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Blueberry Ricotta Cake

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!

Blueberry Ricotta Cake on a plate with a lemon and cake in the background.

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.

Blueberry Ricotta Cake on a white plate with a slice removed and blueberries in the background.

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.


Overhead photo of ingredients needed to make the recipe including butter, flour, salt, vanilla, eggs, and lemon.

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.

process shots showing how to make the recipe including whipping the batter and pouring into springform pan.

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.

Cake cooling on wire baking rack with a checkered napkin behind it.

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.

Overhead photo of the cake in a dish with powdered sugar sprinkled over top.

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

Do you need to refrigerate a ricotta cake?

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.

Can you freeze a ricotta cake?

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.

Can you use frozen blueberries in a cake?

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.

Overhead photo of blueberry ricotta cake with lemon and blueberries next to it.

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:

Cranberry Ricotta Cake

Blueberry Ricotta Muffins

Chocolate Ricotta Bundt Cake

Cannoli Cookies

Zucchini Ricotta Bundt Cake

Chocolate Chip Ricotta Cake

Lemon Ricotta Pound Cake

Blueberry Ricotta Cake on a plate with a checkered napkin and lemon in the background.

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Blueberry Ricotta Cake
Print Recipe
4.94 from 16 votes

Blueberry Ricotta Cake

Blueberry Ricotta cake is a light and slightly dense cake that's full of flavor. This is great served as dessert or with a hot cup of coffee for breakfast.
Prep Time12 mins
Cook Time1 hr
Total Time1 hr 12 mins
Course: Breakfast, Dessert
Cuisine: Italian
Keyword: Blueberry Lemon, Blueberry Ricotta CAke, Ricotta Cake
Servings: 12 servings
Calories: 338kcal
Cost: 8-10


  • 9 inch springform pan


  • 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


  • 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 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.



  • 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 one 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. 


Calories: 338kcal | Carbohydrates: 39g | Protein: 8g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 193mg | Potassium: 106mg | Fiber: 1g | Sugar: 24g | Vitamin A: 595IU | Vitamin C: 7mg | Calcium: 90mg | Iron: 1mg
Recipe Rating


Sunday 25th of September 2022

Once it’s cooled, can I freeze any leftovers?


Monday 3rd of October 2022

Yes! I always freeze leftover cake.

Christine Ciotti-smith

Tuesday 23rd of August 2022

Do u have to keep it in fridge? And if I use a Bundt pan how long u bake?


Monday 29th of August 2022

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.

Donna N

Monday 15th of August 2022

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!


Tuesday 16th of August 2022

Great idea! I love peaches... I'll have to try that :)


Sunday 31st of July 2022

Do you think gluten free flour would work in this recipe?


Saturday 1st of October 2022

@Toni, I made it with GF measure to measure flour and it came out great. Outstanding recipe.


Monday 8th of August 2022

yes! Just use a cup-for-cup brand. Enjoy!


Thursday 21st of July 2022

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.