Скачать или смотреть Ultimate LEMON BLUEBERRY CAKE Recipe | Best Soft & Fluffy Cake Recipe

This Lemon Blueberry Cake is unbelievably soft, fluffy, and packed with fresh blueberry flavor!

The secret?🤫 Ricotta cheese, which makes the cake incredibly moist and melt-in-the-mouth.

Whether you’re looking for the perfect lemon pound cake, a delicious blueberry cake, or a simple homemade lemon dessert, this easy recipe has you covered. It’s light, tangy, and bursting with juicy blueberries—perfect for breakfast, brunch, or an afternoon treat!

Lemon Blueberry Cake (Ricotta Pound Cake) Recipe:

✅For the Cake:
150 grams caster sugar
Zest of 1 large lemon (or 2 lemons for a more intense lemon punch)
150 grams all purpose flour or plain flour
1 teaspoon baking powder
1/2 teaspoon salt
150 grams butter, room temperature (softened)
150 grams ricotta cheese, room temperature
3 eggs (approx 150 grams), room temperature
2 teaspoons vanilla extract
125 grams blueberries, room temperature

✅For the glaze:
100 grams icing sugar or confectioner’s sugar, sifted
4-5 teaspoons lemon juice, added gradually

✅Notes:
1. I've used a 9" x 5" loaf tin. I've greased it well and lined one side with parchment paper having plenty of overhang - this helps us easily release the cake from the tin.
2. Preheat oven to 160 Celsius or 325 Fahrenheit.
3. Bake the lemon blueberry ricotta cake at 160 C / 325 F for 55 minutes - 1 hour or until a skewer / knife / toothpick inserted in the centre comes out clean.
4. Let the cake sit in the tin for 20-25 minutes before transferring to a wire rack to cool completely


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