Two Peas & Their Pod · by Maria Lichty★ 4.7 (57)
Lemon Blueberry Ricotta Cake
NUTRITION · PER SERVING60M COOK
CAL 19%·PRO 14%
CARBS 53G58% OF CAL
3G FIBER0G ADDED0G INTRINSIC15G OTHER36G TOTAL SUGAR
FAT 15G37% OF CAL
7G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender lemon-blueberry cake made with ricotta, topped with streusel and lemon glaze. Bright citrus and sweet berries make this work for breakfast, brunch, or dessert.
dessertamericanbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on Two Peas & Their Pod →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 3 tablespoons butter, (melted and slightly cooled)
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups whole milk ricotta cheese
- 3 large eggs, (at room temperature)
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup unsalted butter, (melted and slightly cooled)
- 1 3/4 cups blueberries, (fresh or frozen)
- 1 cup confectioner’s sugar
- 2 to 3 tablespoons fresh lemon juice
At a glance
PER SERVING · TIME 60M
CAL 19%·PRO 14%
CARBS 53G58% OF CAL
3G FIBER0G ADDED0G INTRINSIC15G OTHER36G TOTAL SUGAR
FAT 15G37% OF CAL
7G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 171mg
- Total sugar
- 36g
- Added sugar
- ≥33g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 186mg
- Calcium
- 82mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 171MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.