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.

Blueberry ricotta cake on grey plate with 1 slice removed.

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.

Overhead shot ingredients for lemon blueberry ricotta cake recipe.

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.

Lemon blueberry ricotta cake recipe process shot collage group number one.

  1. In a large bowl, whisk together 3 large room-temperature eggs with 3/4 cup (150g) of granulated sugar until light and frothy.
  2. 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.

Recipe process shot collage group number two.

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

Recipe process shot collage group number three.

  1. 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.
  2. Toss 1 1/2 cups (200g) of fresh blueberries in 1 tablespoon of powdered sugar and sprinkle the blueberries on top of the batter. 

Recipe process shot collage group number four.

  1. 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!

Overhead shot of lemon blueberry ricotta cake in grey plate on blue board.

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.

Bite taken out of slice of lemon blueberry ricotta cake on white plate.

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Lemon Blueberry Ricotta Cake

4.93 from 13 votes
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Servings: 8
Lemon blueberry ricotta cake is an easy and tasty dessert that includes ricotta cheese, fresh lemon zest and juice, blueberries, and vanilla.

Ingredients 

  • 1 cup (120g) all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 3 large eggs room temperature
  • 3/4 cup (150g) granulated sugar
  • 8 tablespoons (113g) butter melted and cooled
  • zest of one lemon
  • 2 tablespoons lemon juice
  • 16 ounces (460g) whole milk ricotta cheese see notes below
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon Fiori di Sicilia optional
  • 1 tablespoon powdered sugar plus more for dusting
  • 1 1/2 cups (200g) fresh blueberries

Instructions 

  • Preheat the oven to 350f and prepare a 9" springform pan by greasing the sides and lining the bottom with parchment paper.
  • In a medium-sized bowl, combine the flour, salt, and baking powder.
  • In a large bowl, whisk together the eggs and sugar until light and frothy.
  • Add the melted butter and mix until incorporated, then add the lemon zest, lemon juice, vanilla extract, Fiori di Sicilia, and ricotta and whisk until combined.
  • Slowly add the dry ingredients and mix just until combined.
  • Place the springform pan on a baking sheet and pour the batter into the prepared springform pan and smooth using a spatula.
  • Toss the blueberries with the powdered sugar, then sprinkle the blueberries on top of the batter.
  • Bake 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 10-20 minutes before removing the springform. Dust with powdered sugar before serving and enjoy!

Notes

  • Fiori di Sicilia is an optional flavoring.  Orange blossom water or millefiore can be substituted, or omitted entirely.
  • If using a very wet ricotta, like Polly-O brand, you can drain the ricotta through a cheesecloth to remove excess liquid. If using a dryer ricotta brand, such as Galbani, draining shouldn't be necessary.
  • This recipe was written for a conventional oven.  For convection ovens, reduce the temperature by 25 degrees and begin checking for doneness at the 75% mark.
  • Lemon blueberry ricotta cake can be stored in the refrigerator for 3-5 days.

Nutrition

Serving: 1slice | Calories: 375kcal | Carbohydrates: 37.9g | Protein: 10.7g | Fat: 21g | Saturated Fat: 12.6g | Cholesterol: 129mg | Sodium: 225mg | Potassium: 194mg | Fiber: 1.1g | Sugar: 22.9g | Calcium: 161mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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26 Comments

    1. Hi Colleen, thanks for the comment. I haven’t tested this recipe in a bundt pan so I can’t say for sure. I do prefer the springform for this cake since it’s easy to remove.