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Ina Garten Ricotta Blueberry Cake Recipe

Ina Garten Ricotta Blueberry Cake Recipe

Welcome to our cozy kitchen today. We are making a special treat. This Ina Garten Ricotta Blueberry Cake Recipe is wonderful.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 4 minutes
Course Dessert
Cuisine American
Servings 8
Calories 320 kcal

Equipment

  • Stand Mixer
  • Springform Pan
  • Rubber Spatula
  • Measuring cups
  • Measuring Spoons
  • Large Bowl
  • Zester
  • Cooling Rack

Ingredients
  

  • 1/2 cup UNSALTED BUTTER
  • 1 cup GRANULATED SUGAR
  • 3 large EGGS
  • 1 1/2 cups WHOLE MILK RICOTTA
  • 1 tsp PURE VANILLA EXTRACT
  • 1 tbsp LEMON ZEST
  • 1 1/4 cups ALL-PURPOSE FLOUR
  • 1 tbsp BAKING POWDER
  • 1 tsp KOSHER SALT
  • 1 cup FRESH BLUEBERRIES

Instructions
 

Step 1:

  • Preheat your oven to 350 degrees. Grease your springform pan with butter. Dust the pan with some flour. This stops the cake from sticking.

Step 2:

  • Place your butter in the mixer bowl. Add the granulated sugar to it. Cream them together on high speed. Do this for about three minutes.

Step 3:

  • Turn the mixer to low speed now. Add the ricotta cheese slowly. Mix until the batter is smooth. Scrape the sides of the bowl.

Step 4:

  • Add the eggs one by one. Mix well after each egg addition. Add the vanilla and lemon zest. The batter will look very creamy.

Step 5:

  • Sift your flour in a separate bowl. Add the baking powder and salt. Stir the dry ingredients together well. This ensures an even rise.

Step 6:

  • Add the dry mix to the batter. Mix on a very low speed. Do not overmix the batter now. Stop when the flour disappears.

Step 7:

  • Toss your blueberries with a little flour. This prevents them from sinking down. Fold them into the batter gently. Use your rubber spatula for this.

Step 8:

  • Pour the batter into the pan. Smooth the top with your spatula. Bake for about 45 to 50 minutes. The top should be golden brown.

Step 9:

  • Test the cake with a toothpick. It should come out very clean. Let the cake cool in the pan. Remove the sides after fifteen minutes.

Notes

Use room temperature eggs for a smoother batter.
Do not overmix the flour into the cheese.
Fresh blueberries work better than frozen ones.
Zest the lemon before you juice it.
Always grease the pan very well first.
Let the cake cool before you slice.
Whole milk ricotta gives the best flavor results.
Sprinkle sugar on top for a crunchy crust.
 
Keyword Ina Garten Ricotta Blueberry Cake Recipe