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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Meet your new favorite treat: Blueberry Ricotta Cake. This irresistible cake combines the creamy richness of ricotta cheese with juicy, plump blueberries for a dessert (or breakfast!) that’s gorgeously moist and bursting with fresh flavor. Its lemony brightness elevates every bite, whether you’re pairing it with coffee in the morning or serving as a show-stopping dessert after a meal. If you’ve never baked with ricotta, prepare to be amazed by the soft, fluffy crumb and elegant texture it creates—there’s a reason Blueberry Ricotta Cake wins raves every time it’s served.

Ingredients You’ll Need

With just a handful of wholesome basics and a few stand-out ingredients, you’ll have everything you need to create this delightful cake. Each ingredient plays an essential part, from the zing of lemon zest to the luscious pop of blueberries, so don’t skimp!

All-purpose flour: Provides the structure for your cake, ensuring a tender but sturdy crumb.
Baking powder: Gives the cake its lovely rise and fluffy texture.
Salt: Brightens all the other flavors and enhances the sweetness.
Unsalted butter (softened): Adds richness and helps create a melt-in-your-mouth texture.
Granulated sugar: Sweetens the cake while keeping it moist and light.
Large eggs: Bind everything together and contribute to the cake’s tender structure.
Vanilla extract: Adds warmth and depth to the flavor profile.
Whole milk ricotta cheese: The star ingredient for that signature moistness and creamy crumb in Blueberry Ricotta Cake.
Lemon (zested): Brings brightness and a fresh zing that pairs beautifully with blueberries.
Fresh blueberries (plus extra for topping): Stud the cake with juicy bites of sweet-tart flavor—don’t skip the extra on top for a pretty finish!
Powdered sugar (for dusting, optional): Gives your finished cake a picture-perfect, bakery-style look.

How to Make

Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. This extra step ensures your Blueberry Ricotta Cake releases effortlessly, keeping every slice perfectly intact and gorgeous.

Step 2: Mix the Dry Ingredients

Whisk together the flour, baking powder, and salt in a medium bowl. This gets the leavening evenly distributed and incorporates air, leading to a lighter crumb—just what we want in every forkful.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter with the granulated sugar until the mixture is light and fluffy. This takes about 3 to 5 minutes with a hand mixer and is absolutely worth the time. Creaming well is the foundation of a tender Blueberry Ricotta Cake.

Step 4: Add Eggs, Vanilla, and Lemon Zest

Add the eggs one at a time to your butter and sugar mixture, mixing well between additions. Stir in the vanilla extract and fragrant lemon zest. These add flavor and perfume the cake as it bakes—heavenly!

Step 5: Mix in the Ricotta

Now for the magic: beat in the creamy ricotta cheese. Don’t rush this step, and mix just until smooth. This is what gives Blueberry Ricotta Cake its incredible moistness and unique texture.

Step 6: Combine and Fold in Blueberries

Fold the dry ingredients into the wet mixture until just combined. Be gentle; over-mixing can make the cake tough. Gently fold in most blueberries, saving a handful for topping—it makes for a beautiful presentation once baked.

Step 7: Bake to Perfection

Spread the batter evenly into your prepared pan and sprinkle the reserved blueberries over the surface. Slide it into the oven and bake for 45 to 50 minutes, or until golden and a toothpick comes out clean or with a few moist crumbs. Let the cake cool completely in the pan before transferring to a serving plate.

Step 8: Finish and Serve

Once the cake has cooled, dust it with a flurry of powdered sugar for a touch of sweetness and a picture-perfect finish. Now your Blueberry Ricotta Cake is ready to slice and savor!

How to Serve

Garnishes

There’s something truly special about a finishing touch. Sprinkle more fresh blueberries and a dusting of powdered sugar over the cake for a classic look. A bit of finely grated lemon zest adds a spark of color and a whisper of brightness that guests love.

Side Dishes

For brunch, pair Blueberry Ricotta Cake with a bowl of honeyed Greek yogurt, a medley of fresh fruit, or even smoked salmon and arugula for a savory balance. If you’re serving it as dessert, a dollop of whipped cream or a scoop of vanilla ice cream is utterly dreamy.

Creative Ways to Present

Try serving the cake in neat squares as part of a dessert platter or cut into wedges with a drizzle of lemon glaze for garden parties. Blueberry Ricotta Cake also makes a thoughtful treat for gifting—slice and wrap in parchment for a delightful homemade present.

Make Ahead and Storage

Storing Leftovers

Keep leftovers of your Blueberry Ricotta Cake covered at room temperature for up to two days, or store in the refrigerator for up to five days. The ricotta helps the cake retain its moisture, so even the last slice will taste just as tender as the first.

Freezing

Blueberry Ricotta Cake freezes beautifully. After cooling completely, wrap individual slices or the whole cake tightly in plastic wrap and foil. Freeze for up to three months. Thaw overnight in the fridge or a few hours at room temperature before enjoying.

Reheating

To restore just-baked flavor and texture, warm slices in a low oven (about 300°F) for ten minutes, or pop a slice into the microwave for about 15–20 seconds. This revives the softness and makes the blueberries extra juicy.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work beautifully—don’t thaw them before adding to the batter. Tossing them in a tablespoon of flour first helps prevent them from turning the cake blue and sinking to the bottom.

What type of ricotta is best?

Whole milk ricotta gives the richest flavor and creamiest crumb. If yours is a bit watery, drain it for an hour in a fine mesh strainer or cheesecloth before adding to the batter for the perfect Blueberry Ricotta Cake texture.

Can I make this cake gluten-free?

Yes, you can substitute your favorite 1:1 gluten-free all-purpose flour blend. The texture may be slightly different, but you’ll still get a lovely, moist blueberry ricotta cake.

Does Blueberry Ricotta Cake taste good the next day?

It might actually be even better the next day! The flavors meld, and the cake stays moist and tender—just be sure to wrap it well or store in an airtight container.

Can I double the recipe for a crowd?

Absolutely, just bake the batter in two 9-inch pans or a 9×13-inch pan (adjust timing to about 35–40 minutes for a sheet cake format). Everyone will clamor for seconds!

Final Thoughts

If you’re looking for a guaranteed crowd-pleaser that’s every bit as easy as it is impressive, Blueberry Ricotta Cake is a must-bake. I hope you love every soft, blueberry-studded bite as much as I do—don’t be surprised if it becomes a regular at your table!