Lemon Blueberry Ricotta Cake

Lemon blueberry ricotta cake is one of the easiest desserts ever!  With no mixer required, this simple dessert comes together in no time and is perfect for holidays, brunches, or anytime you’re craving something sweet.

Lemon blueberry ricotta cake is one of those desserts that’s perfect for nearly any occasion.

Simple enough to throw together for an impromptu gathering, but decadent enough for special occasions and holidays.

Not only is this cake visually appealing, but the taste and texture are also wonderful thanks to the blueberries, lemon, ricotta, and vanilla.

And the best part is how easily it comes together.

How to make it

Each number corresponds to the numbered written steps below.

1. Preheat the oven to 350f and prepare a 9″ springform pan by greasing the sides and lining the bottom with parchment paper. Melt 8 tablespoons (113g) of butter and allow to cool. Zest 1 lemon and juice enough for two tablespoons. In a medium-sized bowl, combine 1 cup (120g) of all-purpose flour, 1/2 teaspoon of salt, and 1 teaspoon of baking powder.

2. In a large bowl, whisk together 3 large room-temperature eggs with 3/4 cup (150g) of granulated sugar until light and frothy.
3. Add the cooled melted butter and whisk until incorporated, then add the lemon zest, lemon juice, 2 teaspoons of vanilla extract, and 1/2 teaspoon of Fiori di Sicilia (optional).  Whisk until combined.

4. Add 16 ounces (460g) of whole milk ricotta cheese and whisk for 1 minute.
5. Slowly add the dry ingredients and mix just until combined.

6. Place the springform pan on a baking sheet (to prevent leakage) and pour the batter into the prepared springform pan and use a spatula to ensure even distribution.
7. Toss 1 1/2 cups (200g) of fresh blueberries in 1 tablespoon of powdered sugar and sprinkle the blueberries on top of the batter. 

8. Bake in the oven for 55-60 minutes until the cake is golden brown and a toothpick inserted in the center comes out clean.  Allow the cake to cool for at least 20 minutes, then run a sharp knife along the edge of the cake to separate it from the springform, and remove the springform top.  Dust with powdered sugar right before serving and enjoy!

Top tips for lemon blueberry ricotta cake

• Ricotta. If you’re using a very wet ricotta, such as Polly-O brand, I suggest draining some of the water from it through a fine mesh sieve or cheesecloth.  Drier ricottas, like Galbani brand don’t have much liquid and shouldn’t require as much draining.
• Flavor.  Vanilla extract is a must for this recipe, but to amp up the flavor even more I also added Fiori di Sicilia which is a combination of citrus and vanilla and is wonderful to add to any citrus flavored dessert.  If you can’t find it, you can also use orange blossom water, or millefiore in its place.  If you can’t find any of these, don’t worry – the cake will still be delicious without them, I promise!
• Pan. I prefer to use a springform pan for this blueberry ricotta cake since it’s easy to remove.  Some springform pans can leak so I recommend placing the pan on top of a baking sheet to prevent any leaks into the oven.
• Blueberries. I prefer to use fresh blueberries for this recipe but you can use frozen if that’s what you have available.

More sweet treats

We think you’ll love these other wonderful desserts!

• Italian cheesecake – loaded with orange zest, and ricotta, and topped with blueberry sauce.
• Peach blueberry crisp – peaches, blueberries and a crumbly oat topping.
• Orange olive oil cake – this one tastes like Sicily, but in dessert form.
• Pastiera Napoletana – traditional sweet grain pie that’s usually made for Easter, but great any time of year!

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