Olive Oil Ricotta Lemon Blueberry Cake
A moist, healthy cake made with olive oil, ricotta cheese, fresh blueberries, and a zing of lemon. Perfect for a guilt-free dessert or snack, this cake is both delicious and nutritious.
Ingredients
- ⅓ cup olive oil
- ¾ cup ricotta cheese
- ¼ cup honey or maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- Zest and juice of 1 lemon
- 1 ½ cups whole wheat flour or gluten-free alternative
- 1 ½ tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- ¾ cup fresh blueberries floured
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
- In a bowl, whisk together olive oil, ricotta, honey, eggs, vanilla, and lemon zest/juice.
- In another bowl, mix whole wheat flour, baking powder, baking soda, and salt.
- Gradually fold dry ingredients into wet ingredients until just combined.
- Fold in blueberries, and pour batter into the pan.
- Bake for 30-35 minutes until a toothpick comes out clean. Let cool and enjoy!
Notes
For a lighter texture, don’t overmix the batter. You can substitute almond flour for a gluten-free version. The cake tastes even better the next day as the flavors develop!