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Baking recipe · from the recipe book

Blueberry Lemon Snack Cake with Vanilla Filling

A tender, lemony buttermilk crumb packed with bursting blueberries, layered around a creamy vanilla ricotta filling and topped with a crisp sugar crust.

Blueberry Lemon Snack Cake with Vanilla Filling

Ingredients

  • 2 cups260 gCake flour
  • 1¾ tsp8 gBaking powder
  • ¾ tsp3 gBaking soda
  • ½ tsp3 gSalt
  • ½ cup115 gUnsalted buttersoftened
  • 1 cup200 gGranulated sugardivided
  • 3 large150 gEggsroom temperature, divided
  • 1½ tbsp8 gLemon zest
  • 1 tbsp12 gVanilla extractdivided
  • 1 cup (240 ml)240 gButtermilk, low-fatroom temperature
  • 2 cups300 gBlueberriesrinsed and patted dry
  • 1 cup250 gPart-skim ricotta
  • ⅓ cup40 gPowdered sugar
  • 1 tbsp15 gLemon juice

Steps

  1. Preheat the oven to 350°F (175°C) and grease and line a 9x13-inch pan with parchment.
  2. Make the filling first: whisk the ricotta, the powdered sugar, one third of the vanilla and 50 g of the egg (1 egg) until smooth; set aside.
  3. In a bowl, whisk the cake flour, baking powder, baking soda and salt.
  4. In a large bowl, beat the butter, 180 g of the granulated sugar and the lemon zest until pale and fluffy, about 3 minutes.
  5. Beat in the remaining 100 g of the egg (2 eggs) one at a time, then the remaining two thirds of the vanilla and the lemon juice.
  6. Add the flour mixture in three parts, alternating with the buttermilk in two parts, mixing just until combined.
  7. Gently fold two thirds of the blueberries into the batter.
  8. Spread half the batter in the pan, spoon the ricotta filling over it in an even layer, then dollop and gently spread the remaining half of the batter on top.
  9. Scatter the remaining one third of the blueberries over the top and sprinkle with the remaining 20 g of the granulated sugar.
  10. Bake 45 to 50 minutes, until golden, a toothpick inserted in the cake (not the filling) comes out clean and the filling reaches 160°F (71°C).
  11. Cool in the pan on a rack for at least 1 hour, then cut into 12 slices; refrigerate leftovers.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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