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