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.
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.
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.
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:
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Blueberry Ricotta Cake
- 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.
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!
Rich, moist and oh so good! Can't wait to make again when family is over! 🙂
Just what I was looking to make for Mother's day! This is going to be amazing!
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!
So happy you loved it!
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
Hi! A teaspoon of vanilla is what the recipe calls for. I hope you loved it!
Oh I adore blueberries and I love ricotta because I'm Italian and this cake sounds perfect and refreshing for Spring and summer!
You're going to love it!
Sounds and looks scrumptious. I will definitely add to my “make” recipe list .
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.
Love this!! I'm so happy you all enjoyed it!! 🙂
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?
Thanks for the comment! Next time you can try tossing the blueberries in a tablespoon of flour before adding them to the batter.
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.
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.
Do you think gluten free flour would work in this recipe?
yes! Just use a cup-for-cup brand. Enjoy!
I made it with GF measure to measure flour and it came out great. Outstanding recipe.
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!
Great idea! I love peaches... I'll have to try that 🙂
Do u have to keep it in fridge?
And if I use a Bundt pan how long u bake?
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.
Once it’s cooled, can I freeze any leftovers?
Yes! I always freeze leftover cake.
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?
That should work!
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:-)
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
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!!