Blueberry Ricotta Cake with Lavender Glaze.
Blueberry ricotta cake is on tap for your weekend!
Just LOOK at that glaze!
BRB, going to eat a huge slice of this right now.
I always get so excited to bake a weekend treat come Thursday afternoon or Friday morning. Something to have to snack on all weekend or, let’s be real – eat for breakfast.
My mom is the queen of cake for breakfast. This is one of those treats that you can bake and snack on or share first thing in the morning.
It’s incredible with a cup of coffee – hot or iced!
And the best part about it? It’s blanketed in that incredible lavender glaze.
The blueberry lavender combo is one I love so much. Remember when I made this blueberry lavender chia jam? It’s quick and easy and incredible. The florals add a little bit of interest to the blueberries and mixed with the sugar, the combo is so delicious!
You know I’m crazy about the lavender glaze on top of banana bread too. I figured it could only be better on a blueberry loaf! Berries + lavender is a match made in heaven.
And it’s just so gorgeous.
For the glaze, I used this lavender extract again. You don’t HAVE to use the extract – you can definitely use dried culinary lavender! That is what I’ve done for years and once I found the lavender extract, I realized it was a little easier than the dried flowers.
If you want to use the dried culinary lavender instead, I suggest infusing the cream/milk with the flowers and letting it cool. Then straining it for an amazing lavender flavor. You can use it in hot coffee too, FYI.
The ricotta cake is light but dense – sort of like a pound cake. You could use another fruit if you wish, like raspberries or blackberries. Throw it on the grill and serve it with extra blueberries. You can toast it too.
Isn’t that the best sight ever?!
Blueberry Ricotta Cake with Lavender Glaze
Blueberry Ricotta Cake
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 5 tablespoons unsalted butter, softened
- ¾ cup sugar
- 3 large eggs
- ¾ cup ricotta cheese
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 1 ½ cups fresh blueberries
- 1 tablespoon all-purpose flour
- 1 1/4 cups of powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon lavender extract
- 2 tablespoons heavy cream
- 2 1/2 tablespoons milk
- a drop of light pink or purple food coloring
- optional: culinary lavender flowers
- Preheat the oven to 350 degrees Spray a 9x5 inch loaf pan with nonstick spray. In a bowl, whisk together the flour, baking powder and salt.
- In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs 1 at a time. Beat in the ricotta cheese, lemon juice and vanilla extract until combined.
- With the mixer on low speed, beat in the dry ingredients until they are just combined. Do not overmix!
- Toss the blueberries with the 1 tablespoon of flour. Add the blueberries to the batter and use a spatula to fold them in.
- Spread the batter in the loaf pan. Bake the cake for 55 to 60 minutes, or until a tested inserted in the center comes out clean. Remove the cake from the oven and let it cool for 20 to 30 minutes before inverting it onto a dish, cooling rack or parchment paper. Let it cool completely before glazing.
- To make the lavender glaze, whisk all ingredients together until smooth. If it seems to thick, add in more milk 1 teaspoon at a time. If desired, you can add a drop of food coloring to make it pinkish-purple!
- Once the glaze is smooth, drizzle it over the cake. Let it sit until it firms up before slicing.
- Optional: sprinkle a teaspoon of culinary lavender over top of the glaze.
Did you make this recipe?
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I’ll take a cake full of antioxidants any day.
25 Comments on “Blueberry Ricotta Cake with Lavender Glaze.”
Pingback: Blueberry Ricotta Cake with Lavender Glaze. - Kitchenpedia.co
I don’t think i have ever seen a prettier glaze in my life. Plus the bread sounds so easy to make and yummy. I don’t think I would be able to stop eating it.
Gorgeous, antioxidant-rich treat. Wowza.
Those pour pictures are gooorrgeous!! And I love that the glaze firms up on the cake, no idea why but it just makes it seem more bakery style or something?? love it!
Pingback: Blueberry Ricotta Cake with Lavender Glaze. - TheDirtyGyro
Sounds awesome! Would making this into muffins work? What would you suggest as cook time?
I have glaze envy!
Pingback: Blueberry Ricotta Cake with Lavender Glaze. – Foodizm.info
This looks incredible! I need this in my life asap!
Seriously the prettiest looking frosting! This looks amazing.
Pingback: Blueberry Ricotta Cake with Lavender Glaze. – Estilo de vida activo
I love blueberry and ricotta together! This cake looks so delicious and perfect for the season ♥
That glaze is my favorite shade of purple!!! I am freaking out right now. Love it! I also really love the photos of you pouring the glaze! Can you share how you took the photos? I’m still a novice when it comes to photography (my photos are all taken using my phone’s camera), but I want to invest soon in a professional camera, and learning how to take these stop-action shots is one of the reasons why! But I understand if you want to keep your photo secrets to yourself. ;-)
I made this yesterday and the cake has a lovely texture and flavor! Since I’m not a fan of the taste of lavender, I infused heavy cream with earl grey tea and then made a glaze with that, vanilla, and powdered sugar instead. It makes a wonderful accompaniment! Just wanted to share the idea for anyone else that is looking for an interesting substitute glaze.
that sounds incredible! thank you for sharing!
This cake is delicious! I made it sans glaze, and it’s just lovely. Not too sweet, really showcases the berries, wonderful texture. I love it!
so glad you liked it taryn!
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I made this using 4 small loaf pans and baked for 30 mins. I do this so I can eat one and freeze the others for another day. I also added lemon zest to the batter because lemon and ricotta are awesome together. I didn’t have lavender extract so I just added lemon zest to the icing also. It is a beautiful crumb – not too sweet cake!
Made this for my boyfriend who loves floral flavors– i mixed blue and red food coloring and my icing definitely didn’t come out your beautiful color lol… but it’s a nice not too light not too dense cake!!
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This looks so tasty and I was thinking of making it for Easter desert. If I wanted to make the cake itself lavender flavored, can/would you recommend replacing a proportion of the vanilla extract with lavender extract?
yes i love lavender extract! i wouldn’t replace tho – keep the vanilla and add in about 1/4 to 1/2 teaspoon lavender extract. don’t go overboard since it’s so floraly.
I want to use culinary lavender in the glaze because I don’t have lavender extract. How would you suggest I do this? I know I should heat up the milk/cream but should I heat it with the lavender in it or should I heat up the cream/milk and then take it off the heat to add the lavender and cover it? I want to make sure I infuse lots of lavender flavor into the glaze because I love lavender! Thanks! :)
I just have a question. Would it be possible to substitute the lavender extract with dried culinary lavender instead? If so, what measurements would you recommend? Thanks.