Blueberry Ricotta Cake

This easy blueberry ricotta cake is a moist and flavorful treat that combines the richness of ricotta with fresh blueberries, making it a perfect addition to your dessert table.

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Prep Time 15

Cook Time 1 5

Total Time 1 20

Servings: 8 servings

Course: Breakfast, Dessert

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

Dry Ingredients

2 cups all-purpose flour Provides the structure and base for the cake.
2 teaspoons baking powder Helps the cake rise for a fluffy texture.
0.5 teaspoons salt Enhances the sweetness and balances flavors.

Wet Ingredients

1 cup granulated sugar Sweetens the cake and contributes to its moisture.
0.5 cups unsalted butter Adds richness and flavor, making the cake tender.
3 large eggs Binds ingredients together, giving the cake stability.
1 cup whole-milk ricotta Contributes a creamy texture and moisture.
1 teaspoon vanilla extract Infuses the cake with a warm, aromatic flavor.
1 tablespoon lemon zest Brightens the flavor with a fresh, citrusy note.

Fruit and Toppings

2 cups blueberries Bursting with flavor, they add sweetness and moisture.
0.25 cups coarse sugar Adds a delightful crunch to the top of the cake (optional).

Glaze

1 cup confectioners’ sugar Creates a sweet glaze for finishing touches.
1 tablespoon fresh lemon juice Enhances the glaze with a tangy sweetness.
a tiny pinch salt Balances the sweetness in the glaze.

Method

Preparation

Preheat the oven to 350°F (175°C) and prepare your baking pan.
Grease and line a 9×5-inch loaf pan with parchment paper, allowing some overhang.
In a bowl, whisk together the flour, baking powder, and salt until evenly mixed.

Cooking

Use an electric mixer on medium speed to beat the butter and granulated sugar until light and fluffy, about 2–3 minutes.
Incorporate eggs one at a time, then mix in ricotta, vanilla, and lemon zest until smooth.
With the mixer on low speed, gradually add the dry ingredient mixture and mix just until combined.
Coat the blueberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.
Pour the batter into the prepared pan and smooth the top. If desired, sprinkle with coarse sugar.
Bake for 55–65 minutes, tenting loosely with foil if the top browns too quickly.
Let the cake cool in the pan for 15 minutes, then carefully lift it onto a wire rack to cool completely.

Serving

In a bowl, combine the confectioners’ sugar, 1 tablespoon of lemon juice, and a pinch of salt. Adjust the lemon juice for desired consistency.
Drizzle the glaze over the cooled cake for a sweet finish before slicing and enjoying.

Notes

Use room temperature ingredients for an even batter. Do not over-mix the batter after adding the dry ingredients to maintain a tender crumb. Choose high-quality blueberries for the best flavor, and if using frozen blueberries, do not thaw them before folding into the batter. Allow the cake to cool completely before glazing to prevent the glaze from melting into the cake.