Blueberry Ricotta Cake Recipe

Italian blueberry ricotta cake is sweet and rich with creamy ricotta and juicy blueberries. This quick blueberry lemon ricotta cake has a rich clafoutis texture and sharp lemon taste.   

-1½ cups all purpose flour -2 teaspoons baking powder -½ teaspoon salt -1 cup granulated sugar -1 lemon, zested -3 large eggs -½ cup unsalted butter -15 oz. whole milk ricotta cheese -2 tablespoons  lemon juice -1 teaspoon vanilla extract -1¾ cups blueberries -1 tablespoon granulated sugar -2 - 3 tablespoons powered sugar


Heat oven to 350 F (177 C). Prepare a 9-inch (23 cm) springform or cake pan with grease and parchment paper. Mix flour, baking powder, and salt in a large bowl.  


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Whisk sugar and lemon zest until they are wet sand-like in a large bowl with whisk attachment. Whisk eggs into lemon sugar one at a time.   

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After adding all the eggs, speed up the mixture for 1–2 minutes until bright and frothy.  Add melted, cooled butter on low.   

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Whip until smooth and mixed. Whisk the ricotta cheese, vanilla essence, and lemon juice on low until smooth. Spread blueberry ricotta cake batter evenly in pan.  

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Add the remaining blueberries and a spoonful of sugar. Allow the pan to cool for 15–20 minutes. Let the cake cool for 5-10 minutes after gently releasing the springform pan.  

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