Blueberry Ricotta Cake is a delicious Italian cake that’s as easy as it is elegant. This simple cake has a hint of lemon and is loaded with tons of fresh blueberries. Made in one bowl this cake comes together in a snap and is perfect for brunch, afternoon tea or dessert. This recipe for Blueberry Ricotta Cake is easy to make and delicious.
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Ricotta is a fresh cheese from Italy with a light and creamy texture perfect for baking. Using ricotta in baked goods like cakes, muffins and pancakes results in a texture that moist and light. For other delicious ricotta recipes take a look at my Orange Ricotta Pancakes, Whipped Ricotta Dip and Asparagus Puff Pastry Tart with Ricotta.
Ingredients
- Ricotta cheese (preferably whole milk ricotta cheese)
- Sugar
- Eggs
- Lemon zest
- vanilla extract
- unsalted butter
- all purpose flour
- Baking powder
- Kosher Salt
- Blueberries
- Powdered Sugar
Cooking Tips
- Use this recipe to make variations with your favorite berries like raspberries or strawberries
- You can alsouse a stand mixer with a paddler attachment or a hand mixer on low to medium speed instead of whicking by hand if you’d like
- Substitute orange zest or lime zest for the lemon zest to give your cake diferent citrus flavor
- Use almond extract or lemon extract in place of vanilla extract
- Make a simple glaze of 1/2 cup powdered sugar and 1 tablespoon lemon juice to drizzle over the cake
How to Make Blueberry Ricotta Cake
This blueberry ricotta cake comes together in just one bowl and is incredibly easy to make. Preheat the oven to 350 degrees F as you prepare the batter. In a large mixing bowl combine the ricotta,sugar, eggs, melted butter, lemon zest and vanilla with a whisk. Add the flour, baking powder and salt to the ricotta mixture and whisk until just combined. Fold in 1 cup of the blueberries.
Prepare a 9 inch springform pan ( you can also use an 8″ in square cake pan) with cooking spray and line with parchment paper. Pour the batter into the prepared pan. Toss the remaining berries with powdered sugar (this helps keep them from sinking as the cake bakes) and then place them on top of the cake batter. Bake the cake in a 350 degree oven for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for at least 15 minutes before removing from the pan.
This cake is delightful as is or you can serve with a dusting of powdered sugar, a drizzle of raspberry compote, a dollop of whipped cream or a scoop of ice cream.
Storage
You can store this cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
If you like this Easy Blueberry Ricotta Cake be sure to take a look at some of my other recipes!
Peach Crisp with Pecan Streusel
If you make this Blueberry Ricotta Cake please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Blueberry Ricotta Cake
Equipment
- 9" springform pan
Ingredients
- 1.5 cups ricotta cheese
- 1 cup granulated sugar
- 1/2 cup unsalted butter melted
- 3 large eggs
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1.5 cups all purpose flour
- 2 tsp baking powder
- 1 tsp kosher salt
- 1.5 cups blueberries
- 1 tbsp powdered sugar plus more for garnish
Instructions
- Preheat the oven to 350 degrees. Prepare a 9 inch springform pan (or 8 inch square baking pan) with cooking spray and line with parchment paper.
- In a large mixing bowl combine the ricotta,sugar, eggs, melted butter, lemon zest and vanilla with a whisk. Add the flour, baking powder and salt the ricotta mixture and whisk until just combined. Fold in 1 cup of the bluberries.
- Pour the batter into the prepared pan. Toss the remaining berries with powdered sugar and then sprinkle them on top of the cake batter.
- Bake for 50-55 minutes or until golden and a toothpick inserted into the center comes out clean. Cool on a cooling rack for 15 minutes before removing from the pan. Serve as desired.
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Emily Flint says
I’ve been wanting to bake with ricotta for a long time and I’m so glad I found this recipe!! Anything with blueberry is something I have to make! Thanks for the great recipe 😁
Gabriela Herrera says
This is absolutely amazing the ricotta elevates the dessert to a whole other level.
Anaiah says
This blueberry ricotta cake was the perfect dessert to bring to my summer potluck with coworkers. It was so moist and flavorful, everybody loved it!
Julia says
Wow! This was so easy to make. We had this cake as an easy summer dessert and it was delicious. So, light and fluffy and the flavour of the fruit really shone through. Loved it! Thank you.
Sue says
I love blueberry anything and this looks so light and fluffy. I wish I had some right now with my morning coffee! Must try!
Makhaya says
This looks like the most delicious, and moist cake recipe! I need to try this!
Amanda Scarlati says
This ricotta cake is so moist and delicious and I love the blueberries!
Emily Flint says
This blueberry cake was so delicious!! Thank you.
Kristina says
I made this with fresh ricotta from a local farm and it was amazing.
Jeri says
This blueberry ricotta cake was super delicious and so easy to make!
Leslie says
Wonderful recipe!
Agnieszka says
I love cakes with ricotta. This one turned out perfectly! My husband loved it too!
Toni says
It was a really huge hit at my house! Quickly became a favorite dessert at my house!
Swathi says
This Blueberry ricotta looks delicious
Sage says
First time baking with ricotta and it definitely made everything so much more delicious. This cake was easy to make and came out sooo moist. Love it!
Marcellina says
This is a perfect combination of blueberries and lemon – a match made in heaven!!
Seanna Borrows says
This is so good! The perfect recipe for blueberry season.
Michelle says
Wow! The flavors in this blueberry ricotta cake was absolutely AMAZING! It was perfectly moist and so simple to make. It made the perfect after dinner treat.
Natalie says
The texture of this cake is perfect. Batter looks so buttery and perfectly flavored. Yum! I have to make this cake today.
Rosie says
I absolutely loved this cake! The blueberries go so well with the ricotta! I bought a huge tub of ricotta so I can make this again! 🙂
Luca says
Super tasty. Blueberries are always great and this recipe is a great way to make a good dessert with them!
Megan Ellam says
Yum! This looks delicious! Can’t wait to try it out!
Alexandra says
Such a delicious and simple to prepare cake!
Kayla DiMaggio says
I love the texture that the ricotta gives to this blueberry cake! This was so delicious and easy to make!
Oscar says
I’ve always loved ricotta but never thought to use it in a cake. Wow, it was delicious. Definitely making this again. Great recipe.
Sadie says
Made this for brunch the other day and I was very impressed with this cake! Everyone loved it!
Suzie Sholin says
Thanks for this recipe. I had cherries so that’s what I used. So yummy! Very tart which I like.
Emily Flint says
This was so easy to make and so delicious! Next time I’m using raspberries!
Seanna Borrows says
Found this recipe just in time for blueberry season! So good!
Tyanne says
Perfect way to use roicotta! Highly recommend this recipe.
Jeri says
This blueberry ricotta cake has become a real favorite at my house! Delicious!
Luca says
Blueberry and ricotta sound like a great fit!
Mary Ann Hardiman says
I made this the other day!!! Loved it !!! So easy!! Thanks for sharing the love!!!👍❤️
Leslie says
Excellent Blueberry Ricotta Cake recipe!
Swathi says
This easy blueberry ricotta cake looks yummy.
Jamie says
I loved the flavors of the blueberries in this!
Sabrina says
Yum! The ricotta (I think) makes this cake so moist and tender. Absolutely delicious!
Lilly says
So delicious!! Thanks for the recipe!
rita says
yummy, yummy, yummy…..lovely texture, moist, full of flavour. Will be making again and again.
Used half sugar and will try raspberries next time.
Brianna says
I think raspberries would be fabulous!
Mom of little kids says
Simple and delicious!
Susan says
Can I make this the evening before serving? Once cooled, should it be refrigerated until the next day? Thank you.
Brianna says
You can certainly make this the day before. You can leave it unrefrigerated but I would make sure its covered.
Susan Donohue says
This cake was spectacular and easy to make. I ended up adding a bit more vanilla due to over pouring and it was still great. A favorite of friends, family and coworkers! Thank you.
Kim says
Really moist and delicious. I only had salted butter so I skipped the salt; it was fine that way.
Mine took about 20 minutes longer in an 8×8 pan.
Thank you for a great recipe.
Maria Elena says
Just made this since I had leftover ricotta from a lasagna and also blueberries and it looks soooo good and perfect! Can’t wait to have it later, I will update later tonight
Brianna Simmons says
I can’t wait to hear how you like it!
Maria Elena says
Update- My husband and I both loved it! I added just a tiny more lemon zest since I love lemon with blueberries! Thank you for sharing! I’d love to make it again with the same base as far as dry ingredients and ricotta, can you plse suggest other flavors different from the lemon and blueberry. Definitely will make again!!
Mon says
Do you think less sugar would work ?
Brianna Simmons says
Maybe 3/4 cup, any less aamy affect the texture of the cake