Lemon blueberry ricotta cake
Here you have it, another ricotta cake version but this time a lemon blueberry ricotta cake which I think has become my favorite just because of the lemon flavor. So refreshing and so good.
About a couple of weeks ago I made this other ricotta cake version, this one with apples and blueberries. It was great too but the lemon elevates this cake to a different level. So worth trying this version.
I also added poppy seeds to the batter but you don’t have to if you don’t want to. This cake batter is quite versatile so I think you can even try other flavors if you like. Peaches may work rather well I think!
On another note, I am still in Thailand. I have been here for two weeks already and I have experienced amazing things thus far. The culture, food and topography are of this world…and let’s not forget about the beaches and islands.
Going to culinary school learning authentic Thai cuisine and exploring all the amazing islands of the south has been nothing but breathtaking and amazing. A trip that I will for ever remember.
I am going to be doing a couple of post about this trip because it is too much information to share in just one so stay tuned. I will be posting recipes that you will never be able to learn in the U.S, as many of the authentic Thai cuisine is only taught in the country from local chefs. Priceless cooking lessons to say the least.
Anyhow, I leave you with this amazing recipe that I hope you get to try soon. The minute I get back to the U.S I will be making this one on top of this other Asian cheesecake I had in Tokyo that was to die for. So good…
Enjoy!
PrintLemon blueberry ricotta cake
Miryam's original recipe
Yield: 8 servings
Ingredients:
- 1/3 cup coconut oil, room temperature
- 1/2 cup coconut sugar
- 2 eggs
- 1 cup whole wheat pastry flour
- 1 tsp aluminum free baking powder
- 2 tsp vanilla extract
- 1 cup blueberries, I used frozen
- 2 tbs poppy seeds
- 1/4 cup lemon juice
- 1/4 cup ricotta cheese
- Lemon zest, optional
Directions:
Preheat oven to 350 degrees F. Line a 8 inch round baking pan with parchment paper. Set aside.
Combine the sugar and coconut oil in a stand mixer. Add the vanilla extract, eggs, ricotta and lemon juice and combine. Add the flour, poppy seeds, lemon zest and baking powder and combine.
Transfer the mixture to the prepared baking pan and arrange the blueberries over the batter. Bake for 45-55 minutes. I baked mine for 50 minutes.
Let the cake cool in the pan before serving. I keep my cake in the fridge covered but you can keep it in the kitchen counter for up to 1-2 days.
NOTE: I placed my cake under the broiler for 3 minutes to brown the top a bit more but this is not a necessary step!
Hello there. My name is Miryam and I am the clinical dietitian and Physician Assistant behind Eat Good 4 Life. My wish is to inspire you to start cooking healthier so that you can live a longer and happier life. Thanks for stopping by (
Apple slices are mentioned in the instructions but I don’t see them in the ingredient list. Are they suppose to be in this version?
No sorry I will remove it now. Thanks :-)
Thailand sounds like an amazing time! I hope to visit there some day. And this cake? I can’t turn down blueberry lemon anything!
I cannot come here anymore. This just looks tooooo good and I seriously need it in my life now!!
Beautiful rustic cakes like this are my absolute favorite – and blueberries and lemon are the perfect combo. Also loving the ricotta in here.
Can this be made with a gluten free alternative flour? (like Coconut flour or something)?
If you don’t mind the gluten free flour mixes I would start there. Just use a plain flour gluten free mix. Same quantity. If you don’t like gluten free flour mixes I would suggest a mixture of almond flour and brown flour, however, for that I would have to experiment on the quantity to see what is best. I would say perhaps starting with 3/4 cup brown rice flour and 1/4 cup of almond flour!! I hope this helps.
It looks amazingly delicious!!
While I was ogling your photos, I thought I could almost smell this cake. It looks amazing, and I love how packed full of blueberries it is!
Ricotta cakes are just the best thing ever – they are so moist, delicious and not to mention good for you! Wish I had a slice of this now, looks beautiful Xx
I just love baking with ricotta cheese! It makes everything so nice and moist. :) This cake looks delicious!
You are talking to a lemon lover! This cake looks so good with the addition of blueberries and I bet it tastes really light.
Looks amazing! But can I repace the coconut oil and sugar? Here in argentina I don’t think will be easy to find. Thanks.
Carla
For sure. You can use butter or plain olive oil and regular sugar if you like. Thanks for stopping by!
I love anything with lemon and this was indeed delish.! I used the coconut oil but had to use reg.white flour and white sugar. My cake came out moist but prob. too dense instead of fluffy and cake-like, but still yummy. I had to ise an electric hand mixer instead of the consistent churning of a standing mixer. .Was I supposed to hand blend in the dry ingredients? Perhaps using the electric mixer to blend in te flour and baking soda made my cake dense?
I am not sure. I used my stand mixer so I don’t know if the electric hand mixer would have been the culprit. Using different type of flours may have something to do with it but I am not sure either. I know I baked mine for 45 minutes and it was perfect. Maybe if you try it again use whole wheat pastry flour? Sorry I couldn’t be of much help!! Thanks for stopping by.
Curious about the coconut sugar as it is pretty much the same as regular sugar in terms of sucrose/fructose. is it a flavor-thing?
It is a natural form plus the glycemic index is much lower than regular sugar. In addition, regular sugar is bleached!!
No way there’s just 1/4 cup of blueberries in the cake pictured.
My bad….thanks for catching that. It is one cup :-)