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.

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.

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.

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.

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.

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