Blueberry Ricotta Cake, an easy and delicious cake to whip up and enjoy during blueberry season! The ricotta makes the cake perfectly moist, with a light and fluffy texture that makes this one of the best summer desserts (or breakfasts).
I don’t know about you, but I always look forward to summer and blueberry season. You just can’t go wrong with enjoying fresh blueberries…eat them as is, or bake with them! This blueberry ricotta cake combines naturally sweet blueberries and ricotta to make one of the moistest cakes you will ever eat.
What I love most about blueberry ricotta cake is how easy the recipe is to adjust and the variety of ways you can enjoy it. Add different fruits or lemon zest to brighten up the flavor, experiment with your favorite toppings, and enjoy it as dessert or for breakfast!
How to make blueberry ricotta cake – step by step
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.
- 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, blueberry ricotta cake is quite easy to store. It can actually be stored at room temperature for up to two days. Simply 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. Note 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.
More cake recipes you might like:
Did you love making blueberry ricotta cake? Here are some other delicious cake recipes to try:
- Olive oil Cake with Mascarpone Cream and Prosecco Strawberries
- Almond Cake with Amaretto Glaze
- Double Pistachio Cake
- Cherry Cake
If you tried making this Blueberry Ricotta Cake, or any other recipe on the blog, please let me know what you thought of it in the comments below, I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, TWITTER, AND PINTEREST to see more delicious food and what I’ve been up to.
Blueberry Ricotta Cake – Moist and Delicious!
The perfect cake for blueberry season – this lemon blueberry ricotta cake is perfectly moist and flavorful, not to mention, easy to make – the perfect dessert or snack!
- 1 1/2 cups +1 tbsp All Purpose flour divided
- 2 tsp baking powder
- 1 cup granulated sugar
- 3/4 tsp salt
- 3 eggs
- 1 cup ricotta
- 1 tsp vanilla extract
- juice of half a lemon
- zest of one lemon
- 1/2 cup (1 stick) unsalted butter melted
- 1.5 cups blueberries (divided)
- powdered sugar for dusting optional
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 tbsp of flour. Gently fold the blueberries into the cake mixture.
Scrape batter into prepared pan and scatter remaining 1/2 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 based off of Bon Appetit.
- You can use different fruit other than blueberries in this cake. Raspberries, strawberries, or cherries would work well.