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Blueberry Ricotta Cake Recipe

Megan
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. 
4.77 from 26 votes
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Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Dessert
Cuisine American, Italian
Servings 12 servings

Equipment

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.
Keyword Blueberry Ricotta Breakfast Cake, Blueberry Ricotta Cake, Blueberry Ricotta Cake Recipe, Ricotta Blueberry Cake
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