The cake I chose for this month’s Cake Slice Bakers challenge is the Blueberry Lemon Ricotta Tea Cake from Tatyana Nesteruk’s European Cake Cookbook.
I should call it Blueberry Lemon Small Curd Cottage Cheese Tea Cake, but really, that’s way too long.
You’ll love this simple, delicious, easy-to-throw-together cake.
Our local supermarket doesn’t carry ricotta, so it’s a toss up whether to use cream cheese or cottage cheese.
I chose the cottage cheese because it’s closer to ricotta and smushed it through a sieve to get it more like a ricotta texture.
Surprisingly, it works great! The cake is soft, tender and full of bursting soft blueberries, with a whisper of lemon flavor. It is SO good.
A few weeks ago Bret brought home 4 lb. of wonderful strawberries and I managed to use them all up (see that great French Strawberry Cake). This week he came home with a giant container of Costco blueberries. Giant.
Luckily this blueberry cake came up for the challenge, although I’ve also been enjoying them on cereal and thrown into salads. Go antioxidants!!
I thought about making the cake in a 9″ cake pan and am glad I didn’t. It rose very high and would’ve drooled over the sides of the cake pan. It seems like every recipe I see that uses a springform pan requires 8 inches or 10 inches, and finally this one uses the size I have – 9 inches.
If all you have are cake pans, divide the batter between 8 inch cake pans and start checking for doneness at 35-40 minutes. I really recommend the springform, though.
This tea cake will definitely be made a lot at my house. A great use for those good-for-you blueberries and a divine flavor. A truly delicious cake. I think this will be good with blackberries, too. Wonder if Bret’s going to Costco next week..
If you like this blueberry cake recipe, you’ll want to look at my Blueberry Lemon Drop Biscuits and Earl Grey & Blueberry Tea Cakes (muffins)!
Soft, tender, and bursting with fresh blueberries, along with a lightly lemon flavor. Since I couldn't easily find ricotta cheese, I used small curd cottage cheese smushed through a sieve. It worked perfectly. The original recipe calls for 2 cups of flour and 1/2 cup of almond flour, but I never have luck with almond flour. I used 2 1/2 cups of regular flour. I included about 1 teaspoon of lemon juice from one of the zested lemons to add a little bit more lemon flavor. I highly recommend this. My cake was done at an hour and ten minutes. Start checking the cake at an hour. If you don't have a 9" springform pan, use two 8" cake pans and start checking the cakes at 35-40 minutes while baking. Nutrition Values are Approximate
Blueberry Lemon Ricotta Tea Cake
Ingredients
Instructions
Notes
Nutrition Information:
Yield: 10 slices
Serving Size: 1 slice
Amount Per Serving:
Calories: 492Total Fat: 22gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 127mgSodium: 477mgCarbohydrates: 68gFiber: 2gSugar: 38gProtein: 8g
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
- Culinary Adventures with Camilla
- Fan My Flame
Raspberry Cremeschnitte
Tiramisu Cake
- Note – this cake was not chosen by any group members