November is the perfect time to slow down, take a breath, and savour life’s little moments, a quiet cuppa in the garden, a chat with a friend, or a slice of something homemade (and delicious, of course).
This Lemon & Blueberry Ricotta Cake is all about gratitude in edible form, light, zesty, and bursting with colour. It’s the kind of cake that looks impressive, tastes divine, and somehow feels a little bit special without any fuss at all. 🍋
You’ll Need:
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250g ricotta
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3 eggs
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Âľ cup caster sugar
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1 tsp vanilla essence
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Zest & juice of 1 lemon
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1 cup self-raising flour
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½ cup blueberries (fresh or frozen)
- Icing sugar to dust
How To:
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Preheat oven to 170°C. Grease and line a 20cm round tin.
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Beat ricotta, sugar, eggs, vanilla, and lemon zest/juice until smooth.
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Gently fold in flour, then blueberries.
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Pour into tin and bake for 40–45 minutes or until golden and firm.
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Cool and dust with icing sugar before serving.
Tip: Perfect served with a dollop of cream or a side of gratitude. đź’›
Perfect for Melbourne Cup lunches, afternoon tea with friends, or just because you deserve something sweet, this is one recipe we’ll be baking again and again.
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 Much Love, The Willow & Fli Girls.Â
Tana, Carissa, Julie & Tracie xx
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