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Monthly Featured Recipe: Blueberry Lemon Brunch Cake

By February 16, 2017Uncategorized

Thank you to Mary Levinski for providing this month’s featured recipe!

Blueberry-Lemon Brunch Cake


1 ½ cups flour

1 cup sugar

2 t. baking powder

¾ t. kosher salt

1 ½ T. European lemon zest

3 eggs

1 ½ cups ricotta cheese

½ t. vanilla extract

½ cup unsalted butter

1 ¼ cup frozen blueberries, divided


½ cup powdered sugar

1-2 T. milk

½ t. lemon extract


Preheat oven to 350 degrees.  Line a 9” diameter cake pan with parchment paper and lightly coat with nonstick cooking spray.  Whisk flour, sugar, baking powder, salt, and lemon zest in a large bowl.

Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended.  Then fold in butter, followed by 1 cup blueberries taking care not to crush the berries.  Scrape batter into prepared pan and scatter remaining ¼ cup berries over the top.

Bake cake until golden brown and tester inserted into the center comes out clean, 50-60 minutes.  Let cool at least 20 minutes before unmolding from the pan.  Cool on a wire rack.  When cool drizzle with icing.

Can be made two days ahead. Store tightly wrapped at room temperature.


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