Cookbook Club

Blueberry-Lemon Ricotta Cake Recipe

By: The Local Palate
photograph of the blueberry and lemon ricotta cake recipe finished, with a napkin and scoop of blueberries to the side
Excerpt and recipe from SKILLET LOVE by Anne Byrn. Copyright © 2019 by Anne Byrn. Photography copyright © 2019 by Danielle Atkins. Reprinted by arrangement with Grand Central Publishing. All rights reserved.

“Ricotta cheese is both an old and new ingredient in cake baking. It’s been used for centuries in Italian baking to impart richness and texture. I first made a cranberry-orange version of this sturdy cake, but one day when cranberries weren’t in season, I subbed in blueberries and lemon zest instead. Now it has become my year-round favorite. The beauty of a versatile recipe is that it changes with the seasons. It’s good with vanilla ice cream any time of year!”

Excerpt and recipe from SKILLET LOVE by Anne Byrn. Copyright © 2019 by Anne Byrn. Photography copyright © 2019 by Danielle Atkins. Reprinted by arrangement with Grand Central Publishing. All rights reserved.

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