Monday, 29 July 2013

Lemon Ricotta Cake With Blueberries

This is such a tasty cake and although the original recipe calls for the addition of blueberries I quite like it plan as well.

Lemon Ricotta Cake With Blueberries

200g Ricotta
150g Sugar
240 Flour
15 gm Baking Powder
3 Eggs
80g Milk
1 Tbls Vegetable Oil
Rind and juice of 1 Lemon
125g Blueberries

Preheat your over to 180 degrees.  Grease and line a 28cm spring form cake tin.  In a bowl mix the ricotta, sugar, lemon rind, oil and lemon juice until smooth.  In another bowl mix the eggs and milk to combine.  Sift the flour and baking powder together into a large bowl and add the two wet mixes.  Mix to combine and pour into cake tin.  Sprinkle blueberries (if you are using them) over the top and bake for 50 mins to an hour.


  1. Yum Fiona - this looks nice! I have some ricotta in the fridge at the moment too .......

  2. Oh Fiona, that just look simply yummy. So going in my book of favs. Was that 240gm flour?

    1. It was great and so easy. Yep 240 g Flour which I have fixed up on the post now.

  3. Yummo...that looks and sounds so good. Will have to print that for the recipe folder...thanks Fiona.


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