{"id":43326,"date":"2024-05-28T07:23:09","date_gmt":"2024-05-28T11:23:09","guid":{"rendered":"https:\/\/willceau.com\/news\/?p=43326"},"modified":"2024-05-28T07:23:09","modified_gmt":"2024-05-28T11:23:09","slug":"blueberry-ricotta-cake-2","status":"publish","type":"post","link":"https:\/\/willceau.com\/news\/2024\/05\/28\/blueberry-ricotta-cake-2\/","title":{"rendered":"Blueberry Ricotta Cake"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"6237\" data-permalink=\"https:\/\/willceau.com\/news\/2012\/01\/17\/apple-cake\/food-header-1-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" data-orig-size=\"640,144\" data-comments-opened=\"1\" data-image-title=\"Food-Header-1\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" class=\"aligncenter size-full wp-image-6237\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=640%2C144&#038;ssl=1\" alt=\"\" width=\"640\" height=\"144\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=300%2C67&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"43327\" data-permalink=\"https:\/\/willceau.com\/news\/2024\/05\/28\/blueberry-ricotta-cake-2\/blueberryricottacake-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/05\/BlueberryRicottaCake-1.jpg?fit=640%2C480&amp;ssl=1\" data-orig-size=\"640,480\" data-comments-opened=\"1\" data-image-title=\"BlueberryRicottaCake\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/05\/BlueberryRicottaCake-1.jpg?fit=640%2C480&amp;ssl=1\" class=\"aligncenter size-full wp-image-43327\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/05\/BlueberryRicottaCake-1.jpg?resize=640%2C480&#038;ssl=1\" alt=\"\" width=\"640\" height=\"480\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/05\/BlueberryRicottaCake-1.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/05\/BlueberryRicottaCake-1.jpg?resize=300%2C225&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>So happy that blueberries are finally in season &#8211; and I have a reason to make a cake with the leftover ricotta in the fridge. This recipe would work with diced peaches or raspberries too! <!--more--><\/p>\n<ul>\n<li>10 tablespoons butter, room temperature<\/li>\n<li>1 cup granulated sugar<\/li>\n<li>3 large eggs, room temperature<\/li>\n<li>1 cup ricotta<\/li>\n<li>2 tablespoons sour cream<\/li>\n<li>1 teaspoon vanilla<\/li>\n<li>1 teaspoon lemon zest<\/li>\n<li>1 1\/4 cups flour<\/li>\n<li>1 tablespoon baking powder<\/li>\n<li>1 teaspoon kosher salt<\/li>\n<li>2 cups blueberries, divided<\/li>\n<li>confectioners sugar<\/li>\n<\/ul>\n<ol>\n<li>Grease a 9&#8243; springform pan and line with parchment. Preheat oven to 350\u00ba.<\/li>\n<li>In a large bowl, cream butter and sugar for 3 minutes. add eggs one at a time.<\/li>\n<li>Mix in ricotta, sour cream, vanilla and lemon zest.<\/li>\n<li>In a small bowl, whisk flour, baking powder, and salt. Add to the wet mixture and stir until just combined.<\/li>\n<li>Fold in 2\/3 of the blueberries, and pour into prepared pan. Sprinkle remaining blueberries on top. Bake for 45 to 55 minutes, testing with a toothpick. Let cool for 15 minutes then remove collar. Dust with confectioners sugar before serving.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>So happy that blueberries are finally in season &#8211; and I have a reason to make a cake with the leftover ricotta in the fridge. This recipe would work with diced peaches or raspberries too!<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[1238],"tags":[97,1791,3875],"class_list":["post-43326","post","type-post","status-publish","format-standard","hentry","category-lovin-from-the-oven","tag-baking","tag-blueberries","tag-ricotta"],"jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-bgO","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":41395,"url":"https:\/\/willceau.com\/news\/2023\/09\/04\/lemon-blueberry-ricotta-cake\/","url_meta":{"origin":43326,"position":0},"title":"Lemon Blueberry Ricotta Cake","author":"Tina Garceau","date":"September 4, 2023","format":false,"excerpt":"Wanting to take advantage of delicious summer fruit before the season is over - I give you Lemon Blueberry Ricotta Cake! A simple batter made with eggs, ricotta, sour cream and lemon zest, sprinkled with blueberries and topped off with a lemon glaze. It was the perfect finish to last\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/09\/BlueberryRicotta.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/09\/BlueberryRicotta.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/09\/BlueberryRicotta.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":20935,"url":"https:\/\/willceau.com\/news\/2016\/08\/08\/blueberry-ricotta-cake\/","url_meta":{"origin":43326,"position":1},"title":"Blueberry Ricotta Cake","author":"Tina Garceau","date":"August 8, 2016","format":false,"excerpt":"This cake is similar to the raspberry ricotta cake I made recently - except that it has blueberries and orange zest. Adding a little orange zest to the cake batter adds a marvelous flavor to the cake, which is a perfect addition to cook outs - no icing to worry\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/08\/BlueRicottaCake.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/08\/BlueRicottaCake.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/08\/BlueRicottaCake.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":43674,"url":"https:\/\/willceau.com\/news\/2024\/08\/07\/blueberry-ricotta-cake-3\/","url_meta":{"origin":43326,"position":2},"title":"Blueberry Ricotta Cake","author":"Tina Garceau","date":"August 7, 2024","format":false,"excerpt":"I had some ricotta leftover from a tomato tart I made over the weekend. Not wanting to waste it, The Boy and I decided to make a cake with some of the gorgeous blueberries we found in the market yesterday. Easy to put together, no icing needed! 1 1\/2 cups\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/08\/BlueRicotta.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/08\/BlueRicotta.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/08\/BlueRicotta.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":41539,"url":"https:\/\/willceau.com\/news\/2023\/09\/25\/fresh-fig-ricotta-cake\/","url_meta":{"origin":43326,"position":3},"title":"Fresh Fig Ricotta Cake","author":"Tina Garceau","date":"September 25, 2023","format":false,"excerpt":"I spotted these gorgeous purple figs in the market, so I grabbed them to make this fig ricotta cake for a friend's birthday. Figs have a short growing season, so if you're interested in making this cake - hop to it! 10 tablespoons butter, room temperature 1 cup granulated sugar\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/09\/FigCake-1.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/09\/FigCake-1.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/09\/FigCake-1.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":45495,"url":"https:\/\/willceau.com\/news\/2025\/08\/04\/blueberry-ricotta-galette\/","url_meta":{"origin":43326,"position":4},"title":"Blueberry Ricotta Galette","author":"Tina Garceau","date":"August 4, 2025","format":false,"excerpt":"This is a quick dessert to make, that'll have you out of the kitchen and at the pool in no time. An easy dough spread with ricotta, topped with fresh blueberries, and baked in less than an hour! For the dough: 1 1\/4 cups flour 1\/4 teaspoon salt 8 tablespoons\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/08\/BlueRicotta.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/08\/BlueRicotta.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/08\/BlueRicotta.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":43472,"url":"https:\/\/willceau.com\/news\/2024\/07\/01\/italian-chocolate-chip-ricotta-cake-2\/","url_meta":{"origin":43326,"position":5},"title":"Italian Chocolate Chip Ricotta Cake","author":"Tina Garceau","date":"July 1, 2024","format":false,"excerpt":"This Italian Chocolate Chip Ricotta Cake is dense, moist, with mini chocolate chips and orange zest - because orange and chocolate are culinary soulmates! It's a one pan wonder that's finished off with an orange glaze flecked with orange zest. Perfect for breakfast or dessert! zest of one orange 1\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/06\/RicottaChocChip.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/06\/RicottaChocChip.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/06\/RicottaChocChip.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]}],"jetpack_likes_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/43326","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/comments?post=43326"}],"version-history":[{"count":0,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/43326\/revisions"}],"wp:attachment":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media?parent=43326"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/categories?post=43326"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/tags?post=43326"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}