The Lemon Blueberry Ricotta Cake That Became My Go-To Treat
There are desserts you make once and forget. And then there are the ones that live in your memory — the kind that taste like a soft, sunny afternoon in a cozy kitchen. That’s exactly what this lemon blueberry ricotta cake is for me.
The first time I made it, I had leftover ricotta from a lasagna night and a handful of fresh blueberries looking lonely in the fridge. I wasn’t even planning on baking, but something about the combination of lemon, berries, and creamy ricotta just felt right. Within an hour, the kitchen smelled like summer, my spoon had scooped three too many test bites, and I was already planning to make it again.
This isn’t your average lemon cake. It’s softer, richer, almost custardy in the center, and those bursts of sweet blueberries with a hint of citrus… it’s the kind of cake that disappears faster than you expect — whether it’s brunch with friends, a spring baby shower, or just a slow Sunday afternoon.
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Lemon Blueberry Ricotta Cake You’ll Crave All Year
This lemon blueberry ricotta cake is soft, moist, and full of bright citrus flavor and juicy blueberries. The creamy ricotta gives it a rich, tender crumb that stays fresh for days. Perfect for breakfast, brunch, or a light dessert — no frosting needed.
- Total Time: 1 hour
- Yield: 8 servings 1x
Ingredients
1 ½ cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
3 large eggs (room temperature)
¾ cup whole milk ricotta cheese (drained if watery)
½ cup unsalted butter (melted and cooled slightly)
1 tbsp lemon zest (from 1 large lemon)
2 tbsp lemon juice (freshly squeezed)
1 tsp vanilla extract
1 cup fresh blueberries (rinsed and patted dry)
1 tbsp flour (for tossing blueberries)
Instructions
Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
In another bowl, whisk eggs, ricotta, melted butter, lemon zest, lemon juice, and vanilla until smooth.
Pour the wet ingredients into the dry ingredients and mix gently until just combined — don’t overmix.
Toss the blueberries with 1 tbsp of flour, then gently fold them into the batter.
Pour the batter into the prepared pan and smooth the top.
Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optional: Dust with powdered sugar before serving.
Notes
Use whole milk ricotta for best texture — avoid low-fat or watery types.
Tossing blueberries in flour prevents them from sinking during baking.
Cake can be stored at room temp (covered) for up to 2 days or refrigerated for 5 days.
Tastes even better the next day as flavors deepen.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: 17g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Why You’ll Love This Lemon Blueberry Ricotta Cake
- Soft and moist from the creamy ricotta — not dry or crumbly.
- Bright lemon flavor that cuts through the sweetness in the best way.
- Studded with juicy blueberries for little pockets of fruity bliss.
- No frosting needed — it’s beautiful and satisfying all on its own.
- Perfect for brunch, dessert, or coffee breaks — super versatile.
If you’ve been searching for a lemon blueberry cake that’s not too sweet, not too dense, and doesn’t need a fancy mixer or layers of icing, this one’s it.
The Secret to Great Lemon Blueberry Ricotta Cake
It all comes down to the ricotta — but not just any ricotta. You want a whole milk ricotta that’s thick and creamy, not watery or grainy. That’s what gives this cake its signature texture: tender, moist, and ever-so-slightly dense in that luxurious way that makes you close your eyes with every bite.
The lemon zest is another quiet hero here. Don’t skip it. It infuses the batter with fresh, floral citrus notes that no amount of juice alone can match. And when those zingy flavors mingle with the sweet bursts of blueberry? Game over.
Pro Tips to Nail It Every Time
- Dry your berries before folding them in. A little excess moisture from rinsed blueberries can mess with the texture — gently pat them dry with paper towels first.
- Toss the blueberries in flour before mixing them into the batter. This helps keep them from sinking to the bottom as it bakes.
- Use room-temperature ricotta and eggs for a smoother batter that bakes evenly.
- Don’t overmix. The less stirring you do after adding the flour, the more tender your crumb will be.
- Let it cool fully before slicing. I know, I know. But it really sets up beautifully if you give it an hour to rest. Trust me.
Fun Variations to Try
- Swap the fruit: Try raspberries, chopped strawberries, or even blackberries. This base is super adaptable to your favorite berries.
- Add a glaze: Whisk together powdered sugar and lemon juice for a tangy drizzle if you want to dress it up for a party. Totally optional, but really pretty.
- Make it mini: Pour the batter into muffin tins (greased or lined) and reduce the baking time for perfect individual portions — ideal for brunch spreads or gifting.
If you’re into bright citrus bakes, don’t miss our Bright Fluffy Lemon Ricotta Pancakes for Brunch — they’re fluffy, zesty, and made for slow, cozy mornings.
Final Thoughts
This lemon blueberry ricotta cake isn’t flashy. It doesn’t rely on layers or rich frostings or complicated techniques. It’s simple, honest, and full of flavor — like the kind of recipe you’d find scribbled in a well-worn family notebook.
It’s the cake I make when I want to slow down. When I need a pick-me-up that feels cozy and familiar. And every time I serve it — whether it’s warm from the oven or chilled from the fridge — someone asks for the recipe.
So if you’ve got a tub of ricotta, a lemon or two, and some berries on hand, you already know what to do. You’re just one bowl and one hour away from your new favorite cake. And if you’re craving more lemon-blueberry goodness, this Blueberry Lemon Scones recipe is another simple favorite — soft, flaky, and bursting with fruity flavor.
