Blueberry Ricotta Cake Recipe

Blueberry Ricotta Cake Recipe

12 servings
Blueberry ricotta cake is a deliciously sweet and moist Italian cake made with creamy ricotta and fresh blueberries. This easy to make blueberry lemon ricotta cake has a rich clafoutis like texture with a hint of bright lemon flavor.

Ingredients

  • 1½ cups all purpose flour

    180 g

  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup granulated sugar

    200 g

  • 1 lemon

    zested

  • 3 large eggs

    room temperature

  • ½ cup unsalted butter

    melted and slightly cooled, 113 g

  • 15 oz. whole milk ricotta cheese
  • 2 tablespoons lemon juice

    30 ml

  • 1 teaspoon vanilla extract
  • 1¾ cups blueberries

    divided

  • 1 tablespoon granulated sugar for topping

    13 g

  • 2 - 3 tablespoons powered sugar for topping

    optional, 15 - 23 g

Directions

  1. 1

    Preheat the oven to 350 F (177 C). Grease and line the bottom of a 9- inch (23 cm) springform or cake pan with parchment paper.In a small bowl, melt the butter and set aside to cool to room temperature (about 15 minutes). 

  2. 2

    In a large bowl, whisk together the flour, baking powder and salt together until well combined.

  3. 3

    In a large mixing bowl fitted with whisk attachment, whisk the sugar and lemon zest together until they are the consistency of wet sand. Whisk eggs into the lemon sugar one at a time. Once all the eggs have been mixed in, increase the speed of the mixture to high for 1 - 2 minutes until light and frothy.

  4. 4

    On low, stream in the melted and cooled butter. Whisk until smooth and and well combined. On low whisk in the ricotta cheese, vanilla extract and lemon juice until smooth and well combined. Mix in the dry ingredients until just combined. Fold in most of the blueberries. Reserve about ½ cup to top the cake before baking.

  5. 5

    Evenly spread the blueberry ricotta cake batter into the prepared pan.  Top with the remaining blueberries and a tablespoon of sugar. Bake the ricotta blueberry lemon cake for 50 - 60 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. 

  6. 6

    Cool the pan in the pan for 15 - 20 minutes. Gently release the side of the springform pan and allow the cake to cool for 5-10 more minutes. Transfer the blueberry Italian ricotta cake to a serving plate or serve right from the pan. Top with powdered sugar or lemon glaze, slice and enjoy.

Blueberry Ricotta Cake Recipe

Blueberry Ricotta Cake Recipe

4.8(26)70 min12 servings

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Ratings & Reviews

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Based on 26 ratings

olivesnthyme.com
4.8(26 reviews)
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About this Recipe

Looking for a dessert that's both elegant and effortlessly delicious? This Blueberry Ricotta Cake delivers a delightful experience with its uniquely moist texture and vibrant lemon-blueberry flavor, perfect for any occasion. It brings a touch of Italian-inspired baking into your home with surprising ease.

What sets this blueberry ricotta cake apart is the thoughtful inclusion of creamy whole milk ricotta cheese, which ensures an incredibly moist crumb, unlike drier traditional cakes. This key ingredient contributes to its rich, clafoutis-like texture, making every bite feel luxurious. The bright lemon zest and lemon juice perfectly complement the sweet, juicy blueberries, creating a beautifully balanced flavor profile that sings of fresh, light indulgence and makes this cake truly special.

Prepare for a truly memorable treat when you slice into this blueberry lemon ricotta cake. You'll discover a rich, almost custard-like texture that is both tender and incredibly moist, a delightful departure from typical cakes. Each forkful offers the sweet burst of fresh or frozen blueberries mingling with the aromatic zing of bright lemon, all nestled within the creamy ricotta base. This creates a harmonious balance of sweet and tangy, resulting in a delightfully light yet satisfying dessert that feels sophisticated but is simple to achieve.

Customization & Serving Suggestions

  • Blueberry Swap: While fresh blueberries are ideal for their vibrant burst, you can absolutely use frozen blueberries in this recipe. Just be sure not to thaw them before gently folding them into the batter.
  • Citrus Boost: For those who adore a more pronounced lemon flavor, feel free to add a little extra lemon zest to the batter, enhancing its bright character.
  • Sweetness Control: The optional powdered sugar topping adds a lovely finish and a touch more sweetness, but if you prefer a less sweet presentation, it can be omitted entirely.

This versatile blueberry ricotta cake is perfect for a special brunch gathering, an elegant afternoon tea, or as a delightful dessert after any meal. Its charming appearance and exquisite taste make it a crowd-pleaser, served simply with a dusting of powdered sugar, or alongside a dollop of freshly whipped cream.

Frequently Asked Questions