Introduction to Blueberry Lemon Ricotta Tea Cake
Are you a young professional balancing a hectic schedule and a craving for something delightful? Look no further than the Blueberry Lemon Ricotta Tea Cake! This easy-to-make treat is not only a delicious addition to your afternoon break but also a nutritious and vibrant option for those busy days.
When life gets busy, it’s essential to have quick and satisfying recipes on hand. This cake takes just 20 minutes to prep, allowing you to whip it up before heading to work or when you're in need of a relaxing weekend project. It's soft, tender, and bursting with fresh blueberries, giving you a nutritious kick that pairs perfectly with your morning coffee or afternoon tea.
Not only will this cake impress your friends with its delightful presentation, but it also offers a unique twist with the creamy ricotta cheese, creating a beautifully moist texture that will keep you coming back for seconds. Plus, the bright zing of fresh lemon balances the sweetness wonderfully.
Ready to elevate your tea time? The Blueberry Lemon Ricotta Tea Cake is as easy as it is scrumptious—perfect for young professionals looking for delicious yet manageable ways to indulge. For more baking inspiration, check out The Cake Slice Bakers.
Ingredients for Blueberry Lemon Ricotta Tea Cake
To create the delectable Blueberry Lemon Ricotta Tea Cake, you'll need a few key ingredients that come together in perfect harmony. Here’s what you’ll need:
- Fresh Blueberries: 3 cups (300g) provide that delightful burst of flavor.
- Cornstarch: 3 tablespoons (28g) help to coat the berries, ensuring they don’t sink during baking.
- Butter: 1 cup (227g), softened, brings richness to the cake.
- Sugar: 1 cup (200g) balances the tanginess of the lemon.
- Vanilla Extract: 1 teaspoon to enhance the overall flavor.
- Lemon Zest: Zest from 2 lemons (about 1.5 teaspoons) infuses the cake with a vibrant citrus aroma.
- Large Eggs: 4 at room temperature bind and lift the cake.
- Cottage Cheese or Ricotta: 1 cup (250g) adds moisture and tenderness.
- All-Purpose Flour: 2.5 cups (312g) forms the base of your batter.
- Baking Powder: 4 teaspoons (16g) provides leavening.
- Salt: ¼ teaspoon (1.5g) enhances flavor.
- Fresh Lemon Juice: 1 teaspoon, optional for an extra tang.
- Powdered Sugar: For dusting, adding a touch of sweetness to finish.
Now you're all set to bake! Make sure to gather these ingredients before you start, and get ready for a treat that your taste buds will thank you for. For more baking inspiration, check out King Arthur Baking for tips and tricks!
Step-by-step Preparation of Blueberry Lemon Ricotta Tea Cake
Baking a Blueberry Lemon Ricotta Tea Cake is a delightful way to elevate your dessert game without too much effort. This cake is soft, tender, and bursting with fresh blueberries, making it a perfect accompaniment to your afternoon tea. Let’s break down the preparation step-by-step!
Preheat the oven and prepare the pan
Start by preheating your oven to 335°F (170°C). While the oven is heating, take a 9-inch springform pan and line the bottom with parchment paper. Grease the sides of the pan well to ensure that your cake releases easily once it’s baked. Preparing your pan properly is key to achieving that perfect cake structure!
Coat the blueberries with cornstarch
In a medium bowl, toss together your washed and dried fresh blueberries with 3 tablespoons of cornstarch. This step is crucial because it helps to absorb excess moisture during baking, preventing the blueberries from sinking to the bottom of the cake. Set this mixture aside while you work on the batter.
Cream the butter and sugar mixture
In a large mixing bowl, cream 1 cup of softened butter with 1 cup of sugar, 1 teaspoon of vanilla extract, and the zest from 2 lemons. Beat this mixture until it’s light and fluffy, which should take about 3 minutes. This step helps to incorporate air into the batter for a lighter cake.
Incorporate the eggs and cottage cheese
Next, add 4 large eggs to your creamed mixture, one at a time, mixing well after each addition. This ensures that the eggs are fully integrated—no one wants lumps in their cake! If you’re using cottage cheese (as I did), strain it through a sieve to get a smoother consistency before adding it to the mixture. If you prefer ricotta, feel free to toss it in directly.
Mix the dry ingredients and combine with the wet
In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 4 teaspoons of baking powder, and ¼ teaspoon of salt. Gradually sift this dry mix into your creamed ingredients, folding gently with a spatula just until no dry flour remains. This careful folding keeps the batter airy and light—a crucial aspect of our Blueberry Lemon Ricotta Tea Cake.
Fold in blueberries and transfer to the pan
Now it’s time to gently fold in the blueberry mixture and, if you're feeling adventurous, add 1 teaspoon of lemon juice to brighten up the flavors. Pour this cake batter into your prepared pan. Spread it evenly with a spatula and sprinkle the remaining blueberries on top, pressing them down slightly to ensure they are embedded in the cake.
Bake to perfection
Place the cake in your preheated oven and bake for 1 hour and 10 minutes to 1 hour and 30 minutes. Start checking for doneness around the 1-hour mark by inserting a toothpick in the center; it should come out clean when the cake is ready. Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a cooling rack. Dust with powdered sugar once cooled, and prepare to enjoy this gorgeous dessert.
Conclusion
Baking this Blueberry Lemon Ricotta Tea Cake is as enjoyable as eating it! With each step, you’re crafting a wonderful dessert sure to impress friends at your next gathering or simply to savor with your afternoon tea. Happy baking!
Variations on Blueberry Lemon Ricotta Tea Cake
Add Nuts or Seeds for Crunch
Elevate your Blueberry Lemon Ricotta Tea Cake by adding a delightful crunch! Consider tossing in some chopped walnuts, pecans, or even sunflower seeds to the batter. Not only do they provide a satisfying texture contrast, but they’ll also add extra flavor and healthy fats. Just mix in about half a cup alongside your blueberries for a lovely nutty surprise in every slice!
Substitute Different Berries for Seasonal Flair
Want to keep things exciting? Give your Blueberry Lemon Ricotta Tea Cake a seasonal twist by swapping out the blueberries for other berries like strawberries, raspberries, or blackberries. Each berry brings its own unique taste, transforming your cake into a fresh creation that highlights the flavors of the season. Imagine a summer berry blend that showcases a vibrant medley of red and purple hues!
Cooking Tips and Notes for Blueberry Lemon Ricotta Tea Cake
When baking your Blueberry Lemon Ricotta Tea Cake, attention to detail can make all the difference. Here are some friendly tips to ensure your cake turns out perfectly:
- Fresh Blueberries: Always opt for fresh blueberries; their burst of flavor elevates the cake. If you have frozen blueberries, make sure not to defrost them to prevent color bleeding.
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This helps achieve that fluffy texture we all love.
- Baking Time: Ovens vary, so start checking the cake a little early. A toothpick should come out clean for doneness, typically around an hour and ten minutes.
- Lemon Zest and Juice: Don’t skip the lemon zest! It intensifies the flavor. A touch of lemon juice (about a teaspoon) enhances the citrus notes even further.
For more expert baking tips, consider checking out The Spruce Eats or Baker's Journal. Happy baking!
Serving Suggestions for Blueberry Lemon Ricotta Tea Cake
When it comes to enjoying your Blueberry Lemon Ricotta Tea Cake, presentation and pairing make all the difference. Here are a few delightful serving suggestions:
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Dust with Powdered Sugar: To add a touch of elegance, lightly dust your cake with powdered sugar just before serving. It enhances the visual appeal and sweetness without overwhelming the flavors.
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Pair with Tea or Coffee: This cake is perfect for a cozy afternoon tea or coffee date. The bright lemon notes complement a variety of brews, particularly herbal or green tea.
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Serve with Fresh Whipped Cream: A dollop of homemade whipped cream provides a rich, creamy contrast to the moist cake, elevating each bite.
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Accompany with Seasonal Fruits: Fresh berries or a fruit compote can add an extra layer of flavor and color.
For more ideas on serving and enjoying this refreshing dessert, check out this resource for pairing inspiration and other delightful recipes!
Time Breakdown for Blueberry Lemon Ricotta Tea Cake
Preparation time
Get ready to whip up this delightful Blueberry Lemon Ricotta Tea Cake in just 20 minutes of prep. This is where the magic begins—gather your ingredients, mix them together, and set the stage for baking bliss.
Cooking time
The cake will need to bake for 1 hour and 30 minutes. Yes, it takes a bit of time, but trust us—the smell of fresh blueberries and zesty lemon wafting through your kitchen will make it all worthwhile!
Total time
In just under 2 hours (specifically, 1 hour and 50 minutes), you’ll have a delicious cake ready to be served. This is perfect for a cozy gathering or a comforting afternoon pick-me-up. So grab that springform pan and let’s get started!
For more great recipes to pair with your tea, consider checking out The Cake Slice Bakers.
Nutritional Facts for Blueberry Lemon Ricotta Tea Cake
Understanding the nutritional profile of the Blueberry Lemon Ricotta Tea Cake can help you enjoy it guilt-free. Here’s a quick breakdown of the essentials:
Calories
Each slice of this delightful tea cake provides approximately 492 calories. This makes it perfect for a satisfying dessert option that won’t derail your day.
Protein
You'll find about 8 grams of protein per slice, thanks to the addition of cottage cheese or ricotta. This helps keep you feeling full longer while indulging your sweet tooth.
Sodium
With around 477 mg of sodium per serving, this cake offers a balance of flavor without excessive salt—just another reason to love it!
Enjoy this delectable treat while being mindful of your nutritional intake. For more health-related insights, check out sources like Harvard Health for balanced eating tips!
FAQs about Blueberry Lemon Ricotta Tea Cake
Can I use frozen blueberries instead of fresh?
Absolutely! You can use frozen blueberries in your Blueberry Lemon Ricotta Tea Cake. Just remember to adjust the baking time slightly, as frozen berries can retain moisture. It's best to toss them in a little cornstarch to prevent them from sinking to the bottom.
What’s the best way to store leftovers?
To keep your delightful tea cake fresh, store it in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it, and it will last for about a week. You can also freeze slices for later enjoyment—just wrap them tightly in plastic wrap and place them in a freezer bag.
How can I add more lemon flavor?
If you're looking to amp up the lemony goodness, consider adding more lemon zest or an extra teaspoon of lemon juice. You can even drizzle a lemon glaze on top after baking for a refreshing finish. A sprinkle of lemon zest before serving adds a lovely touch too!
Conclusion on Blueberry Lemon Ricotta Tea Cake
The Blueberry Lemon Ricotta Tea Cake is a delightful treat that's perfect for any occasion. Its moist texture and zesty flavor make it ideal for brunch or an afternoon snack. Don't hesitate to give it a try—your taste buds will thank you!
For a deeper flavor experience, explore variations with herbs or other fruits. Happy baking!
Blueberry Lemon Ricotta Tea Cake (The Cake Slice Bakers)
Equipment
- 9-inch Springform Pan
- Mixing bowl
- sieve
Ingredients
Batter
- 3 C fresh blueberries (300g)
- 3 tablespoon cornstarch (28g)
- 1 C butter, softened (227g)
- 1 C sugar (200g)
- 1 teaspoon vanilla extract
- 2 lemons zest (about 1 ½ tsp)
- 4 large eggs room temperature
- 1 C small curd cottage cheese (or ricotta) (250g)
- 2.5 C all-purpose flour (312g)
- 4 teaspoon baking powder (16g)
- ¼ teaspoon salt (1.5g)
- 1 teaspoon fresh lemon juice (optional)
- 1 tablespoon powdered sugar for dusting
Instructions
Preparation
- Preheat the oven to 335°. Line a 9" springform pan with parchment paper and grease the sides of the pan.
- In a large mixing bowl, toss together the washed and dried blueberries and cornstarch until the berries are well coated. Set aside.
- In a large mixing bowl, cream together the butter, sugar, vanilla and lemon zest until light and fluffy, about 3 minutes. Add the eggs, one at a time, and mix well after each addition.
- Press the cup of cottage cheese through a sieve, scraping off of the bottom of the sieve. Add the cottage cheese to the creamed ingredients and mix again until batter is mostly creamy. (If using ricotta cheese, just add it directly to the butter mixture.)
- In a separate bowl, combine the flour, baking powder, and salt. Remove the creamed mixture bowl from the stand mixer and sift the dry ingredients into the batter, then fold with a spatula just until combined.
- Gently stir in the lemon juice, if using (highly recommended). Add 2 ½ cups of the blueberries to the batter and fold them in.
- Transfer the batter into the prepared pan and spread the batter evenly to the edges. Add the remaining ½ cup of blueberries over the top, pressing them down lightly.
- Bake the cake in the preheated oven for 1 hour and 10 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and cool for 10 minutes in the pan. Remove cake from the springform pan and peel off the parchment paper. Finish cooling on a rack. Dust about 1 tablespoon of powdered sugar over the top of the cake after cooled. Serve it warm or cool.
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