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Blueberry Lemon Ricotta Olive Oil Cake
Author:
Brandy O'Neill - Nutmeg Nanny
This blueberry lemon ricotta olive oil cake is the perfect snack cake. It's lightly sprinkled with powdered sugar and great for breakfast or dessert!
4.38
from
86
votes
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Prep Time
10
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
55
minutes
minutes
Servings
9
x9 cake
1x
2x
3x
Cook Mode
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Equipment
All Purpose Flour
9x9 baking dish
Extra Virgin Olive Oil
Ingredients
1
cup
whole milk ricotta cheese
1
cup
granulated sugar
1/3
cup
extra virgin 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
Instructions
Preheat your oven to 350 degrees F and line a 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 40-45 minutes or until the cake is fully cooked and lightly browned on top.
Let the cake cool and sprinkle with powdered sugar.
Nutrition
Serving:
1
g
|
Calories:
345
kcal
|
Carbohydrates:
51
g
|
Protein:
8
g
|
Fat:
13
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
9
g
|
Cholesterol:
55
mg
|
Sodium:
254
mg
|
Fiber:
2
g
|
Sugar:
26
g
Course
Dessert
Cuisine
Italian
Keyword
blueberry cake, blueberry lemon ricotta olive oil cake, blueberry recipes, cake recipes, dessert recipes, easy cake recipes, italian olive oil cake, olive oil cake, ricotta cake recipes, snack cake recipes
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