Blueberry Ricotta Cake

This moist blueberry ricotta cake will be the highlight of your dessert table this summer! Made with fresh blueberries and creamy ricotta cheese, then topped with a bright, flavorful lemon glaze, it will melt in your mouth and make your taste buds explode.

Enjoy it as a ricotta breakfast cake to start your day the right way, a mid-day snack to cure your sweet tooth or an after-dinner dessert!

Best Blueberry Ricotta Cake Recipe

Believe me when I say this is one of the most delicious lemon blueberry ricotta cakes you will ever try! I use fresh blueberries and fresh squeezed lemon juice to give it a naturally sweet, fruity flavor.

The creamy ricotta cheese makes it moister than a regular cake but not as rich as a blueberry ricotta cheesecake. I also use the best-quality ingredients and methods to give it a melt-in-the-mouth texture you won't forget!

My blueberry ricotta cake recipe is a step-by-step guide that is easy enough for beginners yet detailed enough to explain the science behind baking. I provide expert tips and troubleshooting advice to ensure you get the best bakery-style results the first time around.

There's also no need to go on a crazy hunt for special ingredients or equipment. You can find everything you need in your kitchen pantry or at any neighborhood grocery store!

Make The Cake Batter

Start by preheating your oven to 175°C / 347°F. Meanwhile, grease a 9-inch / 23cm springform pan and line the bottom with parchment paper.

Zest two of your lemons, then gently massage the lemon zest into the granulated sugar (to learn more about the different types of sugar in baking, see my sugar guide).

Cream the butter and lemon sugar in a large mixing bowl until the texture becomes light and fluffy. Always start with soft, room-temperature butter (not melted) to make creaming easier. 

Next, slowly whip in the eggs one at a time, followed by the vanilla extract (pure, not artificial), freshly squeezed lemon juice, and ricotta cheese. You can use cottage cheese as a ricotta cheese substitute, but you will need to drain and mash it first, as it has a significantly larger curd and can change the cake's texture.

Sift the dry ingredients (all-purpose flour, salt, baking powder, and baking soda) into the mixture. Then, using a rubber spatula, fold the dry ingredients into the wet ingredients until just combined. Then, gently fold in half of your fresh blueberries. 

Avoid using frozen blueberries, as it would make the batter too wet and turn it blue. However, if you only have frozen blueberries, coat them with flour first to soak up the moisture and keep them from sinking to the bottom of the batter.

Bake It

Now it's time to bake! Slowly pour the batter into the greased, lined cake pan. Use an offset spatula to smooth the top of the batter, then sprinkle the remaining blueberries on top.

Place the cake in the preheated oven and bake at 175°C / 347°F for 55-60 minutes or until it passes the "toothpick test" (a toothpick inserted into the center comes out clean).

Avoid over baking the cake as that would result in a dry texture. In the meantime, make sure the cake passes the toothpick test to avoid underbaked cake, that typically would sink in the middle after taken out of the oven.

How To Make The Lemon Glaze

While waiting for the cake to cool completely, prepare the lemon glaze. To make the glaze, stir the powdered sugar with freshly squeezed lemon juice until it reaches the desired consistency. Add more lemon juice for a thinner glaze and more powdered sugar for a thicker glaze. 

Let the cake cool completely to room temperature before adding the glaze; otherwise, it will melt and run off the cake. Additionally, never attempt to cut the cake while it is warm. It will continue to set while it cools.

Drizzle the glaze over the cake and decorate it with fresh or freeze-dried blueberries. For the perfect dessert, serve it with a scoop of vanilla ice cream or a dollop of my delicious homemade chantilly cream!

You can also decorate the cake with fresh or freezed dried blueberries.

Storing & Freezing

I recommend enjoying your blueberry ricotta cake fresh on the same day for the best flavor and texture. However, if you have leftovers, store them at room temperature in an airtight container for 2-3 days or the refrigerator (once cooled completely) for up to 3 days. 

To freeze, wait until the cake cools completely, then wrap it tightly in plastic wrap followed by aluminum foil (to prevent freezer burn). Freeze for up to three months and thaw at room temperature.

Flavor Variations

This moist ricotta blueberry cake recipe is divine as-is, but you can make it even more delicious by customizing it with different flavors, toppings, and add-ins!

Eliminate the blueberries to make a summery Italian lemon ricotta cake, or experiment with other berries such as blackberries, raspberries, or strawberries.

You can use other freshly squeezed citrus fruits, such as orange or lime, for the glaze, or you can use compote (such as my easy strawberry compote) to make a berry-flavored glaze.

Stir grated basil, culinary lavender, mint, or rosemary into the batter to enhance the blueberry flavor and aroma.

Spruce up the toppings with my crunchy streusel crumb topping or crushed nuts such as almonds or pecans. You can also swap out the glaze for other toppings such as powdered sugar, whipped cream, whipped mascarpone, or cream cheese frosting.

You can also use this blueberry ricotta cake recipe to make a layer cake. Since the cake's texture is soft and delicate, I recommend only making it a one-layer cake with the above-mentioned toppings. Or, if making a two-layer cake, make sure to fully chill the layers before assembling and to frost the cake gently.

Ingredient Substitutions

If you don't have any ricotta cheese, you can try one of these ricotta cheese substitutes. Or, if you prefer a vegan-friendly version, you can try one of these butter alternatives or egg substitutes. However, remember that substituting may require some ingredient reformulations and could change the flavor and texture of the cake.

If you want to make this recipe gluten-free, you can replace the all-purpose flour with almond or another gluten-free flour. However, like the ricotta cheese, swapping out the ingredients may require reformulating the rest of the recipe to achieve the same flavor and texture balance.

Unfortunately, I cannot accommodate all dietary needs or allergies.

Expert Tips To Make The Blueberry Ricotta Cake

Although baking is fun, it is also a science that requires precision and accuracy for the most flawless results. Below are a few tips that will give you the best results:

1. Always sift your dry ingredients (flour, salt, baking powder, and baking soda) first to prevent lumps in the batter. It also helps to whisk together the dry ingredients before adding them!
2. Use only full-fat, whole milk ricotta cheese, which has the consistency to produce a rich and creamy cake. I do not recommend using light or fat-free ricotta as it changes the texture and moisture content of the cake. 
3. Use unsalted butter to keep the salt in the recipe the same. The butter should also be soft but not melted so that it can be easily incorporated into the batter. For tips on softening butter quickly, see my guide!
4. The eggs and ricotta cheese should be at room temperature before using them to pull the dough together easily.
5. If necessary, drain your ricotta cheese first to prevent additional water from getting into the batter.

What Equipment To Use

To make this easy blueberry ricotta cake recipe, you will need a digital scale. It is a must-have tool for the most accurate and consistent ingredient measurements! I also highly recommend a digital oven thermometer to ensure the correct oven temperature, as some models can vary by a degree or two.

An electric hand mixer is better for whipping the ingredients as it eliminates much of the effort. A rubber spatula is necessary for folding ingredients together, as it prevents overmixing the batter and breaking the blueberries when you add them.

This particular recipe uses a 9-inch / 23 cm springform pan. However, if you want to turn it into a blueberry ricotta loaf cake or cupcakes or make a different-sized cake, refer to my guide on cake pan sizes and conversions.

An offset spatula helps to smooth the batter before placing the cake in the oven.

Try Some Of My Other Summer Cakes

If you love this recipe, you will love my other summer cake recipes, packed with delicious summer fruits! Here are a few to try:

• Strawberry Crunch Cake
• Mango Mousse Cake
• Lemonade Bundt Cake
• Peach Cake

Also, check out my 50+ Easy & Creamy Ricotta Desserts roundup for even more irresistible ricotta cheese recipes!

Have You Tried This Recipe?

Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well! I would love to hear about how your dessert turned out and your feedback also helps other Readers!