Blueberry Lemon Ricotta Olive Oil Cake
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!
Servings: 9 x9 cake
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: 1g | Calories: 345kcal | Carbohydrates: 51g | Protein: 8g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Cholesterol: 55mg | Sodium: 254mg | Fiber: 2g | Sugar: 26g