One of the best things to ever merge was the flavors of lemon and blueberry. They’re both tangy and when in season, blueberry produce a very subtle sweetness. This flavor is perfect for those hot summer months where it is difficult to walk comfortably outside and you wish you were by some body of water where it’s cooler.
I started baking this particular flavor after someone else baked my best friend’s graduation cake. Why was someone else baking this cake? Because this particular baker’s cake had ricotta in it, which my friend apparently really liked. This was unheard of to me as very sheltered baker (I have zero professional training and wasn’t aware baking blogs were an actual thing). The cake was good, nicely decorated, and 18 year old Bea was extremely jealous with her superiority complex well in tow.
Do a lot of my best recipe generate from spite? I don’t know… but, this one certainly did.
You see, when you throw ricotta into this lemon blueberry mix, with its remarkable smooth and creamy taste. You have pure perfection. Now I’m grateful someone else made her cake, because lemon blueberry ricotta is one of our most popular flavors here at Bea&Co. It’s a year around favorite, but during summer it make us half our profits. Yeah, it’s that good.
We pair this recipe with our famous cinnamon honey cream cheese frosting, it’s absolutely golden. It’s gonna be a hit at any summer BBQ, or for a dinner at the in-laws if you’re trying to impress.
So, without further a do, here’s your perfect lemon blueberry ricotta recipe:
Lemon Blueberry Ricotta Cupcakes Recipe
Yields: 24 Cupcakes
Preheat Oven to: 350 degrees Fahrenheit
3 Cups All-Purpose Flour
1 1/2 Cups Sugar
2 tsp Baking Powder
2 tsp Baking Soda
1 tsp Vanilla Bean Paste
1 1/2 Cups Milk (Whole preferable, Oat Milk’s our favorite lactose-free substitute)
1/3 Cup Baking Oil (grape seed or avocado are our favorites)
2 Cups Blueberries, washed, chopped
3 Lemons, cleaned and zested, then squeezed
1 Cup Ricotta (Remove for lactose-free recipes)
(optional) Poppy seeds for garnish
First things first, grab yourself two bowls. The easiest mistake one can make while baking at home is something I call the “box baking error” and it’s basically when you toss everything in one bowl and go to town. We’re not box baking anymore in your household though, are we? No, we’re not. Say it with me: We do NOT commit the “box baking error” in this household. We grab two bowls in this household. Trust me, it’ll be worth the having to wash the second bowl.
Okay, so now that you have your two bowls, you’re going to kindly separate the dry ingredient from your wet ingredients. Seems simple, but it makes a huge difference. If you’re thinking of skipping this step please revert back to paragraph directly above this one and repeat the two bowl mantra.
So in bowl 1: Please make sure to sift all your dry ingredients together. If you’ve always been curious as to why we sift, drop a comment and I’ll blog about that next. You’re going to sift together your flour, sugar, baking powder, baking soda (…I feel the need to write a blog post as to why you need both). Bowl 2: Whisk together your milk, oil, vanilla bean paste, 3 egg, lemon juice, those chopped blueberries, and throw in all that zest. Now thoroughly whisk together your respective bowls. Whisk the ingredients SEPARATELY that is.
Please notice we’ve left out the ricotta as of right now. We don’t want to add the ricotta until the very end. So just keep in the fridge darling.
After you’ve mixed the respective bowls together, you can finally add the wet ingredients to the dry ingredients. I recommend doing this in 3 different increments, and this is definitely the fun part and why bakers love pretending we’re chemists. When the lemon juice mixes with the baking soda it’s going to start fizzing. This makes two thing happen: 1. It’s cool, like really cool. 2. Your batter is going to get airy and “fluff up”, which is amazing for the consistency of the cupcakes.
Once everything has been thoroughly mixed it will look something like this:
Now once you have everything mixed and airy, you add your ricotta. I suggest adding the ricotta by the teaspoon, little by little. Once you have a bunch of ricotta balls spread out on top of your batter, give it two quick mixes with a silicone spatula and celebrate because you’re done.
Line your cupcakes pans with liners and you can either spray them with some kind of natural oil spray thing. Orrrr, if you’re like me and hate the taste of aerosols no matter how natural: Douse them in regular all-purpose flour. I recommend filling the liners with two tablespoons each of batter (make sure to get some pieces of ricotta in there *drools*) and then leave them in the oven for 22-25 minutes, depending on how you like them (here at Bea&Co. we do 24 minutes exactly).
Afterwards, cool them for 10 minutes or so and frost. Congrats, you just made some PERFECT lemon blueberry ricotta cupcakes.
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