Ricotta Makes this cake so Moist!! Lemon Blueberry 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 350 degrees Fahrenheit.

In a tabletop mixer, combine 1 stick of unsalted butter and 1/4 cup of light olive oil.

Add 1.5 cups of granulated sugar and 1 teaspoon of pure vanilla extract to the mixer and beat until fluffy.

In a separate bowl, whisk together 1 cup of all-purpose flour, 1/2 cup of almond flour, and 2 teaspoons of baking powder.

Add the dry ingredients to the wet ingredients in the mixer.

In a bowl of water, bring 3 eggs to room temperature, then add them one at a time to the mixer.

Add 1/4 cup of lemon juice to the mixture.

In a separate bowl, combine 1.5 cups of ricotta cheese and 1/2 teaspoon of baking soda, then add to the mixer.

Loosen the batter with a spatula, ensuring everything is well combined.

Grease a 9 by 13 inch baking dish with the butter wrapper or cooking spray.

Toss 1 cup of fresh blueberries in 1/4 cup of flour, then place them on top of the batter in the baking dish.

Spread the batter evenly in the baking dish and press the blueberries in slightly.

Bake in the preheated oven for 50 to 55 minutes or until a toothpick inserted in the center comes out clean.

Once baked, run a knife around the edges of the cake to release it and let it cool to room temperature.

Serve the cake slightly warm with a dollop of mascarpone cheese, whipped cream, or plain with confectioners sugar or lemon zest.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens