Name: Lemon Blueberry Ricotta Cake
Prep time: 15 min
Cook time: PT-486710H55M15S
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 12 Tbsp unsalted butter, room temperature; 1 1/4 cups sugar (+ 2 Tbsp for sprinkling on top before baking); 1 1/2 cups whole milk ricotta cheese; 3 large eggs; 1 tsp almond extract; 1 Tbsp freshly grated lemon zest (about 2 small/medium lemons); 2 1/2 tsp baking powder; 1/2 tsp salt; 1 1/2 cups flour; 1 1/2 cups fresh blueberries; A couple tablespoons powdered sugar for topping, optional

Lemon Blueberry Ricotta Cake is an Italian-inspired dessert that’s a perfect balance of fresh, zesty lemon and sweet, juicy blueberries, all combined in a soft, moist cake. It’s an easy recipe to whip up for yourself or impress your friends with a delicious treat that looks as good as it tastes. This cake combines the creamy texture of ricotta cheese with a hint of almond extract, making it irresistible.

Lemon Blueberry Ricotta Cake

Why You’ll Love This Recipe

Lemon and blueberry are a timeless flavor combination, and when paired with creamy ricotta, they make a perfect dessert. This cake is moist and fluffy, with bursts of sweet blueberries scattered throughout. The addition of almond extract and lemon zest gives it a refreshing, fragrant lift. Plus, the ricotta keeps the texture light and tender, making each slice a delight. The simplicity of this recipe is another bonus—just a few steps and you’ll have a beautiful, homemade cake to enjoy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 Tbsp unsalted butter, room temperature
1 1/4 cups sugar (+ 2 Tbsp for sprinkling on top before baking)
1 1/2 cups whole milk ricotta cheese
3 large eggs
1 tsp almond extract
1 Tbsp freshly grated lemon zest (about 2 small/medium lemons)
2 1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups flour
1 1/2 cups fresh blueberries
A couple tablespoons powdered sugar for topping, optional

Directions

Preheat your oven to 350°F (175°C) and butter a 9-inch springform pan. Cut a circle of parchment paper to fit the bottom of the pan and place it inside.
In the bowl of a stand mixer, cream together the butter, sugar, and ricotta for about 1 to 2 minutes until smooth.
Add the eggs and mix for 30 seconds to 1 minute until the mixture is smooth and well combined.
Mix in the almond extract and lemon zest briefly.
In a separate small bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the stand mixer bowl, mixing just until combined, leaving a few streaks of flour.
Gently fold in the fresh blueberries.
Pour the batter into your prepared springform pan, spreading it evenly. Sprinkle the top with the 2 tablespoons of sugar.
Bake for 55-65 minutes, or until the top is golden, and a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15-20 minutes before gently releasing it from the springform. Remove the parchment paper and transfer to a wire rack to cool completely.
Before serving, dust the cake with powdered sugar if desired.

Servings and Timing

Servings: 12
Prep Time: 15 minutes
Cook Time: 55-65 minutes
Total Time: 1 hour 10 minutes

Variations

Frozen Blueberries: If fresh blueberries are unavailable, you can substitute with frozen blueberries. However, don’t thaw them before folding them into the batter.
Fruit Substitutes: Other fruits like raspberries, blackberries, or even chopped cherries can be used instead of blueberries.
Gluten-Free Option: Replace the flour with a gluten-free flour blend for a gluten-free version.
Zesty Lemon Glaze: Add an extra lemon flavor with a drizzle of lemon glaze made from powdered sugar, lemon juice, and a splash of water.

Storage/Reheating

Storage: This cake can be stored in an airtight container in the refrigerator for up to 3 days.
Freezing: The cake can also be frozen for up to 2 months. Wrap it tightly in plastic wrap and foil before freezing.
Reheating: If you prefer to enjoy the cake warm, simply heat it in the oven at 300°F for 10-15 minutes or microwave individual slices for 20-30 seconds.

FAQs

Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries in this recipe. Just be sure to use them directly from the freezer to avoid excess moisture in the batter.

How can I make this cake more lemony?

If you want a more pronounced lemon flavor, you can add extra lemon zest or even a splash of fresh lemon juice to the batter.

Is there an alternative to ricotta cheese?

If you don’t have ricotta, you can substitute it with cottage cheese, mascarpone, or cream cheese for a similar texture.

Can I make this cake without a springform pan?

Yes, you can use a regular cake pan or even a bundt pan. Just be sure to grease and flour the pan thoroughly.

How do I prevent the blueberries from sinking to the bottom of the cake?

Toss the blueberries in a little flour before adding them to the batter. This will help keep them suspended in the cake as it bakes.

Can I make this cake ahead of time?

Yes, this cake can be made a day ahead and stored in an airtight container. It even tastes better the next day after the flavors have had time to meld.

Can I substitute almond extract with vanilla extract?

Yes, you can swap almond extract for vanilla extract, but the almond flavor gives this cake a unique twist.

Is this cake gluten-free?

This recipe is not gluten-free, but you can make it gluten-free by using a gluten-free flour blend in place of regular flour.

How long does this cake keep?

This cake keeps well in the fridge for up to 3 days. You can also freeze it for up to 2 months.

Can I add a frosting to this cake?

While this cake is delicious on its own, you could top it with a lemon glaze or even a dollop of whipped cream for extra sweetness.

Conclusion

Lemon Blueberry Ricotta Cake is the perfect blend of sweetness and tartness, making it a versatile treat for any occasion. Whether it’s for a casual breakfast, a light dessert, or a special gathering, this cake is sure to impress. With its simple ingredients and easy preparation, it’s a recipe you’ll return to time and time again. Enjoy a slice with your favorite hot beverage, and savor the delightful flavors of lemon, blueberries, and ricotta!