Name: Blueberry Ricotta Cake Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian-inspired / American
Ingredients: 1 1/2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp salt; 3/4 cup unsalted butter (softened); 1 cup granulated sugar; 3 large eggs; 1 tsp vanilla extract; 1 cup whole milk ricotta cheese; 1 lemon (zested); 1 1/2 cups fresh blueberries (plus extra for topping); 2 tbsp powdered sugar (for dusting, optional)

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If you love moist, flavorful cakes that are as easy to whip up as they are impressive to serve, the Blueberry Ricotta Cake is about to steal your heart. This Italian-inspired treat combines pillowy ricotta cheese, juicy bursts of blueberries, and a hint of lemon to create a dessert (or brunch delight!) that’s tender, golden, and impossibly delicious. Whether you’re hosting a laid-back Sunday brunch or simply want something special to enjoy with your morning coffee, this cake looks gorgeous, tastes divine, and brings a burst of summer sunshine to every bite.

Ingredients You’ll Need

Let’s keep things simple and stick to the basics—just a handful of familiar ingredients, each bringing something magical to the party. Every element in this Blueberry Ricotta Cake works its own kind of flavor and texture charm, ultimately making the finished cake tender, light, and bursting with fresh berry goodness.

All-purpose flour: The foundation of a soft, fluffy crumb that holds everything together.
Baking powder: Delivers an airy lift, ensuring your cake rises beautifully.
Salt: That tiny pinch makes all the flavors pop and keeps sweetness in check.
Unsalted butter (softened): Adds richness and helps the cake stay moist.
Granulated sugar: Sweetens the cake perfectly without overpowering the berries.
Large eggs: Give the cake structure and a silky, smooth texture.
Vanilla extract: Rounds out the cake’s sweetness with a warm, aromatic note.
Whole milk ricotta cheese: The star ingredient for unbeatable moisture and a delicate, creamy texture.
Lemon (zested): Infuses a bright freshness that wakes up every bite.
Fresh blueberries (plus extra for topping): Every slice feels like biting into summer—use the best berries you can find.
Powdered sugar (optional): A dusting on top adds a pretty finish and a hint of sweetness.

How to Make

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper to guarantee easy release—trust me, you want those gorgeous blueberries coming out intact.

Step 2: Mix the Dry Ingredients

Grab a medium bowl and whisk together the flour, baking powder, and salt. This not only combines the leavening and ensures even texture, but whisking adds a little fluff of air for a lighter bite in your Blueberry Ricotta Cake.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter and sugar together until the mixture looks pale and fluffy. This first creaming step is essential—it’s the secret to a cake with a tender, melt-in-your-mouth crumb.

Step 4: Add Eggs, Vanilla, and Lemon Zest

Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in that generous teaspoon of vanilla and the freshly grated lemon zest for layers of irresistible aroma and flavor.

Step 5: Fold in the Ricotta Cheese

Now, bring out the ricotta! Gently mix it in, marveling as your batter transforms into a super-creamy, velvety base that promises incredible moisture in every bite.

Step 6: Combine Everything and Add Blueberries

Fold the dry ingredients into the wet mixture just until everything comes together. Be gentle to ensure your Blueberry Ricotta Cake stays light. Then, add the blueberries, reserving a handful for the top. Fold them in carefully to avoid overmixing or smashing the berries.

Step 7: Bake to Perfection

Spoon the batter into your prepared pan and smooth the top. Scatter the reserved blueberries across the surface for that picture-perfect finish. Slide your cake into the oven and bake for 45 to 50 minutes, or until the top turns golden and a toothpick emerges clean from the center.

Step 8: Cool and Serve

Allow the cake to cool completely in the pan before transferring to a wire rack. Right before serving, give it a generous dusting of powdered sugar for that classic, elegant look.

How to Serve

Garnishes

A flurry of powdered sugar is always a classy touch, but don’t stop there! Try a dollop of whipped cream or a spoonful of creamy Greek yogurt alongside your Blueberry Ricotta Cake. For a lemony twist, add a bit of extra fresh lemon zest right before serving.

Side Dishes

Pair a slice with a steamy mug of coffee or fragrant herbal tea for an afternoon pick-me-up, or serve it as part of a larger brunch spread—think crispy bacon, scrambled eggs, and a vibrant fruit salad. It’s a brilliant, not-too-sweet balance that everyone will want a second helping of.

Creative Ways to Present

If you want to dress up your Blueberry Ricotta Cake for a party, try baking in a springform pan and transferring to a cake stand. Top with extra berries for a rustic look, or slice it into slim wedges and layer with more whipped ricotta and berries for a stunning parfait-style dessert.

Make Ahead and Storage

Storing Leftovers

Your Blueberry Ricotta Cake will keep beautifully at room temperature for up to two days, covered tightly with foil or plastic wrap. For longer storage, refrigerate in an airtight container—this helps preserve its moist crumb, so every slice tastes just as fresh as the first.

Freezing

To freeze, slice the cooled cake and separate the pieces with parchment paper, then store in a freezer-safe bag or container. Individual pieces can be grabbed as needed for a quick dessert or snack, and the cake will retain its quality for up to three months.

Reheating

If you like your cake slightly warm, pop a slice in the microwave for 10–15 seconds or heat in a low oven for a few minutes. The ricotta ensures the crumb stays soft even after reheating—just top with a little extra powdered sugar if you like!

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Just add them to the batter straight from the freezer (no need to thaw), and toss with a tablespoon of flour first. This helps prevent the berries from sinking and keeps the colors from bleeding.

What’s the difference between ricotta and cream cheese cake?

Ricotta lends a lighter, fluffier texture and a subtle, slightly sweet flavor, while cream cheese yields a denser, richer result. For this Blueberry Ricotta Cake, the ricotta is key to getting a cloud-like crumb.

Can I make this cake gluten-free?

Yes! Swap the all-purpose flour for your favorite 1:1 gluten-free flour blend. Be sure to check if it contains xanthan gum or add a bit yourself for the best texture.

Is it possible to cut the sugar for a less sweet cake?

You can reduce the sugar by about 1/4 cup without affecting the cake’s structure. Just keep in mind, some sweetness helps balance the ricotta and lemon flavors, so don’t go too low unless you enjoy particularly subtle desserts.

How do I ensure my cake is moist and not dry?

Don’t overbake—start checking at 45 minutes, and take the cake out as soon as a toothpick comes out with a few moist crumbs. Also, avoid overmixing after adding the flour, and stick with full-fat ricotta for the best result.

Final Thoughts

Whether you’re sharing it with friends at brunch or sneaking a slice during a quiet afternoon, this Blueberry Ricotta Cake really is a joy to bake and to eat. It’s simple, versatile, and packed with flavor—give it a try and you’ll see why it’s earned a regular spot in my kitchen. I can’t wait for you to discover your own favorite ways to enjoy it!