sugar. Serve slightly warm or at room temperature.
13. The cake is delicious the first and even up to the third day. To keep any leftover cake fresh, store covered in the refrigerator.
Notes: (1) With an exception to the change in the baking time, the recipe for the Lemon Blueberry Ricotta Cake was heavily inspired by Ina Garten's Blueberry Ricotta Breakfast Cake recipe from her newest cookbook "Go-to Dinners". (2) Use only whole milk ricotta. Either store bought or homemade. (3) Use only fresh blueberries. (3) Instead of dusting the cake with confectionary sugar, could also make a confectionary sugar glaze to finish the cake. (4) This cake is one of those perfect breakfast or brunch cakes!
Sheep's Lake, Rocky Mountain National Park, (August 2022)