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    Home » Food

    Easiest Ever Lemon Blueberry Ricotta Cake

    4.7 from 18 votes

    By Pina Bresciani ⁠— May 5, 2025 — 12 Comments

    Jump to Recipe Jump to Video
    Sliced lemon blueberry ricotta cake in a plate

    Blueberry Ricotta Cake is such an easy cake to whip up! Simply mix the dry ingredients with the wet, add melted butter and blueberries, throw it in the oven, and you're done! The ricotta makes the cake perfectly moist, the lemon brightens it up, and it has a light and fluffy texture that makes this one of the best no-fuss desserts.

    Blueberry ricotta cake in a dish surrounded by a cup of blueberries and lemon wedges

    Whenever I want an easy dessert to make, whether it's to bring to a dinner party, make for a special dinner at home, or just want to bake something sweet, I always turn to this lemon blueberry ricotta cake. It's been a staple in our Italian family for years!

    My family tends to enjoy it for breakfast, because eating sweets for breakfast is the Italian way (my mom will not eat bacon and eggs for breakfast to this day).

    It takes such minimal effort to make, but the results are impressive (and tasty!) This is probably one of the most popular recipes on this site, especially during blueberry season (feel free to take a look at the many positive reviews from people who have made it below!)

    If you're looking for more easy (and I mean really easy) Italian desserts to make, definitely give this torta caprese or this panna cotta recipe a try!

    How to make it

    Prep the oven for baking: Start by preheating the oven to 350 degrees F. Line a 9" diameter cake pan with parchment paper and coat lightly with nonstick spray.

    Mix the dry ingredients and wet ingredients separately: In a large bowl, stir the flour, baking powder, sugar, and salt. Whisk the eggs, ricotta, and vanilla in a separate medium bowl until smooth.

    dry ingredients in a bowl being mixed with a spoon
    wet ingredients being mixed in a bowl with a whisk

    Combine wet and dry ingredients: Fold the egg and ricotta mixture into the dry ingredients until just blended.

    Add butter and blueberries: Fold the melted butter into the bowl, and then fold in 1 cup of blueberries.

    melted butter being poured into the cake batter
    final cake batter in a bowl

    Bake the cake: Scrape the batter into the prepared pan and scatter the remaining 1 cup of blueberries over the top. Bake the cake until golden brown and a toothpick inserted into the center comes out clean, about 50-60 minutes. Let the cake cool for at least 20 minutes before removing it from the pan.

    cake batter being spooned into springform cake pan
    cake batter in springform pan topped with blueberries

    Enjoy a piece of cake for breakfast or brunch! It's not too sweet, so it makes for a refreshing afternoon snack as well. Not to mention that it's absolutely delicious as a light dessert.

    Sliced lemon blueberry ricotta cake in a plate

    Variations

    • If you don't have blueberries on hand, you can use different fruits in this recipe. Raspberries or strawberries would work well, or you can try making my Cherry Cake recipe.

    How to store

    If you have leftovers (although I don't see how that could happen, frankly!) this cake is easy to store. It can be stored at room temperature for up to two days.

    Just wrap it or place in an airtight container and keep it on the counter. If you have leftovers past two days, here's how to store the cake for the best quality:

    • In the refrigerator: Keep the cake in a sealed container, and it will last a few days longer in the fridge. Remember that the longer you store it in the fridge, the drier that it will get. Try to eat it quickly (if you share with friends and family, it won't last as long!) to get the best flavor and texture out of it.
    • Freezer storage: This cake freezes very well. Wrap it in plastic wrap or place it in an airtight container or freezer bag. It can be frozen for up to 3 months. When thawing, you can thaw it in the fridge overnight.

    Recipe

    Blueberry ricotta cake in a dish surrounded by a cup of blueberries and lemon wedges
    Print Pin
    4.73 from 18 votes

    Easiest Ever Lemon Blueberry Ricotta Cake

    Blueberry Ricotta Cake is such an easy cake to whip up! Simply mix the dry ingredients with the wet, add melted butter and blueberries, throw it in the oven, and you're done! The ricotta makes the cake perfectly moist, the lemon brightens it up, and it has a light and fluffy texture that makes this one of the best no-fuss desserts.
    Course Dessert
    Cuisine Italian
    Prep Time 20 minutes minutes
    Cook Time 1 hour hour
    Servings 12 people
    Calories 268kcal
    Author Pina Bresciani

    Ingredients

    • 1 ½ cups +1 tbsp All Purpose flour divided
    • 2 teaspoon baking powder
    • 1 cup granulated sugar
    • ¾ teaspoon salt
    • 3 eggs
    • 1 cup ricotta
    • 1 teaspoon vanilla extract
    • juice of half a lemon
    • zest of one lemon
    • ½ cup (1 stick) unsalted butter melted
    • 1.5 cups blueberries (divided)
    • powdered sugar for dusting optional

    Instructions

    • Preheat oven to 350°. Line a 9”-diameter cake pan with parchment paper and lightly coat with nonstick spray. In a large bowl, stir 1.5 cups flour, baking powder, sugar and salt together.
    • Whisk eggs, ricotta, and vanilla in a medium bowl until smooth. Add lemon juice and lemon zest and mix one more time until incorporated. Fold into dry ingredients just until blended.
    • Fold in melted butter. Coat 1 cup of blueberries in 1 tablespoon of flour. Gently fold the blueberries into the cake mixture.
    • Scrape batter into prepared pan and scatter remaining ½ cup blueberries over top (no need to coat these with flour).
    • Bake cake until golden brown and a tester inserted into the center comes out clean, about 50-60 minutes. Let cool at least 20 minutes before removing from the pan. Top with powdered sugar if desired.

    Recipe Video

    Recipe Notes

    Recipe based off of Bon Appetit.
    • You can use different fruit other than blueberries in this cake. Raspberries, strawberries, or cherries would work well.
    Nutrition Facts
    Easiest Ever Lemon Blueberry Ricotta Cake
    Amount Per Serving
    Calories 268 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 8g50%
    Cholesterol 75mg25%
    Sodium 185mg8%
    Potassium 177mg5%
    Carbohydrates 33g11%
    Fiber 1g4%
    Sugar 20g22%
    Protein 6g12%
    Vitamin A 434IU9%
    Vitamin C 2mg2%
    Calcium 96mg10%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Comments

      4.73 from 18 votes (16 ratings without comment)

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      Recipe Rating




    1. Maria says

      August 09, 2022 at 10:10 pm

      5 stars
      This cake is sooo good! Is it okay to use frozen blueberries instead of fresh ones? If so, do you coat the frozen blueberries with flour and put them in the batter frozen?

      Reply
      • Pina says

        August 12, 2022 at 7:51 pm

        Thanks Maria! So glad you like it! I haven't tried with frozen blueberries, but I would say it's safe to sub frozen blueberries in. And yes I would still coat them in flour.

        Reply
    2. Agota says

      August 26, 2022 at 6:07 am

      Hi! Is it 350 F fan or conventional oven? Thanx!

      Reply
      • Pina says

        August 26, 2022 at 6:51 am

        Hi it is 350F in a fan oven.

        Reply
    3. Maria says

      November 02, 2022 at 3:40 am

      Delicious cake
      I made it various times already
      Thanks Pina

      Reply
    4. Fiorina Burke says

      March 15, 2023 at 10:28 pm

      Hi Pina could you use light olive oil instead of butter?

      Reply
      • Pina says

        March 15, 2023 at 10:38 pm

        Hi Fiorina yes I think olive oil would work well!

        Reply
    5. Susan Rypma says

      May 31, 2023 at 8:19 pm

      Just made this Pina, for a pot luck get together with 7 other friends! Of course I had to try it first especially as I made it gluten free (two of my friends are on gluten free diets) and it was perfect!! Thank you! It took 45 mins in my oven and ended up a nice light golden brown. Now I wish I didn’t have to share

      Reply
      • Pina says

        June 04, 2023 at 6:52 pm

        Thank you Susan for the lovely review! Glad you enjoyed this cake 🙂
        -Pina

        Reply
    6. Steph says

      December 27, 2023 at 7:53 am

      I saw this on your TikTok page recently and haven’t stopped thinking about it! I made it today and WOW! It did not disappoint - what a beautiful, light not too sweet cake. Will become a staple in my kitchen, thank you for sharing.

      Reply
    7. Peg H. says

      May 29, 2024 at 1:59 pm

      5 stars
      Delicious! Made this for Memorial Weekend family get-together. It was a hit and everyone loved it. Looks so pretty too. Thank You for this wonderful recipe! It’s going into my forever recipe file….

      Reply
    8. Patricia says

      September 05, 2024 at 5:25 pm

      Can I use cottage cheese instead of Ricotta?

      Reply

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    My name is Pina and I love Italian food and culture! Here you'll find delicious Italian-inspired recipes with a fresh west coast spin. Buon Appetito! About Me

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