Get ready to experience a dessert that's about to revolutionize your baking game! This Ricotta Blueberry Lemon Casserole Cake is not just a recipe; it's a culinary journey that combines the creamy richness of ricotta, the burst of fresh blueberries, and the zesty brightness of lemon in one irresistible dish. Whether you're a seasoned baker or a kitchen novice, this simple yet spectacular dessert will have everyone begging for seconds – and asking for your secret recipe!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 8 servings
Ingredients
- 2 cups ricotta cheese
- 1 cup fresh blueberries
- 1 lemon, zested and juiced
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish or a similar-sized casserole dish with butter or cooking spray to prevent sticking.
- In a large mixing bowl, combine the ricotta cheese, sugar, and lemon zest. Use a hand mixer or whisk to blend these ingredients until smooth and creamy.
- Crack the eggs into the ricotta mixture, one at a time, mixing well after each addition. Ensure that the eggs are fully incorporated into the batter.
- Add the lemon juice and vanilla extract to the mixture, stirring until everything is well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, folding gently until just combined. Be careful not to overmix.
- Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter without breaking them apart.
- Pour the batter into the prepared baking dish, spreading it out evenly with a spatula.
- Place the baking dish in the preheated oven and bake for approximately 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the casserole cake from the oven and allow it to cool in the dish for about 10-15 minutes.
- Slice the casserole cake into squares and serve warm or at room temperature. It can be enjoyed plain or with a dusting of powdered sugar for added sweetness.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for a few seconds if desired.
Tips
- Use room temperature ingredients: Ensure your eggs, ricotta, and other ingredients are at room temperature for smoother mixing and better texture.
- Don't overmix the batter: Gently fold the dry ingredients into the wet ingredients to keep the cake light and fluffy.
- Choose fresh blueberries: Use plump, fresh blueberries for the best flavor and texture. If using frozen, do not thaw them before adding to the batter.
- Check for doneness: The toothpick test is crucial. It should come out clean or with just a few moist crumbs when the cake is perfectly baked.
- Let it cool slightly: Allowing the cake to rest for 10-15 minutes helps it set and makes cutting easier.
- Storage hack: This cake actually tastes even better the next day, so don't worry about making it ahead of time!
- Serving suggestion: A light dusting of powdered sugar or a dollop of whipped cream can elevate this already delicious dessert to new heights.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 30g
Protein: 12g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 110mg
