Limoncello Blueberry Ricotta Cake



OMG!  This cake was so easy and so DELICIOUS! 

Limoncello Blueberry Ricotta Cake 


Nonstick vegetable oil spray

1 1/2 cups all-purpose flour

¾ cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

3 large eggs

1 1/2 cups ricotta

1/2 teaspoon vanilla extract

2 tablespoon lemoncello

1/2 cup (1 stick) unsalted butter, melted

1 ½ cup blueberries

1/2 cup silvered almonds


the juice of 1/2 lemon

1/2 cup powdered sugar

1 tablespoon lemon zest

Preheat oven to 350°. Grease a 10 1/2″-diameter cake pan removable bottom tart pan.

Stir together flour, sugar, baking powder, and salt in a large bowl.

With a mixer on medium low speed, mix eggs, ricotta, limoncello and vanilla until smooth; slowly add dry ingredients just until blended, then mix in butter.  Fold in blueberries.  Pour batter into prepared tart pan. Sprinkle almonds on top of batter.

Bake cake on lower rack of oven, until golden brown and a tester inserted into the center comes out clean, 40–50 minutes. Let cool.

Mix together sugar, lemon juice and zest in a small bowl. (add more sugar or lemon juice until you reach the right consistency)

Lift cake from pan, Drizzle cooled cake with glaze and serve.  Enjoy!

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