Blueberry ricotta cake is a deliciously sweet and moist Italian cake made with creamy ricotta and fresh blueberries. This easy to make blueberry lemon ricotta cake has a rich clafoutis like texture with a hint of bright lemon flavor. Make this ricotta blueberry cake for breakfast, dessert or anytime you need a simple, but stunning Italian cake.
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Why Should You Make This Recipe
I absolutely adore simple, but flavorful Italian cakes. My Limoncello Mascarpone Cake, Orange Olive Oil Cake and Lemon Ricotta Cake, are just a few of my favorite cakes on the blog. If you’re a fan of simple cakes that are incredibly easy to make and full of flavor, this blueberry ricotta cake recipe is for you.
- Layers of flavor and textures. One thing I adore about this ricotta blueberry cake is the depth of flavor and contrast of textures. The ricotta cheese creates a beautiful rich and clafoutis like crumb, along with a sweet creaminess. The lemon, vanilla and blueberries bring another layer of bright, fresh cozy flavor.
- Easy to make, bake and eat. This blueberry ricotta Italian cake tastes like you just bought it from a bakery, but don’t let that fool you, this ricotta cake is incredibly quick and easy to make So easy to make you’ll think you’ve transformed into Ina Garten.
Ingredients
This blueberry lemon ricotta cake requires just a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
- Dry Ingredients: Gather all purpose flour, baking powder and salt.
- Wet Ingredients: Gather granulated sugar, lemon zest, butter, eggs, ricotta cheese, vanilla extract, lemon juice and fresh or frozen blueberries.
Substitutions
Here are my recommended ingredient substitutions to make this easy ricotta blueberry cake if you need them.
- All purpose flour: To make this Italian lemon blueberry cake gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Just make sure the flour contains xanthium gum as this acts as a replacement for gluten.
- Baking Powder: This acts as a leavener in this blueberry and ricotta cake.
- Granulated Sugar: This ricotta lemon blueberry cake recipe calls for granulated sugar, but maple sugar would also work well to make this cake refined sugar free.
- Lemon Zest and Juice: Lemon pairs so beautifully with ricotta cheese, vanilla extract and blueberries. I highly recommend using both the lemon zest and juice in this lemon ricotta cake.
- Unsalted Butter: Vegan butter or plant based can also be used in place of regular unsalted butter.
- Eggs: This recipe has not been tested without eggs. Make sure they are room temperature.
- Ricotta Cheese: There isn’t an exact match for the texture and rich flavor of ricotta cheese. However, in a pinch use an equal amount of sour cream or full fat greek yogurt.
- Vanilla Extract: Vanilla is a a wonderful flavor to pair with lemon and ricotta cheese. I recommend using this if you have it. The easiest substitute would be vanilla bean paste.
- Blueberries: You can fresh or frozen blueberries. If using frozen berries, do not let them thaw too long. Also note that the baking time will be a bit longer if using frozen berries.
Variations
- Blueberry Ricotta Loaf Cake: Prepare the recipe as written. Bake in a 9 x 5 loaf pan at 350 F (180 C) for 45 - 60 minutes. Cool in the pan for 10 - 15 minutes. Top with powdered sugar or lemon glaze.
- Lemon Glaze: Whisk 1 cup powdered sugar with 2 tablespoons (30 ml) freshly squeezed lemon juice until smooth and well combined.
- Streusel Topping: Prepare the streusel before making the blueberry ricotta cake. Mix together ½ cup flour (60 g) and ½ cup (100 g) sugar with 3 - 4 tablespoons (43 - 57 g)unsalted butter. Chill in the fridge until it’s time to top the cake. Prepare the cake as written. Fold in all the blueberries rather than reserving some for topping. Top the cake with the streusel and bake as directed.
How To Make
Learn how to make blueberry ricotta cake in a few easy steps.
- Preheat the oven to 350 F (177 C). Grease and line the bottom of a 9- inch (23 cm) springform or cake pan with parchment paper. In a large bowl, whisk together the flour, baking powder and salt together until well combined. In a small bowl, melt the butter and set aside to cool to room temperature (about 15 minutes).
- In a large mixing bowl fitted with whisk attachment, whisk the sugar and lemon zest together until they are the consistency of wet sand. Whisk eggs into the lemon sugar one at a time. Once all the eggs have been mixed in, increase the speed of the mixture to high for 1 - 2 minutes until light and frothy. On low, stream in the melted and cooled butter. Whisk until smooth and and well combined. On low whisk in the ricotta cheese, vanilla extract and lemon juice until smooth and well combined. Mix in the dry ingredients until just combined. Fold in most of the blueberries. Reserve about ½ cup to top the cake before baking.
- Evenly spread the blueberry ricotta cake batter into the prepared pan. Top with the remaining blueberries and a tablespoon of sugar. Bake the ricotta blueberry lemon cake for 50 - 60 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. Cool the pan in the pan for 15 - 20 minutes. Gently release the side of the springform pan and allow the cake to cool for 5-10 more minutes.
- Transfer the blueberry Italian ricotta cake to a serving plate or serve right from the pan. Top with powdered sugar or lemon glaze, slice and enjoy.
How To Make Ahead, Freeze, Store and Serve
- Store: Place the the ricotta blueberry cake in an airtight container for 1 day at room temperature. Then the cake should be transferred to the fridge for up to another 5 days.
- Freeze: Make sure the blueberry ricotta breakfast cake is completely cooled to room temperature. Individually wrap the cake or each slice in plastic wrap and place in a ziplock bag or other airtight, freezer proof container. Store in the freezer for up to 2 months.
- Thaw: The easiest and tastiest way to thaw the berry ricotta cake is to let it thaw in the fridge overnight. Enjoy at room temperature cold from the fridge.
- Serve: This Italian blueberry cake is best served as is or with a dusting of powdered sugar. It is also delicious with topped with freshly whipped cream or lemon glaze.
M’s Expert Tips
- Zest the lemon directly into the sugar. This allows the oils from the lemon to flavor the cake better.
- Bring cold ingredients to room temperature. This allows the ingredients to mix together more evenly which requires less mixing, resulting in soft, fluffy, moist and tender ricotta cake.
- Strain the ricotta. If the ricotta cheese is watery, I recommend draining or even straining the ricotta cheese to remove the excess water.
- Measure the flour properly. I highly recommend using a food scale to get perfectly measured ingredients every time.
- Don’t overmix the batter. Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Use the baking times as a guide. All ovens vary and baking times should be used as a guide. As a general rule, when the cake becomes very fragrant, it’s a good idea to start checking. Begin checking the cake at the minimum baking time. A toothpick inserted into the center of the cake should come out with a few moist crumbs or clean.
FAQs
Why did my ricotta cake sink?
This is most likely the result of too much liquid in too small of a pan. This recipe was developed using a 9-inch (23 cm) pan. If you need to use a small pan, I recommend dividing the batter between two cake pans.
What’s the best way to drain the ricotta?
Place a cheesecloth over a fine mesh strainer. Evenly spread the ricotta cheese over the cheesecloth and allow the water to drain.
Can this blueberry ricotta cake be made with other berries?
Yes, any berry will work well in this berry ricotta cake recipe. Just make sure the berries aren’t too soft or mushy.
Other Blueberry Recipes to Try
If you try this Blueberry Ricotta Cake recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Blueberry Ricotta Cake Recipe
Blueberry ricotta cake is a deliciously sweet and moist Italian cake made with creamy ricotta and fresh blueberries. This easy to make blueberry lemon ricotta cake has a rich clafoutis like texture with a hint of bright lemon flavor.
Equipment
- 1 sheet parchment paper
- 1 stand mixer with whisk attachment or hand mixer with beaters
- 1 zester
Ingredients
- 1½ cups (180 g) all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (200 g) granulated sugar
- 1 lemon, zested
- 3 large eggs, room temperature
- ½ cup (113 g) unsalted butter, melted and slightly cooled
- 15 oz. whole milk ricotta cheese
- 2 tablespoons (30 ml) lemon juice
- 1 teaspoon vanilla extract
- 1¾ cups blueberries, divided
- 1 tablespoon (13 g) granulated sugar for topping
- 2 - 3 tablespoons (15 - 23 g) powered sugar for topping, optional
Instructions
- Preheat the oven to 350 F (177 C). Grease and line the bottom of a 9- inch (23 cm) springform or cake pan with parchment paper.In a small bowl, melt the butter and set aside to cool to room temperature (about 15 minutes).
- In a large bowl, whisk together the flour, baking powder and salt together until well combined.1½ cups (180 g) all purpose flour, 2 teaspoons baking powder, ½ teaspoon salt
- In a large mixing bowl fitted with whisk attachment, whisk the sugar and lemon zest together until they are the consistency of wet sand. Whisk eggs into the lemon sugar one at a time. Once all the eggs have been mixed in, increase the speed of the mixture to high for 1 - 2 minutes until light and frothy.1 cup (200 g) granulated sugar, 1 lemon, zested, 3 large eggs, room temperature
- On low, stream in the melted and cooled butter. Whisk until smooth and and well combined. On low whisk in the ricotta cheese, vanilla extract and lemon juice until smooth and well combined. Mix in the dry ingredients until just combined. Fold in most of the blueberries. Reserve about ½ cup to top the cake before baking.½ cup (113 g) unsalted butter, melted and slightly cooled, 15 oz. whole milk ricotta cheese, 2 tablespoons (30 ml) lemon juice, 1 teaspoon vanilla extract , 1¾ cups blueberries, divided
- Evenly spread the blueberry ricotta cake batter into the prepared pan. Top with the remaining blueberries and a tablespoon of sugar. Bake the ricotta blueberry lemon cake for 50 - 60 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.1 tablespoon (13 g) granulated sugar for topping
- Cool the pan in the pan for 15 - 20 minutes. Gently release the side of the springform pan and allow the cake to cool for 5-10 more minutes. Transfer the blueberry Italian ricotta cake to a serving plate or serve right from the pan. Top with powdered sugar or lemon glaze, slice and enjoy.2 - 3 tablespoons (15 - 23 g) powered sugar for topping, optional
Notes
Store: Place the the ricotta blueberry cake in an airtight container for 1 day at room temperature. Then the cake should be transferred to the fridge for up to another 5 days.
See Variations section of the blog post to make this blueberry ricotta cake as a loaf cake or to top with lemon glaze or streusel.
did you make this recipe?tag @olivesnthyme on Instagram
Dave Wallace says
absolutely devine!.
made w/ Bod's GF 1@1 flour because my wife is celiac....Is going to be a wonderful Sunday morning surprise w/ her morning tea.
Also cutting in half and going to freeze. Taking to friends w/ some homemade limoncello in few weeks for after dinner drink and treat, sure they will be impressed.
Thanks for sharing this simple yet special breakfast/ desert cake!
Megan says
Hi Dave, it warms my heart to read this message. I am so happy you were able to adapt this cake recipe to meet the dietary needs of your wife. Homemade limoncello sounds absolutely perfect with this cake. I hope your friends enjoy!
Judy says
Wow cake! Great flavor and very moist. Love the ricotta in the recipe.
Megan says
Hi Judy, I am so happy to read you love this blueberry ricotta cake. Thanks for trying the recipe!
Donna M. Mehs says
In your Blueberry Ricotta Cake you list the ingredients for the streusel topping, but you don't say what the 3-4 tablespoons is. I think it is butter but what to make sure I'm right. Thanks
Megan says
Hi Donna, my apologies for the confusion for this recipe variation option. I have updated the streusel topping to read 3 - 4 tablespoons butter. Please let me know if you have any further questions on this recipe.
Angela says
Hi, absolutely love this recipe. My family devoured the cake. I want to try other variations. could you substitute the blue berries for raspberries?
Megan says
Hi Angela, I am so happy to read how much you and your family loved this blueberry ricotta cake. I think raspberries would be incredibly delicious in this cake. I would reduce the amount of raspberries to 1 1/2 cups and toss them in 1 - 2 tablespoons of flour (enough to coat all the berries) to help absorb some of the juice the released from the raspberries while they bake. Please let me know how the cake turns out if you give it a try!
Lynn Calvin says
Excellent cake! I've made this twice already. I was surprised at the amount of liquid that drained out of the ricotta, so it's worth the effort to take that step.
Megan says
Hi Lynn, I am so happy to read how much you love the cake! Thanks for trying the recipe.