Blueberry Ricotta Cake is a delicious light and lemony Italian cake recipe that's made with ricotta cheese and fresh blueberries. This simple cake is perfect for dessert or brunch, and is great for any occasion!
This simple and delicious recipe for Blueberry Ricotta Cake is sure to be your new favorite. The cake is light and slightly dense with a sweet finish. It's perfect served with a cup of hot coffee.
If you've never had a ricotta cake before, you are in for a treat. The ricotta makes the cake super moist and fluffy, with a slightly dense finish.
If you love ricotta cakes, be sure to try this fan-favorite Almond Ricotta Cake. And, for a true classic, don't miss this Italian Lemon Ricotta Cake recipe or these flavorful Lemon Blondies!
Why this Blueberry Ricotta Cake is the BEST!
One bite and you'll agree that this cake is truly something special. It's both light and slightly dense, with a subtly sweet and smooth finish.
This recipe has been tested and perfected! I have made it so many times and it's a cake I get asked to make again and again. It's a great recipe to have on hand for the holidays, or whenever you are craving a sweet treat.
This cake stays super moist thanks to the ricotta cheese. It's great to make ahead of time and have on hand for when guests arrive.
You're also going to love the flavor combo you get from the blueberries and lemon. The tart sweetness from the lemon juice and zest pairs perfectly with the sweet blueberries.
Blueberry Ricotta Cake is a simple recipe to put together too! Just be sure to follow the instructions of beating the ricotta for at least 4-5 minutes, and you'll get the perfect cake crumb every time.
Ingredients
The ingredients needed to make this Blueberry Ricotta Cake include: butter, sugar, ricotta cheese, eggs, vanilla, lemon, flour, baking soda, salt, and blueberries.
- Butter: Be sure you are using room temperature (not melted) unsalted butter.
- Ricotta: Given a choice, always use full-fat ricotta cheese for baking. Be sure to drain the ricotta if it is wet, however, most store-bought ricotta cheese will not need to be drained.
- Lemon: Since you are using the zest of the lemon for this recipe, try to use an organic lemon if you can find it.
- Blueberries: The blueberry is the star of this recipe, so use the best fresh blueberries you can find! Organic is ideal. You may use frozen blueberries. Be sure to defrost them first then pat dry any moisture before adding to the batter.
Read on to see how to make this deliciously simple Italian cake recipe!
How to Make Blueberry Ricotta Cake
Once you have mastered this cake, I guarantee you will make it again and again. It's simple to do and full of flavor.
First, preheat the oven to 350 degrees. Grease a 9-inch springform pan with butter and set aside.
Step 1: In a large bowl, use a handheld mixer to beat together the butter and sugar until well combined. Then, add in the ricotta cheese and continue mixing for at least 4-5 minutes. Do not skip this step. The ricotta needs to be beaten well before moving on the next step.
Step 2: Add in the eggs, one at a time, mixing after each addition. Then add in the vanilla, lemon zest and juice. Mix until combined. Add in the baking soda, salt, and flour and mix until just combined.
Step 3: Fold in about three fourths of the blueberries. Use a rubber spatula to mix them in and scrape the walls of the bowl.
Step 4: Pour the batter into the prepared baking pan and top with the remaining blueberries. Bake in the center rack of the oven for 55-65 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
Finishing the Cake
Once the cake is cooked through, let it sit in the pan on a cooling rack for at least 15 minutes. Use a butter knife to loosen the edges of the cake and then remove the collar from the pan. Let the cake cool completely.
When the cake has cooled, you can use a butter knife and large spatula to move it off the base of the springform pan. Place on a cake plate and decorate.
You can finish this cake with fresh blueberries and sprinkle of powdered sugar over top. The cake would also be delicious with a simple powdered sugar icing or some whipped cream.
You can store the Blueberry Ricotta Cake in an airtight container at room temperature for three days. But, for maximum freshness, store in the refrigerator or freezer.
Recipe Tips
Once you've mastered this cake, you'll want to make it all the time. Here are my tips and tricks to getting the perfect Blueberry Ricotta Cake every time.
- Drain your ricotta cheese if it seems really wet. However, you rarely have to strain store-bought ricotta cheese, just pour off any liquid that gathered at the top of the container.
- Be sure to use a handheld mixer to beat together the ricotta, butter, and sugar for 5 minutes! This is a necessary step and will ensure that you have a light and airy cake.
- Check your cake for doneness using a toothpick inserted in the middle of the cake. If you find that your cake is getting too dark and is not done cooking yet, just cover it lightly with foil and let it continue baking until it is done.
- Let the cake cool in the pan for 15 minutes, before removing the collar of the springform pan. And make sure the cake is completely cooled before sprinkling with powdered sugar and slicing.
Recipe FAQs
You can store your ricotta cake in an airtight container on the counter for up to three days. However, for maximum freshness, store in the refrigerator for up to a week.
Ricotta cakes can be frozen with excellent results. Store in an airtight container or zip top bag in the freezer for up to two months. Defrost in the refrigerator when ready to eat.
Yes, you can use frozen blueberries in a cake, however fresh is best. To use the frozen blueberries, thaw them first. Then use a towel to dry up any excess moisture. You can then use the blueberries as instructed in the recipe.
More Ricotta Desserts
I love baking with ricotta cheese. It makes deliciously light and moist dessert with so much flavor. Here are some of my favorite ricotta desserts:
Love this recipe? Please leave a 5-star rating in the recipe card below and/or review in the comments section further down the page.
Blueberry Ricotta Cake
Equipment
- 9 inch springform pan
Ingredients
- 1 ¼ cups granulated sugar
- ¾ cup unsalted butter, softened (one and a half sticks)
- 15 ounces whole milk ricotta cheese (drained if wet)
- 3 large eggs
- 1 teaspoon vanilla
- 1 lemon, zested and juiced
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups all purpose flour (210 grams)
- 2 cups fresh blueberries, divided (about 10 ounces)
- 1 tablespoon powdered sugar
Instructions
- Preheat oven to 350 degrees. Grease a 9-inch springform pan with butter; set aside.
- In a large mixing bowl, use a handheld mixer to beat together the sugar and butter until well combined. Add in the drained ricotta and blend until light and fluffy; about 4-5 minutes.
- Mix in the eggs, one at a time, beating after each addition. Add in the vanilla, lemon zest and juice, and mix until combined. In the same bowl, mix in the baking soda and salt. Then, slowly mix in the flour until the mixture is just combined. Use a rubber spatula to scrape down the sides of the bowl and fully incorporate the ingredients.
- Fold in 1 ½ cups of blueberries into the batter. Pour the batter into the prepared springform pan. Sprinkle on the remaining blueberries.
- Bake for 55-65 minutes. You will know the cake is done when the sides pull away from the edges of the pan and the top is golden brown. Always test for doneness using a toothpick inserted in the middle of cake; the toothpick will come out clean when the cake is ready to be taken out of the oven.
- Let the cake cool in the pan for 15 minutes before removing the collar of the pan. To remove the base, use a butter knife to loosen the bottom then slide the cake off using a spatula (or you can serve it on the base). Once the cake is cool, dust the top with powdered sugar before serving.
Video
Notes
- If you don't have a springform pan, you can bake this in a large cake pan, bundt pan, or 9 x 13 baking pan, just be sure to adjust the cooking time and test for doneness using a toothpick.
- Most store-bought ricotta cheese does not need to be drained before using. You can just pour off any liquid that is on top. However, if you happen to have a wet ricotta cheese, strain it in a fine mesh sieve or cheesecloth before adding.
- You must use a hand mixer to whip up the ricotta cheese along with the butter and sugar for 4-5 minutes. Don't skip this step or you will end up with a denser cake.
- Fresh blueberries work best in this recipe. If you only have frozen, be sure to defrost and then use a paper towel to dry the berries and soak up any moisture.
- If notice the cake starting to brown in the oven before it is done, cover it lightly with foil so it can continue baking without browning.
- Store in an airtight container in the refrigerator for up to 10 days.
Jen
This cake sounds wonderful. I love ricotta in baked pasta and now I can't wait to try it in a sweet dessert. After trying this recipe, I can't wait to try your almond ricotta cake too!
Kristen
Rich, moist and oh so good! Can't wait to make again when family is over! 🙂
Kathleen
Just what I was looking to make for Mother's day! This is going to be amazing!
Sara
Oh my this cake was delicious, we love blueberry and lemon the addition of ricotta was so good, it didn't last long in our house!
angelakallison
So happy you loved it!
Barbara LaFera
This is my favorite cake. I never make just one, always two…and it freezes like a dream…Love serving it to my Italian in-laws, my brother in-laws go nuts….thank you for a keeper
angelakallison
Thanks for the comment, Barbara! This made my day 🙂
Mary-Kathryn
@angelakallison,
Hi I'm making the cake and you say to add the vanilla but I don't see anyplace how much vanilla to put in. I guessed and put in 1/2 tsp. Hope it turns out okay
angelakallison
Hi! A teaspoon of vanilla is what the recipe calls for. I hope you loved it!
Genevieve
Oh I adore blueberries and I love ricotta because I'm Italian and this cake sounds perfect and refreshing for Spring and summer!
angelakallison
You're going to love it!
Kathleen
Sounds and looks scrumptious. I will definitely add to my “make” recipe list .
curt
I made this yesterday. I had some leftover ricotta and this seemed like something to try - even though I am not a baker. Holy Delish-Bombs! This was the best dessert I have ever made. The ladies loved it and even the I-don't-eat-dessert fellas were seen going back for seconds. The blueberries make for tart bursts of flavor in a dense bright cake that is rich but not overly sweet.
angelakallison
Love this!! I'm so happy you all enjoyed it!! 🙂
Barb
5 stars inspire of the fact my blueberries sunk to the bottom. Cake is not sweet at all, which we like. Great flavor!! Was there a hint I missed about the blueberries?
angelakallison
Thanks for the comment! Next time you can try tossing the blueberries in a tablespoon of flour before adding them to the batter.
Stephanie
This cake was a hit! My family loved it. Not too sweet and delicious blueberry flavor, can’t wait to make it again. The Blueberries did sink so will try the suggestion of coating with flour next time. Thanks for sharing!
Debra
I doubled the lemon. And now having tasted it, I’d reduce the sugar by a 1/2 cup.
Next time I’ll add almond extract and toasted almonds over top.
Lisa
Delicious! I would recommend reserving 1/4 cup of the flour and tossing the blueberries in it before folding into the batter. This will prevent the blueberries from sinking to the bottom.
Toni
Do you think gluten free flour would work in this recipe?
angelakallison
yes! Just use a cup-for-cup brand. Enjoy!
Eileen
@Toni,
I made it with GF measure to measure flour and it came out great. Outstanding recipe.
Donna N
Peaches are in season so I reduced the blueberries to 1 cup and added 1 cup of chopped fresh peaches. It’s delish! Thank you for this recipe!
angelakallison
Great idea! I love peaches... I'll have to try that 🙂
Christine Ciotti-smith
Do u have to keep it in fridge?
And if I use a Bundt pan how long u bake?
angelakallison
You can store at room temperature, covered, for about two days. If using a bundt pan, bake for about 40 minutes, and start testing for doneness after that using a toothpick.
Leeann
Once it’s cooled, can I freeze any leftovers?
angelakallison
Yes! I always freeze leftover cake.
Judy Cosler
I don't have a springform pan; do you think I will be able to get the cake out of a regular round cake pan? Maybe if I use parchment paper?
angelakallison
That should work!
Debdeb
Wonderful recipe . FYI for people who can’t have sugar , I used the monk fruit combo 1:1 for sugar and it worked great. Also , I was wondering what would happen if one separated the eggs and created a meringue with the egg whites and fold into mixture at end ? Would it make it fluffier? Anyway , I also added about a TBS of ( natural) lemon flavor to give it a more lemon punch. Thank you:-)
CazD
I’ve never been able to bake cakes but this turned out perfectly!!!! I was amazed. I did do a few tweaks such as doubled the lemon, tripled the amount of blueberries and cooked in a Bundt tin but it was just delish. So much so that my friend asked me to make it again. It’s definitely going to be my “go to” cake recipe from now on
Pattyb6363
This cake was really spectacular! Made it as written and it came out perfectly. I did substitute 2 6 inch springform pans for the 1 9 inch. Cakes came out perfectly and I shared with my next door neighbor…she texted back that she had eaten 1/2 of the cake in a single setting..her husband finished the other half…it’s a real winner!!
Betsy
I love making smaller springform cakes, too. Now that we're older, and households are just one or two, a full cake lasts too long. A little cake is so cute and right-sized.
Karenlippin
Loved it once again. Have made this delicious cake a few times. It’s always a hit. Easter dinner with Blueberry Ricotta Cake for dessert. Yum😊
angelakallison
I'm so happy to hear that you love it. 🙂
LindaLou52
Oh my goodness, everyone needs to make this recipe. I made it for my husband who loves blueberries and he loved it so much, he asked me to make it for Easter. Our guests loved it as well. Like another said, "It's not overly sweet" and I must agree.
angelakallison
I'm so happy you enjoyed it! This cake is definitely one of my favorites 🙂
Susan Shapiro
I used an smaller spring form pan --not good---maybe a bunt pan? It took forever to bak but I live at high altitude 8,000 ft----I really want to try this again for company--even though it broke up I saved it and it is so good- moist and not overly sweet--be great with whip cream myabe? Help----I want to redo this right
angelakallison
You can definitely make this in a bundt pan. Start testing with a toothpick after 45 minutes of baking. You'll know it's done when it starts to pull away from the edges of the pan. Let me know how it works out for you!
Carolyn Goodman
I would love to make this recipe but I do not have a hand mixer. When my old one broke it was replaced with a stand mixer. Is it very important? Will I ruin the cake by using a stand mixer?
angelakallison
Stand mixer would be just fine. Be sure the mixture is light and fluffy before adding the dry ingredients. Enjoy!
Jean
Started watching it about 20 Minutes before done. Middle was still jiggly. Needed 5-10 more minutes for my oven. Turned out just great!
Louie.
These ricotta cake recipes are a hit whenever I make one. Is there anything different you would suggest if I want to substitute strawberries?
Thank you!
angelakallison
I have a raspberry ricotta recipe on the site that may help. Just substitute the raspberries for strawberries. Enjoy!
Susanne
Absolutely amazing! It turned out really great even though I didn’t have a 9in springform pan and used a 10in. Baked shaved around 9 minutes off bake time and it was super moist and delicious! Only other things I changed were to add a touch of almond extract and added pine nuts to the edge before baking. I also used the broiler for a couple minutes to get a nice ‘browning’ of the cake. Delicious and now in the rotation- thank you for sharing!!
Christine Redding
I tried this recipe it was an okay cake . Why do you use brown sugar instead of white. I think the brown sugar downgraded the flavor.
angelakallison
Hi Christine. I think you may have read the recipe incorrectly. I use white granulated sugar in the recipe, not brown sugar. Hope you'll try it again the correct way 🙂