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    Home » Italian Recipes » Desserts

    Blueberry Ricotta Cake

    May 4, 2022 by angelakallison 30 Comments

    Jump to Recipe
    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.

    Ingredients

    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.

    Stay in touch with me through social media @ Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my recipes!

    Blueberry Ricotta Cake
    Print Recipe
    4.96 from 25 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
    Author: Angela Allison
    Cost: 8-10

    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 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 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. 

    Nutrition

    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
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    Comments

    1. Jen

      May 04, 2022 at 2:30 pm

      5 stars
      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!

      Reply
    2. Kristen

      May 04, 2022 at 2:57 pm

      5 stars
      Rich, moist and oh so good! Can't wait to make again when family is over! 🙂

      Reply
    3. Kathleen

      May 04, 2022 at 3:14 pm

      5 stars
      Just what I was looking to make for Mother's day! This is going to be amazing!

      Reply
    4. Sara

      May 04, 2022 at 3:57 pm

      5 stars
      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!

      Reply
      • angelakallison

        May 04, 2022 at 6:47 pm

        So happy you loved it!

        Reply
      • Mary-Kathryn

        May 07, 2022 at 6:20 pm

        @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

        Reply
        • angelakallison

          May 11, 2022 at 11:58 am

          Hi! A teaspoon of vanilla is what the recipe calls for. I hope you loved it!

          Reply
    5. Genevieve

      May 04, 2022 at 4:32 pm

      5 stars
      Oh I adore blueberries and I love ricotta because I'm Italian and this cake sounds perfect and refreshing for Spring and summer!

      Reply
      • angelakallison

        May 04, 2022 at 6:46 pm

        You're going to love it!

        Reply
    6. Kathleen

      May 13, 2022 at 8:43 pm

      Sounds and looks scrumptious. I will definitely add to my “make” recipe list .

      Reply
    7. curt

      May 23, 2022 at 7:00 am

      5 stars
      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.

      Reply
      • angelakallison

        May 23, 2022 at 5:19 pm

        Love this!! I'm so happy you all enjoyed it!! 🙂

        Reply
    8. Barb

      June 05, 2022 at 11:47 am

      5 stars
      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?

      Reply
      • angelakallison

        June 08, 2022 at 11:35 am

        Thanks for the comment! Next time you can try tossing the blueberries in a tablespoon of flour before adding them to the batter.

        Reply
    9. Debra

      July 19, 2022 at 9:05 am

      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.

      Reply
    10. Lisa

      July 21, 2022 at 1:00 am

      4 stars
      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.

      Reply
    11. Toni

      July 31, 2022 at 7:36 am

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

      Reply
      • angelakallison

        August 08, 2022 at 2:49 pm

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

        Reply
      • Eileen

        October 01, 2022 at 3:17 pm

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

        Reply
    12. Donna N

      August 15, 2022 at 8:21 am

      5 stars
      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!

      Reply
      • angelakallison

        August 16, 2022 at 10:35 am

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

        Reply
    13. Christine Ciotti-smith

      August 23, 2022 at 1:47 pm

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

      Reply
      • angelakallison

        August 29, 2022 at 8:39 pm

        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.

        Reply
    14. Leeann

      September 25, 2022 at 11:03 am

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

      Reply
      • angelakallison

        October 03, 2022 at 2:14 pm

        Yes! I always freeze leftover cake.

        Reply
    15. Judy Cosler

      November 19, 2022 at 9:36 am

      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?

      Reply
      • angelakallison

        November 23, 2022 at 6:36 pm

        That should work!

        Reply
    16. Debdeb

      December 31, 2022 at 2:16 am

      5 stars
      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:-)

      Reply
    17. CazD

      January 03, 2023 at 7:30 pm

      5 stars
      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

      Reply
    18. Pattyb6363

      February 12, 2023 at 4:22 am

      5 stars
      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!!

      Reply

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    Hi, I'm Angela, the recipe creator of This Italian Kitchen. Cooking alongside her Italian family, she grew up creating authentic meals and desserts.

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