Moist Lemon Blueberry Ricotta Cake (Easy Recipe)

The Ultimate Lemon Blueberry Ricotta Cake: A Step-by-Step Guide

Estimated reading time: 7 minutes  |  Prep time: 20 minutes  |  Total time: 1 hour 15 minutes (plus cooling)

Key Takeaways

• Unbelievably Moist Texture: Whole milk ricotta cheese is the secret ingredient that gives this cake an incredibly tender, rich, and moist crumb that melts in your mouth.
• Bright & Fresh Flavor: Zesty lemon and sweet, bursting blueberries create a perfect flavor balance that’s vibrant and refreshing, making it an ideal dessert for any season.
• Beginner-Friendly Recipe: With clear, simple steps, this homemade cake is easy to make from scratch, even for novice bakers. No complicated techniques required!
• Perfect for Any Occasion: Serve it as a simple coffee cake for brunch, a beautiful dessert for family gatherings, or with a scoop of ice cream for a decadent treat.
• Make-Ahead & Freezer-Friendly: This cake stores beautifully and freezes exceptionally well, making it a convenient option for busy schedules and planned events.

Why You’ll Love This Lemon Blueberry Ricotta Cake Recipe

Get ready to fall in love with your new favorite dessert: this sensational Lemon Blueberry Ricotta Cake. This isn’t just another cake; it’s an experience. The magic lies in the whole milk ricotta, which creates a uniquely moist and tender crumb that is simply unforgettable. Each bite is a perfect harmony of bright, zesty lemon and sweet bursts of juicy blueberries, all wrapped in a rich, buttery cake that feels both rustic and elegant.

What makes this recipe truly special is its simplicity. While it tastes like it came from a high-end Italian bakery, it’s a surprisingly simple recipe that anyone can master at home. It’s the perfect family-friendly dessert for a weekend brunch, an afternoon treat with coffee, or a show-stopping finale for a dinner party. The optional lemon glaze adds an extra layer of sweet-tart perfection, but the cake is equally divine with a simple dusting of powdered sugar. This homemade cake is a true celebration of fresh, vibrant flavors and a testament to how simple ingredients can create something truly extraordinary.

Ingredients You’ll Need

Using high-quality, room-temperature ingredients is the key to achieving the perfect texture for this Lemon Blueberry Ricotta Cake. Here’s what you’ll need:

For the Cake

• 1 1/2 cups (180g) all-purpose flour, plus 1 tablespoon for coating berries
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 cup (113g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 3 large eggs, at room temperature
• 1 cup (250g) whole milk ricotta cheese, at room temperature
• 1 teaspoon vanilla extract
• Zest of 2 large lemons (about 2 tablespoons)
• 2 tablespoons fresh lemon juice
• 1 1/2 cups (220g) fresh blueberries

For the Optional Lemon Glaze

• 1 cup (120g) powdered sugar, sifted
• 2-3 tablespoons fresh lemon juice

Equipment Needed

• 9-inch (23 cm) round cake pan & parchment paper
• Stand mixer with paddle attachment or a hand-held electric mixer
• Large and medium mixing bowls
• Whisk, silicone spatula, zester, wire cooling rack
• Measuring cups and spoons

Step-by-Step Instructions

1. Step 1: Preheat and Prep Pan. First, preheat your oven to 350°F (180°C). Then, generously grease a 9-inch round cake pan with butter or non-stick spray. For guaranteed easy removal, line the bottom with a circle of parchment paper and grease the paper as well.
2. Step 2: Combine Dry Ingredients. In a medium bowl, add the all-purpose flour, baking powder, baking soda, and salt. Next, whisk them together until they are well combined. This step is crucial because it ensures the leavening agents are evenly distributed for a perfect rise.
3. Step 3: Cream Butter and Sugar. In a large bowl or the bowl of a stand mixer, beat the softened butter and granulated sugar on medium-high speed. Continue this process for about 3-4 minutes. As a result, the mixture will become significantly lighter in color and have a fluffy texture.
4. Step 4: Add Eggs and Wet Ingredients. Now, add the room-temperature eggs one at a time. Make sure to beat well after each addition until it is fully incorporated. Following this, scrape down the sides of the bowl with a spatula. Subsequently, beat in the ricotta cheese, vanilla extract, lemon zest, and lemon juice until just combined. The batter might look slightly curdled, which is perfectly normal.
5. Step 5: Combine Wet and Dry Mixtures. Add the dry flour mixture to the wet ingredients in two separate additions. It is important to mix on low speed only until the flour streaks disappear. To achieve a tender crumb, be very careful not to overmix the batter at this stage.
6. Step 6: Fold in Blueberries. In a small, separate bowl, gently toss the fresh blueberries with one tablespoon of flour. This simple trick helps suspend them in the batter and prevents them from sinking to the bottom. Finally, using a spatula, carefully fold the coated blueberries into the cake batter until they are evenly distributed.
7. Step 7: Bake the Cake. Carefully pour the finished batter into your prepared cake pan. Then, use the spatula to gently spread it into an even layer. Bake for 45-55 minutes. You will know the cake is done when the top is golden brown and a wooden skewer inserted into the center comes out with only a few moist crumbs attached.
8. Step 8: Cool the Cake. Let the cake cool in the pan on a wire rack for about 20 minutes. After that, carefully run a thin knife around the edge of the pan to loosen it. Invert the cake onto the wire rack, peel off the parchment paper, and let it cool completely to room temperature before glazing or serving.
9. Step 9: Prepare the Optional Glaze. If you are adding a glaze, you must wait until the cake is completely cool. In a small bowl, whisk together the sifted powdered sugar and 2 tablespoons of lemon juice. If the glaze is too thick to drizzle, add more lemon juice, a half-teaspoon at a time, until it reaches your desired consistency. Drizzle it artfully over the top of the cooled cake.

Baking Tips, Variations & Substitutions

Pro Tips for the Perfect Lemon Blueberry Ricotta Cake

• Room Temperature is Non-Negotiable: For a smooth, well-emulsified batter, ensure your butter, eggs, and ricotta are all at room temperature. This is the secret to a tender, uniform crumb. Simply take them out of the fridge about 1-2 hours before you begin baking.
• Do Not Overmix: Once you add the flour, mix only until it is just combined. Overmixing develops the flour’s gluten, which will make your delicate ricotta cake dense and tough instead of light and moist. A few small lumps in the final batter are perfectly fine.
• Use Full-Fat Ricotta: For the richest flavor and best texture, use whole milk ricotta cheese. Low-fat or skim versions contain excess water and can make the cake’s texture less desirable and slightly gummy. Good quality ingredients are paramount here.
• How to Use Frozen Blueberries: If you don’t have fresh blueberries, frozen ones work well. Do not thaw them before use. Toss the frozen berries in flour just as you would with fresh ones and fold them into the batter right at the end to prevent the batter from turning purple. You may need to add 3-5 minutes to the baking time.

Easy Variations You Can Try

• Gluten-Free Version: To make a gluten-free lemon blueberry ricotta cake, simply substitute the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend that contains xanthan gum.
• Different Berries: Feel free to substitute blueberries with other berries like raspberries, blackberries, or chopped strawberries. A mix of berries also works wonderfully.
• Citrus Swap: For a different flavor profile, swap the lemon zest and juice for orange or lime.
• Add a Nutty Crunch: Fold in 1/2 cup of toasted, chopped almonds or pistachios for added texture and flavor.

How to Serve & Store Your Lemon Blueberry Ricotta Cake

This Lemon Blueberry Ricotta Cake is delightful served at room temperature. A simple dusting of powdered sugar is a beautiful alternative to the glaze. For an even more decadent treat, serve a slice with a dollop of fresh whipped cream, a scoop of vanilla bean ice cream, or some lemon curd. It’s the perfect companion to a hot cup of coffee or tea.

To store, keep the cake in an airtight container at room temperature for up to 2 days. If you need to store it for longer, it will keep in the refrigerator for up to 5 days. Please note that refrigeration can dry out the cake slightly; for the best texture, allow slices to come to room temperature for about 30 minutes before serving. For another delightful treat, try our famously moist banana bread recipe next.

Watch: How to Make It

Frequently Asked Questions