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–+ servings
A slice of blueberry ricotta cake on a white plate with a fork.

Easy Italian Blueberry Ricotta Cake Recipe with Lemon

Allie Hagerty
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.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling and Setting 1 hour
Total Time 1 hour 55 minutes
Course Dessert
Servings 8 servings

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 8x8 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 Facts

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
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