Italian Ricotta Lemon Cake With Blueberry Topping

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

INGREDIENTS 

SERVINGS 6-8
YIELD 1 Cake

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

For the cake:.

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



Source:

http://italian.food.com/recipe/italian-ricotta-lemon-cake-with-blueberry-topping-134786