You can’t go wrong with a slice of simple cake for afternoon tea and this petite blueberry, lemon and ricotta tea cake is perfect for it. Moist lemon, ricotta and olive oil sponge filled with juicy blueberries. A match made in heaven! Using a 7″ cake tin gives a nice, deep cake that isn’t too big for just a few people.
The only equipment you need for this cake is a 7″ springform cake tin. I always use springform tins as they are much easier to release the cake from. My favourite is the Tala Performance 18cm Cake Tin. Tala’s bakeware is heavy gauge and never warps. Super non-stick too!
- Gluten-free: Swap the plain flour for a 1:1 gluten-free flour blend.
- Dairy-free: Swap the ricotta for coconut yoghurt.
- Vegan: Swap the ricotta for coconut yoghurt and the eggs for two flax eggs. Mix 2 tbsp ground flax with 5 tbsp water and let sit for 5 minutes.
- Berries: This cake is also delicious with raspberries.
Blueberry, Lemon and Ricotta Tea Cake
- 1.25 cups plain flour
- 3/4 cup golden caster sugar
- 2 large eggs
- 1/3 cup olive oil
- 1/2 cup ricotta
- 1 lemon zest and juice of
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1.5 cups blueberries
- Preheat the oven to 180c/350f. Grease a 7" springform cake tin with olive oil.
- Mix together all of the ingredients, except the blueberries, in a large bowl or a stand mixer until well combined.
- Pour the batter into the prepared tin and smooth out.
- Sprinkle the blueberries over the top of the cake.
- Bake for 35-45 minutes, until a toothpick inserted into the centre comes out clean. If your cake is browning too quickly on top, tent a piece of foil over it and continue cooking.
- Remove from the oven and allow to cool in the tin.
- Release from the tin, slice and serve.
I hope that you liked this recipe! Let me know down below what you think, you may also like my Lemon & Raspberry Cheesecake Pots.