I'll have the cake please...
...and lemon blueberry ricotta cake
“A party without cake is just a meeting.”
-Julia Child
(And probably that meeting could have been an email…)
Okay, so I’m a cake girl. I love cake. It’s such a varied and versatile confection. When do you want cake? We can make it happen.
Breakfast? Coffee cake! (And honestly, muffins are pretty much cake for breakfast, right?) Or make it an apple cake and talk up that “serving of fruit”.
Afternoon pick up? Snack cake! Boy, do I love the recipes with the words “snack cake” right there in the title. The Germans have it right with their Kaffee und Kuchen afternoon tradition - a social time to gather with friends and family for coffee, cake, and conversation. I can get into that.
Ready for dessert? Do you want to go with the rich, fudgy flourless chocolate cake or a light and airy angel food cake as the perfect backdrop for juicy strawberries and freshly whipped cream?
There’s just something so magical about cutting the perfect slice from a beautiful cake. Oh, the ceremony behind it - “Everyone gather around, it’s time to cut the cake!” I think that’s part of it for me, the excitement of creating something special to be shared with those I love.
This week’s recipe for Lemon Blueberry Ricotta Cake with Lemon Drizzle is one of those breakfast, snack, or dessert cakes. It’s a sweet treat without being too sweet, and I’ve been known to eat it anytime of day. (It would also be a wonderful addition to your Easter Menu!)
The ricotta keeps it light and moist, and the lemon zest and blueberries in the batter provide those pops of brightness. And the drizzle, ooh the drizzle. It cools to a sugary, crackly glaze with a sharp lemon contrast that you can feel on the back of your tongue, and makes you want to get every last crumb off your plate.
Special occasion or not, I think there’s always time for cake.
Disclaimer - This week is Spring Break, and I’m not actually home making dinner every night, but I have had great feedback from readers who like the weekly mealplans to give them ideas, so I decided to give you a “mock” weekly mealplan anyways linking of some of our favorite meals!
MONDAY - Creamy Beef and Shells
We refer to this one as our homemade Hamburger Helper, and it’s one of the Kiddo’s favorites. It’s also one that freezes really well, so I’ll usually make extra to stash away.
TUESDAY - Oven Baked Chicken Breast
If I’m going to bake a boneless, skinless chicken breast, I’m doing it this way. It magically stays moist and comes out great every time! This is also one that I’ll make extra of because the chicken is perfect over a salad later in the week. Easy sides include roasted potatoes/veggies or a rice pilaf. (Oh, this rub works great on chicken tenderloins too - just reduce the cook time!)
WEDNESDAY - Ina Garten’s Minestrone
When we recently had soup and grilled cheese sandwiches for dinner, the group consensus was that we need more soup and grilled cheese in our lives! This minestrone from Ina Garten is hearty and healthy, and I love the bit where you stir pesto in at the end for an extra flavor boost. I do usually change the butternut squash to zucchini and the spinach to kale (just my personal preferences).
THURSDAY - Lemon Garlic Orzo with Roasted Vegetables
This feels like the perfect dish to bring us into spring. Roasted spring veggies tossed with orzo pasta and a fresh lemon dressing. It’s great on it’s own as a vegetarian dish, but could be bulked up with some shredded rotisserie chicken or served alongside a simple gilled pork tenderloin.
FRIDAY - Air Fryer Honey Garlic Salmon
Our air fryer is just the perect size for two salmon filets, which works because there’s only two of us who will eat it! Meaning when I plan for salmon, I save it for later in the week so we have leftovers the Kiddo can eat. We like this one with white rice and roasted or steamed vegetables, and boy is that honey garlic sauce great drizzled over everything.
SATURDAY - Chicken with Braised Tomatoes and Burrata
My brother turned us on to this easy chicken dish, and it quickly became a favorite. I don’t know if burrata is still having the major moment out in the world that I feel like it did last year, but in our house, we are forever fans. This is a one skillet dinner where the braised tomatoes make a wonderful pan sauce for seared chicken breasts all topped with creamy burrata. You can go simple with just some good bread to complete the meal, or layer it over angel hair pasta like we do.
SUNDAY - Easter Sunday and a big birthday!
This year the Kiddo’s birthday is on Easter Sunday. I’m still coming to grips with the fact that it’s his 13th birthday, and we’ll have a teenager! So our day is going to go something like Easter Lunch (Sliced Ham, Smoked Turkey, Scalloped Potatoes, Green Beans, and Cornbread Pudding) to Birthday Dinner (with whatever he actually decides on) and Cake!
EXTRAS for this week
Birthday cake! Yay more cake! We love this sprinkle cake from Molly Yeh (think Funfetti), but he’s also mentioned he wants something with cream cheese icing, so maybe I’ll do a red velvet.
Lemon Blueberry Ricotta Cake with Lemon Drizzle
Makes one 9- or 10-inch cake.
· 1 ½ cups All-Purpose Flour
· 1 tablespoon Baking Powder
· ½ teaspoon kosher Salt (Morton or other store brand)
· 8 tablespoons (one stick) Butter
· 1 cup White Sugar
· 3 large Eggs, room temperature
· ½ teaspoon Vanilla
· 1 cup Whole Milk Ricotta, room temperature
· Zest of one Lemon (about 1 ½ teaspoons)
· ¼ cup Lemon Juice (from the above lemon)
· 1 ½ cups fresh Blueberries, washed and dried
For the Lemon Drizzle
· ½ cup White Sugar
· 1 teaspoon Lemon Zest
· ¼ cup Lemon Juice
Preheat the oven to 350 and arrange a rack in the middle position. Coat a 9-inch or 10-inch springform pan with non-stick spray. Line the pan with parchment paper, if desired. Place the springform pan on a baking sheet.
In a medium bowl, mix together the flour, baking powder, and salt. Set aside.
In a large, microwave safe bowl, melt the butter and set aside to cool slightly. Then whisk in the sugar, mixing well. Add the eggs, one at a time, and mix until fully incorporated before adding the next egg.
Whisk in the vanilla and ricotta, stirring until fully combined. Slowly whisk in the lemon juice.
Change to a rubber spatula or spoon and gently fold flour mixture into batter until mostly combined. Then add the blueberries and fold in. (I like to save a few blueberries to scatter on the top.)
Pour cake batter into the prepared springform pan and smooth the top. Scatter a few blueberries over the top, if desired.
Bake the cake for 45-50 minutes, until a tester comes out clean with just a few crumbs.
Remove the cake from the oven, and let it cool in the pan while you make the glaze.
In a medium bowl, rub the sugar and lemon zest between your fingers several times. Add in the lemon juice and stir until most of the sugar dissolves and it does not look grainy.
Run a sharp knife around the edge of the cake to loosen it from the springform collar (do not remove collar yet), then drizzle the glaze over the entire cake. Smooth the glaze over the cake, making sure to get to the edges. Now, remove the springform collar and let the cake cool completely before serving.
Cake will keep for 3-4 days, covered at room temperature, or longer stored in the refrigerator.
Yummy! I can attest that the lemon blueberry ricotta cake is amazing! I have also had a piece for breakfast! Not too sweet but just right! Try it....you'll like it!