The Ultimate Lemon Blueberry Ricotta Cake: Unbelievably Moist & Easy
Estimated reading time: 7 minutes | Prep time: 20 minutes | Total time: 95 minutes
Key Takeaways
- Ultra-Moist & Tender Crumb: The whole milk ricotta cheese is the secret ingredient that guarantees a rich, decadent, and incredibly moist texture that melts in your mouth.
- Bright & Zesty Flavor: Packed with fresh lemon zest, lemon juice, and juicy blueberries, this cake delivers a perfect balance of sweet and tangy flavors.
- Beginner-Friendly Recipe: With simple, straightforward steps, this homemade cake is surprisingly easy to make from scratch, making it a perfect family-friendly dessert.
- Make-Ahead & Freezer-Friendly: This cake stores beautifully and tastes even better the next day. It also freezes perfectly, making it an ideal dessert to prepare in advance.
- Versatile Serving Options: Delicious on its own with a dusting of powdered sugar, or elevated with a scoop of vanilla ice cream or a dollop of whipped cream.
Table of Contents
Why You’ll Love This Lemon Blueberry Ricotta Cake Recipe
Get ready to fall in love with your new favorite dessert: the ultimate Lemon Blueberry Ricotta Cake. This isn’t just another cake; it’s a celebration of textures and flavors, combining the creamy richness of ricotta cheese with the bright zest of lemons and the sweet burst of fresh blueberries. The result is an exceptionally moist, tender cake that is sophisticated enough for a special occasion but simple enough for a weekend treat. Each bite is light yet decadent, with a beautifully soft crumb that will have everyone asking for the recipe.
What makes this homemade ricotta cake so special is its incredible moisture. The whole milk ricotta doesn’t just add flavor; it creates a velvety texture that stays fresh for days. This simple recipe is perfect for bakers of all skill levels. There are no complicated techniques, just straightforward steps that lead to a perfect, rustic-style cake. Whether you’re serving it for brunch, as an after-dinner dessert, or with a cup of coffee, this beautiful and delicious cake is guaranteed to impress.
Ingredients You’ll Need
Using high-quality, room-temperature ingredients is the key to achieving the perfect texture for this moist lemon blueberry ricotta cake. Here’s what you’ll need:
- All-Purpose Flour: 1 1/2 cups (180g), plus 1 tablespoon for tossing with blueberries.
- Baking Powder: 2 teaspoons, to give the cake a beautiful lift.
- Fine Sea Salt: 1/2 teaspoon, to balance the sweetness.
- Unsalted Butter: 1/2 cup (113g), softened to room temperature.
- Granulated Sugar: 1 cup (200g).
- Large Eggs: 3, at room temperature.
- Whole Milk Ricotta Cheese: 1 cup (245g), at room temperature. Full-fat is essential for richness.
- Pure Vanilla Extract: 1 teaspoon.
- Lemons: Zest of 2 large lemons (about 2 tablespoons) and 2 tablespoons of fresh juice.
- Fresh Blueberries: 1 1/2 cups (220g).
- Confectioners’ Sugar: Optional, for dusting.
Essential Equipment
- 9-inch (23 cm) round cake pan or springform pan
- Parchment paper
- Stand mixer with a paddle attachment or an electric hand mixer
- Mixing bowls, rubber spatula, and a whisk
- Measuring cups and spoons
- Microplane or zester
Step-by-Step Instructions
Follow these simple steps to create a flawless, bakery-quality cake from scratch.
- Prep Oven and Pan: First, preheat your oven to 350°F (180°C). Generously grease a 9-inch round cake pan with butter and line the bottom with a circle of parchment paper for easy removal.
- Combine Dry Ingredients: In a medium bowl, whisk together the 1 1/2 cups of all-purpose flour, baking powder, and fine sea salt. This step ensures the leavening agents are evenly distributed for a perfect rise. Set aside.
- Cream Butter and Sugar: In a large bowl with a stand mixer or electric hand mixer, beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes. The mixture should become very light, pale, and fluffy. This process incorporates air, which is crucial for a light cake.
- Add Wet Ingredients: Reduce the mixer speed to medium and add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the ricotta cheese, vanilla extract, lemon zest, and lemon juice. Mix until just combined. The batter might look slightly curdled at this point—this is completely normal.
- Combine Wet and Dry: Add the dry flour mixture to the wet ingredients in two batches, mixing on low speed until just combined after each addition. Be careful not to overmix; stop as soon as you no longer see streaks of flour.
- Fold in Blueberries: In a small bowl, gently toss the fresh blueberries with 1 tablespoon of flour. This coating prevents them from sinking to the bottom. Carefully fold the floured blueberries into the cake batter with a rubber spatula.
- Bake the Cake: Pour the batter into your prepared pan and spread it into an even layer. Bake for 45-55 minutes. The cake is ready when a wooden skewer inserted into the center comes out with a few moist crumbs attached.
- Cool Completely: Remove the cake from the oven and let it cool in the pan on a wire rack for 15-20 minutes. Then, carefully invert the cake onto the rack to cool completely before dusting with confectioners’ sugar and serving.
Baking Tips, Variations & Substitutions
Pro Tips for the Perfect Lemon Blueberry Ricotta Cake
- Room Temperature is Non-Negotiable: For a smooth, uniform batter, ensure your butter, eggs, and ricotta are all at room temperature. This helps them emulsify properly, which is the secret to a tender crumb.
- Don’t Overmix the Batter: When you combine the wet and dry ingredients, mix only until the flour disappears. Overmixing develops gluten, leading to a tough, dense cake instead of a light and moist one.
- Use Full-Fat Ricotta: For the richest flavor and most decadent texture, always choose whole milk ricotta. Low-fat versions have higher water content and will negatively affect the cake’s consistency.
- Toss Berries in Flour: The small step of coating your blueberries in flour makes a huge difference. It absorbs excess moisture and creates friction, helping to suspend the berries evenly throughout the cake.
Easy Variations You Can Try
- Add a Lemon Glaze: For an extra pop of citrus, whisk together 1 cup of confectioners’ sugar with 2-3 tablespoons of fresh lemon juice. Drizzle the glaze over the completely cooled cake.
- Try Different Berries: This recipe works wonderfully with other berries like raspberries, blackberries, or chopped strawberries.
- Add Almond Flavor: For a nutty, Italian-inspired twist, add 1/2 teaspoon of almond extract along with the vanilla extract.
- Gluten-Free Option: To make this cake gluten-free, substitute the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend that contains xanthan gum.
How to Serve & Store Your Lemon Blueberry Ricotta Cake
This cake is stunning on its own, served at room temperature with a simple dusting of confectioners’ sugar. To elevate it, serve slices with a dollop of fresh whipped cream, a scoop of vanilla bean ice cream, or a drizzle of lemon curd.
To store, place the cake in an airtight container. It will keep at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days. Due to the high moisture from the ricotta, the cake is best brought back to room temperature before serving to enjoy its full flavor and soft texture. For another delicious treat, try our reader-favorite moist banana bread recipe next!
Watch: How to Make It
Frequently Asked Questions
Can I make this Lemon Blueberry Ricotta Cake ahead of time?
Absolutely! This cake is a great make-ahead dessert. You can bake it a day or two in advance; its flavor and texture actually improve as it rests. Store it in an airtight container at room temperature for one day or in the refrigerator for up to two days before serving.
Can I freeze this recipe?
Yes, this cake freezes beautifully. Allow the cake to cool completely, then wrap it tightly in a double layer of plastic wrap followed by a layer of aluminum foil. It can be frozen whole or in individual slices for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Can I reduce the sugar?
You can slightly reduce the sugar by about 1/4 cup (50g) without a major impact. However, keep in mind that sugar provides more than sweetness; it contributes to the cake’s moisture, tenderness, and golden-brown crust. Reducing it further may result in a drier, less flavorful cake.
My blueberries always sink. How do I stop this?
The trick is to toss the blueberries in 1 tablespoon of flour before folding them into the batter, as directed in Step 6. This light flour coating absorbs some of the fruit’s moisture and creates friction, which helps suspend them within the batter as it bakes, ensuring they are evenly distributed.
