Blueberry, Lemon and Ricotta Tea Cake

You can’t go wrong with a simple slice of cake for afternoon tea and this Blueberry Lemon Ricotta Tea Cupcake is perfect for that. Soft lemon, ricotta and olive oil sponge cake filled with juicy blueberries. A match made in heaven! Using a 7-inch cake pan makes a nice deep cake that isn’t too big for just a few people.

Equipment

The only equipment you need for this cake is a 7″ springform cake pan. I always use springform pans because they are much easier to unmold. My favorite is the Tala Performance 18cm Cake Pan. Tala cookware is thick and never warps. Super non-stick too!

Recipe Changes

Gluten-Free: Replace regular flour with a 1:1 gluten-free flour mixture.
Dairy-free: replace the ricotta with coconut yogurt.
Vegan: replace the ricotta with coconut yogurt and the eggs with two flax eggs. Mix 2 tablespoons of ground flax with 5 tablespoons of water and leave for 5 minutes.
Berries: This cake is also delicious with raspberries.

Ingredients

1.25 cups plain flour
3/4 cup golden powdered sugar
2 big eggs
1/3 cup olive oil
1/2 cup ricotta
1 lemon the zest and juice of
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1.5 cups blueberries

Instructions

Preheat the oven to 180c/350f. Grease a 7″ springform pan with olive oil.
Mix all ingredients except the blueberries in a large bowl or stand mixer until well combined.
Pour the batter into the prepared pan and smooth out.
Sprinkle the blueberries on top of the cake.
Bake for 35 to 45 minutes, until a toothpick inserted in the center comes out clean. If your cake browns too quickly on top, place a piece of aluminum foil on top and continue baking.
Remove from the oven and let cool in the pan.
Remove from pan, slice and serve.

Remarks

Storage: leftover cake can be stored in an airtight container for 2 days at room temperature or 4 in the refrigerator.

I hope you like this recipe! Let me know what you think below, you might also like my Lemon Raspberry Cheesecake Pots.