Meyer lemon & Blueberry Ricotta Cake
I had unopened whole milk in the fridge that was expiring in 2 days! I can’t possibly just drink them, so I made ricotta cheese again. (My previous ricotta cheese creation) …and I started baking at 9pm on a week day. Here’s the result and recipe to follow!
Meyer Lemon Glazed-Blueberry Ricotta Cake
(Adapted from Ina Garden’s recipe)
For the syrup (make this a day or two head of time)
2 meyer lemons sliced in 1/8 in. slices
1 cup of sugar
* If you don’t have time, omit this whole process and finish the cake with dusting the confectioners sugar after the cake is completely cooled
For the cake
1 1/2 cup of cake flour (* Cake Flour Substitute: 2 Cups = 1 3/4 cups all-purpose flour + 1/4 cup corn starch)
2 tsp baking powder
1/2 tsp salt
3/4 cup ricotta cheese
1/4 cup whole milk
1 cup sugar
3 large eggs
2 tsp grated meyer lemon zest
1/2 tsp pure vanilla extract
1/2 cup vegetable oil
1 cup of fresh blueberries
1/2 Tbsp of flour to coat the berries
Direction for the Syrup:
Dust lemon slices with sugar so each layer is coated with sugar and place it in a jar. In few days, sugar will turn in to syrup.
Direction for the cake:
Preheat the oven to 325 degrees. Grease one 9 x 5-inch loaf pan; dust with flour, tapping out the excess.
Sift together flour, baking powder and salt; set aside.
In a large bowl, whisk together the ricotta cheese, milk, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with 1/2 Tbsp of flour, and fold gently into the batter.
Pour the batter into the prepared pan and bake 65 to 75 minutes, (or until the cake no longer has batter sticking to the tester) Let cool in the pan for 10 minutes before removing to a wire rack.
Poke holes in to the tops and sides of the warm cake using tooth picks. Brush the top and sides of the cake with the meyer lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely. Garnish it with meyer lemon slices.