Italian Ricotta Lemon Cake With Blueberry Topping

Lemon flavored and moist, this cake is delicious with a topping of sweetened berries. From Italian Forever.

• Ready In: 1 hr
• Serves: 6-8
• Yields: 1 Cake

Ingredients

• Cake

• 2  cups sugar
• 1  cup  softened butter
• 1⁄2 cup ricotta cheese
• 1⁄2 cup milk
• 3  cups all-purpose flour
• 1 1⁄2 teaspoons  lemon extract
• 1  lemon, zest of
• 4  large eggs
•  powdered sugar, for topping

• For the topping

• 3  cups blueberries
• 3⁄4 cup sugar
• 1  teaspoon lemon juice

Directions

1. For the cake:
2. Preheat the oven to 350 degrees F.
3. Butter and flour a 9" cake pan.
4. In a bowl, mix together the butter and sugar until fluffy.
5. Add the eggs, lemon extract, milk, ricotta, flour and lemon zest, and beat well for 2 minutes on high speed.
6. Pour into your prepared pan.
7. Bake 45-50 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool.
8. Topping:
9. Combine the blueberries, lemon, sugar and 1/2 cup of water, and cook until thickened. Remove and cool.
10. Once the cake has cooled, dust lightly with the powdered sugar.
11. Serve a small slice with a spoonful of blueberry topping.