The Ultimate Blueberry Ricotta Cake: Unbelievably Moist & Easy
Estimated reading time: 7 minutes | Prep time: 20 minutes | Total time: 1 hour 55 minutes
Key Takeaways
- Unmatched Moisture & Texture: This cake boasts a remarkably tender and moist crumb, thanks to the full-fat ricotta cheese, which creates a rich, creamy texture that’s never dry.
- Bright & Balanced Flavor: A beautiful balance of sweet, juicy blueberries and bright, zesty lemon makes every bite a refreshing delight. It’s a sophisticated yet comforting flavor profile.
- Beginner-Friendly Recipe: Despite its elegant results, this is a straightforward, from-scratch recipe. The simple steps make it an accessible and impressive homemade dessert for bakers of all skill levels.
- Perfect for Any Occasion: Serve it as a simple breakfast cake with coffee, an elegant dessert after dinner, or a centerpiece for brunch. It’s a wonderfully versatile family-friendly dessert.
- Make-Ahead & Freezer-Friendly: This cake stores beautifully and freezes perfectly, making it an excellent choice for preparing ahead of time for gatherings or simply to have a delicious treat on hand.
Table of Contents
Why You’ll Love This Blueberry Ricotta Cake Recipe
Welcome to what will surely become your new favorite dessert recipe: a stunningly delicious and incredibly moist Blueberry Ricotta Cake. If you’ve been searching for a cake that is both elegant and easy to make, you’ve found it. This cake strikes the perfect balance between a rich, buttery pound cake and a light, fluffy coffee cake. The secret lies in the full-fat ricotta cheese, which imparts an unbelievable tenderness and a subtle, creamy richness that sets it apart from any other cake. Each bite is bursting with juicy blueberries and brightened with the fresh, aromatic zest of lemon, creating a flavor combination that is simply divine.
What makes this homemade recipe truly special is its texture. It’s dense yet soft, moist without being heavy, and has a wonderfully satisfying crumb. It’s the kind of simple, rustic dessert you’d expect to find in an Italian bakery, made right in your own kitchen from scratch. Whether you’re enjoying a slice with your morning coffee, serving it as a light dessert after a family dinner, or bringing it to a weekend brunch, this Blueberry Ricotta Cake is guaranteed to impress. It’s a family-friendly dessert that feels special enough for a celebration but is simple enough for any day of the week.
Ingredients You’ll Need
Using high-quality, room-temperature ingredients is the key to achieving the perfect texture in this Blueberry Ricotta Cake. Here’s what you’ll need to gather:
For the Cake Batter
- All-Purpose Flour: Provides the structure for the cake. You’ll need 1 1/2 cups (180g) for the batter, plus an extra 1 tablespoon for dusting the berries to prevent them from sinking.
- Leavening Agents: A combination of 2 teaspoons of baking powder and 1/2 teaspoon of baking soda gives the cake its beautiful lift.
- Fine Sea Salt: Just 1/2 teaspoon enhances all the other flavors and balances the sweetness.
- Unsalted Butter: 1/2 cup (113g), softened to room temperature, is essential for a light, fluffy texture.
- Granulated Sugar: 1 cup (200g) provides sweetness and contributes to the cake’s moistness and tender crumb.
- Large Eggs: You’ll need 3 large eggs, at room temperature. They bind the ingredients and add richness.
- Full-Fat Ricotta Cheese: The star ingredient! 1 cup (250g) of full-fat ricotta at room temperature makes the cake incredibly moist and creamy. Do not substitute with low-fat.
- Fresh Lemons: You’ll need 2 medium lemons for both their zest and 2 tablespoons of fresh juice. The zest provides the most aromatic flavor.
- Vanilla Extract: 1 teaspoon of pure vanilla extract adds a warm, aromatic background note.
- Whole Milk: 1/4 cup (60ml), at room temperature, adds necessary liquid for the perfect batter consistency.
- Blueberries: 1 1/2 cups (220g) of fresh blueberries are ideal. Frozen can be used directly from the freezer (see FAQ).
- Powdered Sugar: Optional, for a simple and elegant dusting before serving.
Essential Equipment
- 9-inch (23cm) round cake pan
- Parchment paper
- Large and medium mixing bowls
- Electric hand mixer or stand mixer
- Rubber spatula
- Microplane or fine zester & a citrus juicer
- Wire cooling rack
Step-by-Step Instructions
Follow these simple steps to create a flawless homemade cake from scratch. Remember, the key to a perfect texture is not to overmix the batter!
- Prepare Your Pan and Oven: First, position a rack in the center of your oven and preheat to 350°F (180°C). Generously grease a 9-inch round cake pan with butter or nonstick spray. Line the bottom with a circle of parchment paper and grease the paper as well for foolproof cake removal.
- Combine Dry Ingredients: In a medium bowl, whisk together the 1 1/2 cups (180g) of all-purpose flour, baking powder, baking soda, and salt. Whisking thoroughly ensures the leavening agents are evenly distributed, which is crucial for a consistent rise. Set this bowl aside.
- Cream Butter and Sugar: In a separate large bowl, use an electric hand mixer or a stand mixer with the paddle attachment to beat the softened butter and granulated sugar on medium-high speed. Continue for about 3-4 minutes, scraping down the sides of the bowl occasionally, until the mixture is very light, pale, and fluffy. This step is vital as it incorporates air, which leads to a tender cake.
- Add Eggs and Wet Ingredients: Add the room-temperature eggs one at a time, beating well after each addition until fully incorporated. Once the eggs are mixed in, add the full-fat ricotta, fresh lemon zest, 2 tablespoons of lemon juice, and vanilla extract. Mix on low speed until just combined. The mixture may look slightly curdled at this point—this is normal.
- Alternate Dry Mixture and Milk: With the mixer on its lowest speed, add about half of the dry ingredient mixture to the wet ingredients, mixing until just barely combined. Pour in all of the milk and mix briefly. Finally, add the remaining dry ingredients. Mix only until no dry streaks of flour remain. Be very careful not to overmix the batter.
- Fold in the Blueberries: In a small, separate bowl, gently toss the fresh blueberries with the remaining 1 tablespoon of flour. This light coating is a classic trick to help prevent them from sinking to the bottom of the cake during baking. Using a rubber spatula, gently fold the flour-coated berries into the cake batter until they are evenly distributed.
- Bake the Cake: Pour the finished batter into your prepared cake pan and spread it into an even layer with your spatula. Bake on the center rack for 45-55 minutes. The cake is done when it is golden brown on top and a toothpick or cake tester inserted into the center comes out with a few moist crumbs attached, but no wet batter.
- Cool and Serve: Let the cake cool in the pan on a wire rack for 15-20 minutes. Then, carefully run a thin knife around the edges to loosen it. Invert the cake onto the wire rack, peel off the parchment paper, and let it cool completely. Once cool, dust with powdered sugar before slicing and serving.
Baking Tips, Variations & Substitutions
Pro Tips for the Best Blueberry Ricotta Cake
- Room Temperature is Non-Negotiable: For a smooth, emulsified batter, ensure your butter, eggs, ricotta, and milk are all at room temperature. This prevents the batter from curdling and is the secret to a fine, tender crumb.
- Don’t Overmix the Batter: This is the most common mistake in cake baking. Once you add the flour, mix on the lowest speed and only until it’s just incorporated. Overmixing develops gluten, which will make your beautiful cake tough and dense.
- Use Full-Fat Ricotta Only: The creamy texture and moisture in this cake depend on the fat content of the ricotta. Full-fat ricotta cheese is essential for the richest flavor and most decadent result. Low-fat or skim versions will produce a drier, less flavorful cake.
- Fresh Lemon Makes a Difference: The flavor of freshly squeezed lemon juice and freshly grated zest is significantly brighter and more aromatic than bottled juice. The oils in the fresh zest provide an intense lemon fragrance that truly elevates the cake. Zest the lemons before you juice them!
- Measure Flour Correctly: For the most accurate measurement, use a kitchen scale. If you don’t have one, use the “spoon and level” method: spoon the flour into your measuring cup until it’s overflowing, then level it off with the back of a knife. Never scoop directly from the bag.
Easy Variations You Can Try
- Other Berries or Fruits: Swap the blueberries for raspberries, blackberries, or chopped strawberries. You could also try chopped peaches or plums in the summer.
- Add a Glaze: For an extra touch of sweetness and lemon flavor, whisk together 1 cup of powdered sugar with 2-3 tablespoons of fresh lemon juice to create a simple glaze. Drizzle it over the completely cooled cake.
- Nutty Addition: For extra texture, consider adding 1/2 cup of chopped, toasted nuts like sliced almonds, pecans, or walnuts to the batter when you fold in the berries.
- Different Citrus: Try using orange or lime zest and juice instead of lemon for a different citrusy twist on this lovely cake.
How to Serve & Store Your Blueberry Ricotta Cake
This cake is absolutely perfect served at room temperature with a simple dusting of powdered sugar. Its moist texture and rich flavor stand beautifully on their own. For a more decadent dessert experience, pair a slice with a dollop of fresh whipped cream, a scoop of vanilla bean ice cream, or a side of extra fresh berries. It’s a wonderful companion to a hot cup of coffee or tea.
To store your Blueberry Ricotta Cake, cover it tightly with plastic wrap or place it in an airtight container. It will keep well at room temperature for up to 2 days. For longer freshness, you can refrigerate it for up to 5 days. If refrigerated, I highly recommend allowing slices to come to room temperature for about 20-30 minutes before serving to restore its soft texture and bring out the full flavor. For another delicious and easy dessert, try our soft chocolate chip cookies next!
Watch: How to Make It
Frequently Asked Questions
Can I use frozen blueberries in this recipe?
Yes, frozen blueberries work very well! Do not thaw them before using, as thawing will release excess juice and stain the batter purple. Simply toss the frozen berries directly in the tablespoon of flour as instructed and fold them gently into the batter. You may need to add 3-5 minutes to the total baking time.
Can I freeze this Blueberry Ricotta Cake?
Absolutely. This cake freezes beautifully. Allow it to cool completely, then wrap it securely in two layers of plastic wrap, followed by a layer of aluminum foil for extra protection against freezer burn. It can be frozen whole or in individual slices for up to 3 months. To serve, thaw it overnight in the refrigerator or on the counter for a few hours.
My cake seems a bit dense. What did I do wrong?
A dense cake is typically caused by one of two things: overmixing the batter after adding the flour, or not creaming the butter and sugar for long enough. Be sure to beat the butter and sugar until it’s very light and fluffy (3-4 minutes) to incorporate air, and mix gently and minimally once the flour goes in.
Can I reduce the amount of sugar in this cake?
You can safely reduce the sugar by up to 1/4 cup (50g) without major issues. However, keep in mind that sugar does more than just add sweetness; it also contributes to the cake’s moisture, tenderness, and browning. Reducing it further may result in a drier, less flavorful cake with a paler crust.
Why did my blueberries sink to the bottom?
This is a common issue! The best way to prevent this is by tossing the blueberries in a tablespoon of flour before folding them into the batter, as directed in the recipe. The light flour coating helps them grip the batter and remain suspended. Using a thick batter, which this recipe creates, also helps significantly.
