The Two Peas & Their Pod Cookbook is here.Order Now Quick Summary Lemon Blueberry Ricotta Cake with a sweet streusel topping and fresh lemon glaze.This cake is easy to make and can be enjoyed for breakfast, brunch, or dessert.

My Raspberry Almond Ricotta Cake has been extremely popular.It really is a delicious cake.The raspberry almond combo is perfection, but I did get a few requests for a Lemon Blueberry Ricotta Cake so I played around and came up with a winning recipe.

This simple lemon blueberry cake is tender, moist, and bursting with juicy blueberries.It also has the perfect amount of lemon flavor.The sweet streusel topping makes the cake extra special and will remind you of a bakery style blueberry muffin or coffee cake.

You don’t even need a mixer to make this delightful cake.It is easy to make and comes out perfect every time.I use a springform pan, but a 9-inch cake pan will work if you don’t have one.

This cake can be enjoyed for breakfast, brunch, or dessert.Enjoy a slice with your morning coffee or afternoon tea.It is good anytime of the day.

Cake Ingredients The ingredients are simple and there is even a secret ingredient, ricotta cheese! It is the secret to making this cake super moist and delicious! Granulated sugar– to sweeten the cake.Lemon zest– rub the lemon zest and granulated sugar together to bring out the best lemon flavor.Flour– use all-purpose flour.

Baking powder– make sure you

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