Easiest Ever Lemon Blueberry Ricotta Cake

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

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

Cook Time 1

Servings 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.

Video

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.

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