Blueberry Ricotta Cake

Blueberry ricotta cake is a sweet and moist Italian cake cake made with creamy ricotta and fresh blueberries. This cake has a rich clafoutis texture with bright lemon flavor.

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.

Step 1:  

In a large bowl, whisk together the flour, baking powder and salt together until well combined.

Step 2:  

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.

Step 3:  

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.

Step 4:  

Mix in the dry ingredients until just combined. Fold in most of the blueberries. Reserve about ½ cup to top the cake before baking.

Step 5:  

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.

Step 6:  

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.

Step 7:  

Get the recipe by clicking the button below!