EASY RECIPE: LEMON & BLUEBERRY RICOTTA CAKE

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: coconut oil

Coconut oil is a healthier fat alternative.

sugar

🥗Healthier: honey

Honey is a natural sweetener with additional nutrients.

Preheat the oven to 180 degrees Celsius.

Soften 110 grams of butter in a dish in the oven.

Zest and juice 2 lemons.

Dust 1 cup of blueberries in flour.

In a bowl, combine the softened butter, 1.5 cups of sugar, and 3 eggs. Mix well.

Add 1 teaspoon of vanilla extract and mix again.

Incorporate 2 containers of ricotta cheese and mix until combined.

Add the lemon zest and lemon juice to the mixture and mix well.

Fold in 1.5 cups of self-raising flour into the batter.

Add the dusted blueberries to the batter and gently fold them in.

Spoon the mixture into three smaller baking dishes, with a bit of melted batter at the bottom to prevent sticking.

Bake in the preheated oven for 50 minutes to 1 hour.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens