Lemon Blueberry Cake
This healthier version of a traditional lemon blueberry cake combines the richness of ricotta cheese and the fruity flavor of olive oil. With fresh blueberries and a zesty lemon kick, this cake is light, moist, and packed with flavor—perfect for a guilt-free treat. Lower in calories compared to butter-based cakes, this dessert is both indulgent and nutritious.
Equipment
- 9-inch round cake pan
- Mixing bowls
- Hand mixer or stand mixer
- Parchment paper
- Spatula
- Wire cooling rack
- Zester or microplane (for lemon zest)
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 2 large eggs
- ½ cup granulated sugar
- 1 cup ricotta cheese
- ½ cup extra virgin olive oil
- 1 lemon zest and juice
- 1 ½ cups fresh blueberries tossed in a bit of flour to prevent sinking
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with olive oil and line it with parchment paper.
- In a large mixing bowl, combine the flour, baking powder, and salt. Whisk to combine.
- In a separate bowl, beat the eggs until light and fluffy. Gradually add the sugar, mixing until smooth and creamy.
- Fold the ricotta cheese into the egg-sugar mixture until fully incorporated.
- Slowly pour in the olive oil while stirring to evenly distribute.
- Add lemon zest and juice, mixing until well combined.
- Gently fold in the blueberries, being careful not to overmix.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for 10-15 minutes in the pan before transferring to a wire rack to cool completely.
Notes
To prevent the blueberries from sinking, toss them in a little flour before adding to the batter.
For an extra touch, consider serving with a light dusting of powdered sugar or a dollop of whipped cream.
Store leftover cake at room temperature for up to 3 days or refrigerate for up to 5 days.
For longer storage, freeze individual slices for up to 2 months.
For an extra touch, consider serving with a light dusting of powdered sugar or a dollop of whipped cream.
Store leftover cake at room temperature for up to 3 days or refrigerate for up to 5 days.
For longer storage, freeze individual slices for up to 2 months.