Homemade Blueberry Ricotta Cake

Here is my favorite blueberry ricotta cake recipe, with a light, tender crumb and the perfect balance of sweet berries and creamy cheese. The ricotta keeps the cake incredibly moist while giving it a wonderful texture that’s hard to resist.

This cake has become my go-to dessert for weekend brunches and afternoon coffee dates. I often bake an extra one to keep in the fridge – it stays fresh for days and makes the best breakfast treat with a hot cup of coffee. Because who doesn’t love cake for breakfast?

What Kind of Ricotta Should I Use?

For this cake, whole milk ricotta is your best bet – it creates a richer, more tender crumb than its lower-fat counterparts. Fresh ricotta from your local cheese shop or Italian deli will give you amazing results, but good-quality supermarket ricotta works perfectly fine too. If your ricotta seems watery, just drain it in a fine-mesh strainer for about 30 minutes before using it in the recipe. One important tip: avoid using fat-free ricotta, as it can make your cake dry and less flavorful. And remember to let the ricotta come to room temperature before mixing it into your batter – this helps everything blend together more smoothly.

Options for Substitutions

Let me share some helpful substitutions for this cake recipe, though keep in mind that some ingredients are key to its texture:

• Ricotta cheese: This is pretty important for the cake’s texture, but in a pinch, you can use well-drained cottage cheese (blended until smooth) or mascarpone cheese. The texture might be slightly different, but it’ll still be good!
• Sour cream: You can easily swap this with plain Greek yogurt or even full-fat plain yogurt – just make sure it’s not the non-fat kind.
• Blueberries: Fresh or frozen blueberries work great here. If using frozen, don’t thaw them first. You can also try raspberries or blackberries instead.
• All-purpose flour: Cake flour works well too – use 1 cup plus 2 tablespoons to account for the lighter weight. I wouldn’t recommend whole wheat flour as it would make the cake too dense.
• Vanilla essence: Vanilla extract, vanilla bean paste, or even almond extract can work here. If using almond, start with just 1/2 teaspoon as it’s stronger.
• Lemon zest and juice: Orange zest and juice make a nice alternative. For the glaze, you could also use milk with a splash of vanilla if you prefer not to use citrus.

Watch Out for These Mistakes While Baking

The success of your blueberry ricotta cake largely depends on the temperature of your ingredients – cold eggs and ricotta can create a lumpy batter that won’t bake evenly, so make sure to let them come to room temperature for at least 30 minutes before starting. Another common mistake is not draining the ricotta properly – excess moisture can make your cake too wet, so it’s worth taking a few minutes to strain it in a fine-mesh sieve before mixing. When adding blueberries to the batter, toss them in a tablespoon of flour first to prevent them from sinking to the bottom during baking, and resist the urge to overmix the batter once the flour is added, as this can lead to a tough, dense cake. For the perfect texture, check your cake about 5 minutes before the recommended baking time – it should be lightly golden on top and a toothpick inserted in the center should come out with just a few moist crumbs, not wet batter.

What to Serve With Blueberry Ricotta Cake?

This light and creamy cake pairs perfectly with a hot cup of coffee or tea for an afternoon treat. If you’re serving it for dessert, try adding a scoop of vanilla ice cream or a dollop of freshly whipped cream on the side – the cool, creamy texture goes so well with the cake’s lemony notes. For brunch, I like to serve it with some fresh fruit on the side, especially during summer when berries are in season. You could also drizzle each slice with a bit of honey or maple syrup if you want to add an extra touch of sweetness.

Storage Instructions

Keep Fresh: This blueberry ricotta cake stays moist and yummy for up to 3 days when kept in an airtight container at room temperature. If you live somewhere warm, pop it in the fridge where it’ll keep for up to 5 days – just bring it to room temperature before serving for the best texture.

Freeze: Good news – this cake freezes really well! Cut it into individual slices, wrap each piece in plastic wrap and aluminum foil, then freeze for up to 2 months. It’s super handy when you want just a slice or two for unexpected guests or late-night cravings.

Make Ahead: Want to get ahead? You can make this cake a day before your event. In fact, I think it tastes even better the next day when all the flavors have had time to mingle. Just wait to add the lemon glaze until you’re ready to serve – this keeps the top nice and pretty.

Preparation Time	20-30 minutes
Cooking Time	60-65 minutes
Total Time	80-95 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 30-40 g
• Fat: 70-80 g
• Carbohydrates: 200-220 g

Ingredients

• 4 large eggs, at room temperature
• 2/3 cup white sugar
• 8 tablespoons unsalted butter, melted and cooled
• 15 ounces ricotta cheese (about 2 cups)
• 1/4 cup sour cream
• 1 teaspoon vanilla essence
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 tablespoon lemon zest (from a big lemon)
• 1 1/2 cups blueberries (8 ounces, washed and patted dry)
• 1 cup confectioners’ sugar
• 2 tablespoons fresh lemon juice

Step 1: Prepare the Baking Pan and Dry Ingredients

Preheat your oven to 350˚F.

Take a 9-inch springform pan, grease it lightly, and line the bottom with a ring of parchment paper to prevent sticking.

In a separate bowl, whisk together the flour, salt, and baking powder.

Set this mixture aside for later use.

Step 2: Mix Wet Ingredients

In a large mixing bowl, beat together the eggs and sugar on high speed for approximately 2 minutes, or until the mixture becomes frothy and well-combined.

Next, blend in the melted butter until the mixture is smooth.

Add 15 oz of ricotta cheese, 1/4 cup sour cream, 1 teaspoon vanilla extract, and 1 tablespoon lemon zest.

Beat these ingredients on medium speed for 1 minute, or just until everything is incorporated.

Step 3: Combine Wet and Dry Mixtures

Gradually add the previously prepared flour mixture to the wet ingredients.

Beat on low speed just until the dry ingredients are fully incorporated into the batter, being careful not to overmix.

Pour the resulting batter into the prepared springform pan and evenly sprinkle 1 1/2 cups of blueberries over the top of the batter.

Step 4: Bake the Cake

Position the pan in the center of your preheated oven and bake at 350˚F for 60-65 minutes.

You’ll know the cake is ready when the edges are lightly browned and it appears set with a slight jiggle in the center.

Once done, remove the cake from the oven and allow it to cool in the pan for about 20 minutes.

After cooling, carefully transfer the cake onto a cake platter.

Once on the platter, gently slide out the parchment paper from underneath the cake.

Step 5: Prepare the Lemon Glaze and Serve

In a small bowl or measuring cup, mix together powdered sugar and lemon juice.

Adjust the consistency by adding more juice or powdered sugar to achieve your desired thickness for the glaze.

Drizzle this lemon glaze over the warm cake.

Serve the cake warm for the best experience, and enjoy your delicious creation!