Lemon Blueberry Ricotta Cake is a soft, moist cake made with creamy whole-milk ricotta, fresh lemon zest and juice, and juicy blueberries throughout. Bright and lightly tangy with a tender crumb, it's an easy dessert that's especially good for brunch, afternoon tea, or a simple summer treat.
Nutrition per serving
Source: USDA FoodData Central when available.Based on the ingredients saved for this recipe.Per-serving numbers are divided across 10 servings.14 ingredient lines were used.Nutrition is not 100% exact; brands, sizes, and preparation change the real values.Per serving, based on the saved recipe nutrition.
Ingredients
- 1 1/2 cups (190 g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp fine salt
- 1 cup (200 g) granulated sugar
- Zest of 2 lemons
- 1/2 cup (113 g) unsalted butter, softened
- 3 large eggs, room temperature
- 1 cup (240 g) whole-milk ricotta (drained if very wet)
- 1/4 cup (60 ml) fresh lemon juice
- 1 tsp vanilla extract
- 1 1/2 cups (225 g) blueberries (fresh preferred; if frozen, don’t thaw)
- 1 tbsp flour (to toss blueberries)
- Optional glaze: 3/4 cup (90 g) powdered sugar + 1–2 tbsp lemon juice
- Optional finish: powdered sugar, extra lemon zest
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Instructions
- 1
Prepare the pan: Preheat the oven to 175°C / 350°F. Grease a 9-inch (23 cm) springform pan or cake pan and line the bottom with parchment paper.
- 2
Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- 3
Make lemon sugar: Place the granulated sugar and lemon zest in a large mixing bowl. Rub them together with your fingers for about 30 seconds, until the sugar is fragrant and slightly moist.
- 4
Cream the butter: Add the softened butter to the lemon sugar and beat for 2–3 minutes, until pale and fluffy.
- 5
Add the eggs: Beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.
- 6
Add the wet ingredients: Mix in the ricotta, lemon juice, and vanilla until smooth and well combined.
- 7
Combine: Add the dry ingredients to the wet mixture and fold gently just until no visible flour streaks remain. Do not overmix.
- 8
Add the blueberries: Toss the blueberries with 1 tbsp flour. Gently fold about two-thirds of the blueberries into the batter. Transfer the batter to the prepared pan and scatter the remaining blueberries over the top.
- 9
Bake: Bake for 45–60 minutes, until the center feels set and springs back lightly when touched and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely tent with foil during the final 10–15 minutes.
- 10
Cool: Let the cake cool in the pan for 15 minutes. Remove the sides of the springform pan and transfer the cake to a rack to cool completely.
- 11
Glaze and finish: If using the glaze, whisk the powdered sugar with 1 tbsp lemon juice. Add the remaining lemon juice a little at a time until you reach a thick, pourable consistency. Drizzle over the cooled cake and finish with extra lemon zest or a light dusting of powdered sugar.
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