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Blueberry Lemon Ricotta Olive Oil Cake

This blueberry lemon ricotta olive oil cake is the perfect snacking cake. Sprinkled with a little powdered sugar and great for breakfast or dessert! Plus the cake is super moist and crazy easy to make! You’ll want to get into the kitchen and make this cake asap!

This blueberry lemon ricotta olive oil cake is the perfect snacking cake. Sprinkled with a little powdered sugar and great for breakfast or dessert! Plus the cake is super moist and crazy easy to make! You'll want to get into the kitchen and make this cake asap!

CAKE! It’s one of my most favorite desserts. Especially in this case where the cake is sort of a snacking cake so I feel confident that it’s perfect for breakfast. I mean, as an adult I should probably stop eating cake at breakfast but we all know that is not happening anytime soon. PLUS this cake has blueberries and blueberries are fruit SOOOOOOO it’s totally fine.

In fact, my husband who isn’t even a huge cake fan was all over this blueberry lemon ricotta olive oil cake. He came home from work and ate a slice every single night after work and before dinner. I mean, who doesn’t love a little dessert before dinner?

This blueberry lemon ricotta olive oil cake is the perfect snacking cake. Sprinkled with a little powdered sugar and great for breakfast or dessert! Plus the cake is super moist and crazy easy to make! You'll want to get into the kitchen and make this cake asap!

Also, this cake is crazy moist not only from the use of ricotta but the addition of Oleificio Zucchi olive oil. Seriously you guys – if you haven’t made yourself an olive oil cake you need to get on that ASAP! It’s so delicious and keeps your cakes really moist. I made a roasted strawberry olive oil cake a few months ago and now I’m back at it but this time it’s with blueberries and lemon.

This blueberry lemon ricotta olive oil cake is the perfect snacking cake. Sprinkled with a little powdered sugar and great for breakfast or dessert! Plus the cake is super moist and crazy easy to make! You'll want to get into the kitchen and make this cake asap!

If you have never heard of Zucchi Olive Oil you need to get to the store, look for it, and buy all. the. bottles. They sent me four different blends – Sinfonia extra virgin olive oil, sweet & fruity extra virgin olive oil, organic extra virgin olive oil and 100% Italian extra virgin olive oil. For this cake, I went with their sweet & fruity blend because I wanted a nice mild blend that would work well in a dessert cake.

PLUS if you’re all about using good quality ingredients this olive oil is straight up for you! One of the things I love about Zucchi olive oil is that you can see exactly where your olive oil came from by searching the QRcode on the label of the bottle you purchased or by entering the serial number and verification code on their website. How cool is that?

And, over the summer Flavor Your Life sponsored a press event to help raise awareness of extra virgin olive oil from Europe in the Northeast. The event included 30 bloggers and journalist and they enjoyed a delicious menu of foods that helped showcase the different varieties of extra virgin olive oil from Europe. In case your wondering what makes extra virgin olive oil so healthy and delicious it from the standards it has to meet.

Olives, called drupes, are harvested at any time in their ripening process BUT to be extra virgin olive oil the extraction must take place without heat or chemicals, guaranteeing freshness and purity. Plus it must be low in acid (below .08%) and have a low peroxide content, which assures minimal exposure to oxygen. Of course, it must also taste good so there is a whole panel of tasters who take care of that job.

This blueberry lemon ricotta olive oil cake is the perfect snacking cake. Sprinkled with a little powdered sugar and great for breakfast or dessert! Plus the cake is super moist and crazy easy to make! You'll want to get into the kitchen and make this cake asap! This blueberry lemon ricotta olive oil cake is the perfect snacking cake. Sprinkled with a little powdered sugar and perfect for breakfast or dessert! Plus the cake is super moist and crazy easy to make! You'll want to get into the kitchen and make this cake asap!

There are a million different way to use olive oil (salad dressing, preserved vegetables, frying, etc.) but we all know my favorite way is this cake! It’s such a fun substitute for the traditional use of butter or vegetable oil. It brings a subtle olive oil flavor that pairs perfectly with the blueberries and lemon. Plus it’s even better when dusted with just a touch of powdered sugar. I have a sneaking suspicion it would be awesome with a dollop of whipped cream too!

{Looking for even more delicious cake recipes? Try my Cherry Fritter CakeToasted Coconut Tres Leches CakeGreek Yogurt Grapefruit Poppy Seed CakeCream Sherry Bundt CakeApple Pie Coffee CakeChocolate Zucchini Date CakeBlueberry Fritter CakeZucchini Coffee CakeMaple Cake with Maple Cream Cheese Frosting or my Black Forest Cake}

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Blueberry Lemon Ricotta Olive Oil Cake

This blueberry lemon ricotta olive oil cake is the perfect snacking cake. Sprinkled with a little powdered sugar and great for breakfast or dessert! Plus the cake is super moist and crazy easy to make! You'll want to get into the kitchen and make this cake asap!

Yield: 8x8 dish

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Ingredients:

  • 1 cup whole milk ricotta cheese
  • 1 cup granulated sugar
  • 1/3 cup Zucchi olive oil
  • 2 lemons, zested
  • 2 large eggs
  • 1-1/2 cup all-purpose flour
  • 1-1/2 teaspoon baking powder
  • 1/2 teaspoons kosher salt
  • 1/4 teaspoon baking soda
  • 1 pint fresh blueberries

Directions:

Preheat you oven to 350 degrees and line an 8x8 or 9x9 baking dish with parchment paper, set aside.

In a large bowl add ricotta, granulated sugar, olive oil and lemon zest. Stir to combine and mix in eggs, one at a time.

In a medium bowl whisk together flour, baking powder, kosher salt and baking soda. Add the flour mixture to the ricotta mixture and stir just until combined.

Add in blueberries and gently fold in making sure to not break them.

Add the cake batter to your prepared pan and bake for 35-45 minutes or until the cake is fully cooked and lightly browned on top.

Let the cake cool and sprinkle with powdered sugar.

 

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Ann

Saturday 29th of August 2020

This beats pancakes by a long shot! I made this one morning to use up ricotta and soon regretted that I didn't have more ricotta "to use up"! I didn't have lemons, so added 10 drops of essential oil of lemon and also added a splash of vanilla extract. I used 1cup of freshly milled flour and 1/4 each of almond flour and gluten free. It was filling/nourishing and just amazing. Serve with a dab of grass-fed butter and real maple syrup...yummy! It lasted for max 15 min ;)

Amanda Vories

Sunday 12th of April 2020

I made this today because I had some ricotta I needed to use up and wanted to make an Easter dessert. It's PERFECT. I made a little lemon glaze and topped minewith toasted almonds.

Rachael

Thursday 20th of February 2020

Made this cake yesterday- it’s soo delicious. Thanks for sharing!

Roxanne

Saturday 13th of July 2019

This cake came out AMAZING! 5/5 stars. YUM.

Jess

Tuesday 11th of June 2019

Absolutely delicious! I substituted an orange fresh off my grandmother's tree for the lemon, and then used the orange juice with powdered sugar to top it off with a glaze. The cake didn't last 24 hours in our house and it was such a beautiful way to introduce my family to olive oil cake. Thank you for such a great recipe!

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