Easy Italian Blueberry Ricotta Cake Recipe with Lemon
This Easy Italian Blueberry Ricotta Cake Recipe with Lemon is a simple summer dessert with fresh blueberries, lemon zest, and ricotta cheese. My lemon blueberry ricotta cake highlights summer’s juicy blueberries in a fresh, light dessert that’s great for brunch, gatherings, or an impromptu dinner party with friends! It takes simple ingredients like fresh lemon and sweet blueberries and turns them into a sweet cake with a lemon glaze. And with only one large mixing bowl needed, clean up is a breeze!
My Lemon Ricotta Cake has been such a hit that I knew I had to expand on this base recipe I created. When I think of summer in New England, I think of summer cookouts and fresh berries, which is why I made this cake and a ricotta strawberry cake! If you’re looking for more summer recipes, check out my Tortellini Pasta Salad, Asparagus Salad, and Lobster Scampi! Speaking of summer, this blueberry lemon ricotta cake would be perfect for a summer brunch!
Why You’ll Love This Recipe
- One bowl means easy cleanup. I’m a huge fan of delicious cake recipes, but I often hold out on making them because of the cleaning required. You only need a large bowl for this recipe, so cleanup is a breeze, and you can spend more time enjoying this simple cake!
- This recipe is mixed by hand—no electric mixer is necessary! Seriously, don’t worry about rummaging through your drawers for the paddle attachment or trying to understand the difference between high speed and low speed on your stand mixer—all you need is a rubber spatula!
- A simple parchment paper trick makes it easy to remove the cake from the pan! Thanks to my easy parchment paper trick, you don’t need a fancy springform pan – just a 9-inch cake pan. Not only do we line the bottom of the pan with parchment paper, but we also add a little extra underneath so that we can easily pull the cake out! It works every time.
Ingredients
- Extra Virgin Olive Oil – Extra virgin olive oil adds moisture and a subtle fruity flavor to the cake, contributing to its rich texture. When purchasing extra virgin olive oil, look for varieties labeled “cold-pressed” or “first cold-pressed,” as these indicate the oil has been extracted without heat which preserves its flavor.
- Eggs – Eggs act as a binding agent and provide structure to the cake. Room-temperature eggs ensure even incorporation into the batter. To quickly bring eggs to room temperature, place them in a bowl of warm water for about 5-10 minutes before using.
- Egg Yolk – The additional egg yolk contributes extra fat to the cake batter, which helps create a moist and tender crumb. The yolk contains both fat and emulsifiers, which help trap and retain moisture during baking.
- Full-Fat Ricotta – Full-fat ricotta cheese lends a creamy texture and subtle tanginess to the cake, resulting in a moist and tender crumb. Allow the ricotta cheese to come to room temperature before using it in the recipe. This ensures smoother blending with the other ingredients and helps create a more uniform texture in the cake.
- Cake Flour – Cake flour has a lower protein content compared to all-purpose flour, resulting in a lighter and more tender cake crumb. If you don’t have cake flour on hand, you can make a substitute by measuring out 1 cup of all-purpose flour, removing 2 tablespoons, and replacing them with 2 tablespoons of cornstarch. Sift the mixture several times to ensure even distribution.
- Fresh Blueberries – Fresh blueberries add bursts of sweetness and vibrant color to the cake. Coating them in flour helps prevent them from sinking to the bottom during baking. When selecting fresh blueberries, look for berries that are plump, firm, and deeply colored. Avoid berries that are soft, shriveled, or have moldy spots.
- Lemon Zest – Lemon zest provides a bright citrus flavor and aroma to the cake, enhancing its overall freshness! To extract maximum flavor from lemon zest, rub it into the granulated sugar with your fingertips. This releases the zest’s essential oils and infuses the sugar with lemon fragrance.
Substitutions
- Dairy-Free Option – If you’re lactose intolerant or prefer dairy-free alternatives, swap out ricotta with dairy-free yogurt or blended silken tofu for a creamy, lactose-free twist.
- Gluten-Free Option – For a gluten-free option, substitute the cake flour with a gluten-free flour blend, ensuring a cake that’s both delicious and suitable for those with gluten sensitivities.
- Variety of Berries – Don’t limit yourself to just blueberries—try raspberries, blackberries, or strawberries for a burst of color and flavor that’s uniquely yours. Nothing’s better than fresh, juicy berries!
- Nutty Addition – Add chopped nuts like almonds, walnuts, or pecans to your cake for added texture and a delightful nutty flavor.
- Substitutions for Ricotta – Instead of ricotta you could try using cream cheese or sour cream. Just know that the textures are different and so the cake might be denser with the cream cheese especially.
How to Make Blueberry Ricotta Cake
Step 1: Preheat the oven to 350°Fahrenheit (175°Celsius). Grease a 9-inch round cake pan and line the bottom with parchment paper. Additionally, cut an extra strip of parchment paper, about 2 inches wide and as long as the pan’s diameter. Place it in the bottom of the pan with some overhang on two opposite sides, ensuring it’s well-greased. This will make lifting the cake out of the pan easier after baking.
Step 2: Wash and dry the blueberries, then toss them in 1 tablespoon of flour to prevent sinking. Set aside.
Step 3: Rub 1 1/2 tablespoons of lemon zest into the granulated sugar in a large mixing bowl. Add olive oil, vanilla extract, eggs, and egg yolk. Whisk until well combined. Stir in ricotta cheese until smooth.
Step 4: Add the baking powder, baking soda, and salt, mixing until evenly distributed. Gently fold in the cake flour until just combined, being careful not to overmix.
Step 5: Pour 1/3 of the batter in the prepared cake pan. Then, gently spread the blueberries coated in flour in a single layer ontop of the batter.
Step 6: Top with the remaining 2/3 of cake batter.
Step 7: Bake for 40-45 minutes until the top is golden brown and a toothpick inserted into the center comes out clean. Make sure to rotate the pan halfway through.
Step 8: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely for 30 minutes.
Step 9: Whisk together confectioners’ sugar, vanilla extract, and lemon juice in a small bowl until smooth.
Step 10: Once the cake has cooled, gently pour the glaze over the top, spreading it evenly with an offset spatula.
Allow the glaze to set for about 15 minutes before slicing and serving.
Tips and Notes
- Prevent Cratering – To prevent the center of the blueberry ricotta cake from sinking or creating a crater, avoid overmixing the batter, ensure the oven is preheated properly, and refrain from opening the oven door too frequently during baking. Test the cake for doneness by inserting a toothpick into the center—when it comes out clean or with a few moist crumbs, it’s ready to be removed from the oven.
- Room Temperature Ingredients – Using room temperature ingredients, particularly eggs and dairy such as ricotta cheese, ensures even mixing and proper incorporation into the batter, resulting in a smoother texture and better rise.
- Even Distribution of Blueberries – When folding the blueberries into the batter, ensure they are evenly distributed throughout the mixture to avoid clumping and ensure every slice of cake has a balanced amount of blueberries.
Recipe FAQ
Serving Suggestions
- Wine Pairing – A sparkling wine, such as a Prosecco or Champagne, can add a festive touch to the dessert.
- Fresh Whipped Cream – Serve slices of the cake with a dollop of freshly whipped cream on top.
- Vanilla Ice Cream – Serve the blueberry ricotta cake with a scoop of vanilla ice cream. The combination is sure to be a hit!
- Fresh Berries – Garnish each slice of the cake with a few fresh berries, such as extra blueberries or raspberries, for a colorful and refreshing touch.
- Hot Beverage – Enjoy the cake with a hot cup of coffee, tea, or cocoa for a cozy and comforting treat!
Storage Instructions
- Room Temperature – Store the cake at room temperature in an airtight container or tightly in plastic wrap for up to 3 days. This helps preserve the cake’s freshness and moisture. Keep it in a cool, dry place away from direct sunlight.
- Refrigerator – If storing the cake in the refrigerator, place it in an airtight container or wrap it tightly in plastic wrap to prevent it from drying out. The cake can be refrigerated for up to 5 days. When ready to serve, allow the cake to come to room temperature before enjoying for the best texture and flavor.
- Freezer – To freeze the cake, wrap it tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. The cake can be frozen for up to 2 months. When ready to enjoy, thaw the cake overnight in the refrigerator. Once thawed, bring the cake to room temperature before serving for the best taste and texture.
- Expert Tip: This cake is even more delicious the next day as the flavors have had time to meld and intensify. If storing overnight, tightly wrap the cake in plastic wrap or place it in an airtight container. The next day, allow the cake to come to room temperature before serving for the best taste and texture.
Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Easy Italian Blueberry Ricotta Cake Recipe with Lemon
Try this Lemon Blueberry Ricotta Cake for a perfect summer dessert. Made with fresh blueberries and a lemon glaze, it's a crowd-pleaser for any occasion.
Equipment
- 9-inch round cake pan
- parchment paper
- large mixing bowl
- whisk
- spatula
- Small bowl
- cooling rack
- Offset spatula or spoon
Ingredients
For the Cake
- 1 1/2 tablespoons lemon zest from 1-2 lemons
- 1 1/4 cups granulated sugar 275 grams
- 1/2 cup extra virgin olive oil 88 grams
- 1 tablespoon vanilla extract
- 2 eggs room temperature
- 1 egg yolk room temperature
- 1 1/4 cups full-fat ricotta cheese 276 grams, room temperature
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 1/2 cups cake flour 176 grams
- 1 pint fresh blueberries
- 1 tablespoon flour for tossing the blueberries
For the Glaze
- 1 cup confectioners’ sugar 120 grams
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°Fahrenheit (175°Celsius). Grease a 9-inch round cake pan and line the bottom with parchment paper. Additionally, cut an extra strip of parchment paper, about 2 inches wide and as long as the pan’s diameter. Place it in the bottom of the pan with some overhang on two opposite sides, ensuring it’s well-greased. This will make lifting the cake out of the pan easier after baking.
- Wash and dry the blueberries, then toss them in 1 tablespoon of flour to prevent sinking. Set aside.
- Rub 1 1/2 tablespoons of lemon zest into the granulated sugar in a large mixing bowl. Add olive oil, vanilla extract, eggs, and egg yolk. Whisk until well combined.
- Stir in ricotta cheese until smooth.
- Add the baking powder, baking soda, and salt, mixing until evenly distributed. Gently fold in the cake flour until just combined, being careful not to overmix.
- Pour 1/3 of the batter into the prepared cake pan. Then, gently spread the blueberries coated in flour in a single layer on top of the batter.
- Top with the remaining 2/3 of the cake batter.
- Bake for 40-45 minutes until the top is golden brown and a toothpick inserted into the center comes out clean. Make sure to rotate the pan halfway through.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely for 30 minutes.
- Whisk together confectioners’ sugar, vanilla extract, and lemon juice in a small bowl until smooth.
- Once the cake has cooled, gently pour the glaze over the top, spreading it evenly with an offset spatula.
- Allow the glaze to set for about 15 minutes before slicing and serving.
- Slice and serve your delicious blueberry ricotta cake. If serving the next day (it’s even better after being allowed to sit out overnight), wrap in plastic wrap or place in an airtight container and leave on the counter.
Notes
Servings – If you make this recipe in a round pan, it will yield 8 servings. If you prefer an 8×8 square pan, it will give you 9 servings.
Prevent Cratering – To prevent the center of the blueberry ricotta cake from sinking or creating a crater, avoid overmixing the batter, ensure the oven is preheated properly, and refrain from opening the oven door too frequently during baking. Test the cake for doneness by inserting a toothpick into the center—when it comes out clean or with a few moist crumbs, it’s ready to be removed from the oven.
Room Temperature Ingredients – Using room temperature ingredients, particularly eggs and dairy such as ricotta cheese, ensures even mixing and proper incorporation into the batter, resulting in a smoother texture and better rise.
Even Distribution of Blueberries – When folding the blueberries into the batter, ensure they are evenly distributed throughout the mixture to avoid clumping and ensure every slice of cake has a balanced amount of blueberries.
Nutrition
Serving: 1slice**Calories: 433kcalCarbohydrates: 76gProtein: 9gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.004gCholesterol: 83mgSodium: 242mgPotassium: 131mgFiber: 2gSugar: 41gVitamin A: 279IUVitamin C: 9mgCalcium: 119mgIron: 1mg
Tried this recipe?Let us know how it was!
This cake is so moist and delicious!
Made this cake a few weeks ago for a cookout and it’s honestly the most delicious cake I’ve ever had. Super easy, a HUGE hit with everyone at the party! Highly recommend 10/10!