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Blueberry Lemon Ricotta Cake

A delightful cake combining the tang of lemon with fresh blueberries and a moist texture from ricotta cheese, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: cake, Dessert
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup ricotta cheese (well-drained)
  • 1/2 cup granulated sugar
  • 3 large eggs room temperature
  • 1 lemon Zest of 1 lemon use microplane for fine zest
  • 1/4 cup fresh lemon juice
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh blueberries fresh blueberries are best
  • Powdered sugar for dusting Powdered sugar for dusting (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with non-stick spray or butter.
  2. In a mixing bowl, combine the ricotta cheese and granulated sugar. Mix until smooth and creamy.
  3. Add the eggs, lemon zest, and lemon juice to the ricotta mixture. Whisk until fully incorporated.
  4. In another bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined—be careful not to overmix!
  6. Fold in the fresh blueberries gently, ensuring they are evenly distributed throughout the batter.
  7. Pour the batter into the prepared cake pan, spreading it evenly.
  8. Bake for 45-50 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  10. Dust with powdered sugar before serving, if desired.

Notes

Use room-temperature ingredients for better texture. Don’t overmix to ensure a tender cake. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.