Blueberry Lemon Ricotta Tea Cake ~ #CakeSliceBakers

Blueberry Lemon Ricotta Tea Cake for the win! This was not my first choice for this month’s Cake Slice Bakers reveal. It wasn’t my second choice either. We’re baking from The Eastern European Cake Cookbook and it is filled with delicious recipes. Some easy and some not so much. I always go for the most challenging ones. Of the four choices for this month: 1. Blueberry Lemon Ricotta Tea Cake 2. Raspberry Cremeschnitte 3. White Chocolate Raspberry Pistachio Mousse Cake 4. Tiramisu Cake The Raspberry Cremeschnitte was my first choice. That didn’t pan out because the puff pastry and I had a major falling out which led me to consider the White Chocolate Raspberry Pistachio Mousse Cake. Running short on time that one fell by the wayside also, there were too many steps and components. Blueberry Lemon Ricotta Tea Cake it is and I’m very pleased with it. The texture is amazing, very moist and it has a fine crumb. Not to mention that there’s a boatload of blueberries inside and on top along with a dusting of powdered sugar. By definition a tea cake is a light yeast-raised sweet bun with dried fruit, typically served toasted and buttered. Thankfully, no yeast was involved with this. Adding it to our Father’s Day meal was a great choice. One day I’ll get back to my previous choices, they sound too good to let them fall by the wayside. Please check the links below to see how my fellow bakers fared this month.   Blueberry Lemon Ricotta Tea Cake ~ #CakeSliceBakers   Save Print Prep time Cook time Total time   This Blueberry Lemon Ricotta Tea Cake is light, fluffy and a definite crowd pleaser. It's also very easy to pull together with easy to find ingredients. Author: Sandra Lee Garth Recipe type: Brunch Cuisine: American Serves: 12-16 Ingredients 3 cups fresh blueberries 3 tablespoons cornstarch 1 cup unsalted butter, softened 1 cup sugar 1 teaspoon vanilla extract Zest from 2 lemons 4 large eggs 1 cup whole-milk ricotta cheese 2 cups all-purpose flour ½ cup almond flour 4 teaspoons baking powder ¼ teaspoon salt Confectioners’ sugar, for dusting Instructions Preheat the oven to 335° F and line a 9-inch springform pan with parchment paper and grease the sides. In a large mixing bowl, toss together washed blueberries and cornstarch until the berries are well coated and set aside. In a large mixing bowl, cream together the butter, sugar, vanilla and lemon zest until light and fluffy, about 3 minutes. Next, add the eggs, one at a time, mixing well after each addition. Now add the ricotta cheese and mix again until the batter is creamy, it may look a bit curdled but that’s ok. In a separate bowl, combine all the dry ingredients and sift them into the batter. Then, fold them into the batter with a spatula just until combined. Gently fold in 2½ cups of the blueberries into the batter. Transfer the batter into the prepared springform pan and use offset a spatula or back of a spoon to spread the batter evenly to the edges. Next, add the remaining ½ cup of blueberries over the top. Bake the cake in the preheated oven for 1 hour and 20 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 on a wire rack. Serve it warm with a dusting of confectioners’ sugar. Wordpress Recipe Plugin by EasyRecipe 3.5.3251   Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The European Cake Cookbook by Tatyana Nesteruk. We each choose one cake to bake, and then on the 20th – never before – we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes! Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details. The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book. Our choices for June 2019 were ~ Blueberry Lemon Ricotta Tea Cake Raspberry Cremeschnitte White Chocolate Raspberry Pistachio Mousse Cake Tiramisu Cake Blueberry Lemon Ricotta Tea Cake Karen’s Kitchen Stories My Recipe Reviews Sweet Sensations Raspberry Cremeschnitte Amandie Bakes  Tiramisu Cake All That’s Left Are The Crumbs A Day in the Life on the Farm White Chocolate Raspberry Pistachio Mousse Cake Note – this cake was not chosen by any group members Share this:ShareEmailTweetPrintLike this:Like Loading... Related