Moist Lemon Blueberry Ricotta Cake (So Tender!)

The Ultimate Lemon Blueberry Ricotta Cake: A Moist & Easy Recipe

Estimated reading time: 7 minutes  |  Prep time: 20 minutes  |  Total time: 1 hour 40 minutes

Key Takeaways

• Incredibly Moist Texture: Whole milk ricotta cheese is the secret ingredient that gives this cake an unbelievably moist, rich, and tender crumb that stays fresh for days.
• Bright & Juicy Flavor: A perfect balance of tangy lemon zest and sweet, bursting blueberries makes this a refreshing and elegant homemade dessert.
• Beginner-Friendly Recipe: Despite its sophisticated flavor, this lemon blueberry ricotta cake is surprisingly simple to make from scratch, following straightforward steps.
• Make-Ahead & Freezer-Friendly: This cake stores beautifully and freezes perfectly, making it an ideal choice for preparing ahead for gatherings or special occasions.
• Versatile Serving Options: Delicious on its own with a simple glaze or powdered sugar, but also pairs wonderfully with whipped cream, vanilla ice cream, or fresh berries.

Why You’ll Love This Lemon Blueberry Ricotta Cake Recipe

Welcome to a recipe that will redefine your idea of the perfect cake. This Lemon Blueberry Ricotta Cake is the ultimate family-friendly dessert, combining the comforting feel of a homemade cake with the elegant flavors of an Italian bakery. The secret lies in the whole milk ricotta cheese, which creates a texture that is exceptionally moist, unbelievably tender, and wonderfully rich without being heavy. Every bite is a delightful experience, packed with bright, zesty lemon and sweet bursts of juicy blueberries. It’s a simple recipe that delivers a truly show-stopping result.

What makes this cake so special is its versatility and ease of preparation. Whether you’re an experienced baker or just starting your journey, this recipe is designed for success. The steps are straightforward, and the result is a consistently delicious cake that’s perfect for any occasion. Serve it for a weekend brunch, a special celebration, or as a simple yet sophisticated afternoon treat with a cup of tea or coffee. This from-scratch dessert is guaranteed to impress your family and friends, quickly becoming a requested favorite. The balance of flavors and the perfect texture make this a standout baking project.

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:

Step-by-Step Instructions

Follow these simple steps to create a flawless lemon blueberry ricotta cake from scratch. Remember, do not overmix the batter for the most tender result!

1. Step 1: Preheat and Prep Pan. First, preheat your oven to 350°F (175°C). Generously grease a 9-inch round cake pan with butter and line the bottom with a circle of parchment paper for easy removal.
2. Step 2: Combine Dry Ingredients. In a medium bowl, whisk or sift together the 1 1/2 cups of all-purpose flour, baking powder, and fine sea salt. Sifting helps create a lighter, more tender crumb. Set this bowl aside.
3. Step 3: Cream Butter and Sugar. In a large bowl, use an electric mixer on medium-high speed to beat the softened butter and granulated sugar for about 3-4 minutes. The mixture should become very light, pale in color, and fluffy. This step incorporates air, which is vital for a light cake.
4. Step 4: Add Wet Ingredients. Reduce the mixer speed to low and add the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed. Add the room temperature ricotta cheese, vanilla extract, lemon zest, and fresh lemon juice. Mix on low speed until just combined; be careful not to overmix at this stage.
5. Step 5: Combine Wet and Dry Mixtures. Gradually add the dry ingredient mixture to the wet ingredient mixture in two or three additions. Mix on the lowest possible speed until the flour is just incorporated. Stop as soon as you no longer see dry streaks of flour. Finish by gently folding the batter a few times with a rubber spatula to ensure everything is combined.
6. Step 6: Fold in the Blueberries. In a small, separate bowl, gently toss the fresh blueberries with the remaining 1 tablespoon of flour. This simple trick prevents them from sinking to the bottom of the cake. Gently fold the coated blueberries into the batter.
7. Step 7: Bake the Cake. Pour the batter into your prepared cake pan and use the spatula to spread it into an even layer. Bake for 50 to 60 minutes. The cake is done when it’s golden brown and a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
8. Step 8: Cool the Cake. Remove the cake from the oven and let it cool in the pan on a wire rack for at least 20 minutes. This helps the cake set. Afterwards, carefully run a knife around the edge and invert the cake onto the wire rack. Peel off the parchment paper and let it cool completely before glazing.
9. Step 9: Prepare and Add the Glaze (Optional). While the cake cools, whisk together the sifted powdered sugar and 2 tablespoons of lemon juice in a small bowl until smooth. Adjust with more lemon juice, a teaspoon at a time, to reach your desired pouring consistency. Drizzle the glaze over the completely cooled cake before serving.

Watch: How to Make It

Baking Tips, Variations & Substitutions

Pro Tips for the Perfect Lemon Blueberry Ricotta Cake

• Room Temperature is Non-Negotiable: For a smooth, perfectly emulsified batter, ensure your butter, eggs, and ricotta are all at room temperature. This is the secret to a uniform, tender texture and prevents the batter from curdling. Cold ingredients don’t combine well and can lead to a dense cake.
• Don’t Overmix the Batter: This is the most common baking mistake. After adding the flour, mix only until it’s just combined. Overmixing develops gluten, resulting in a tough, dense cake instead of a light and moist one.
• Coat Your Berries in Flour: Tossing the blueberries in a tablespoon of flour before folding them in is a critical step. This light coating absorbs excess moisture and helps suspend them within the batter, ensuring an even distribution of berries throughout the cake.
• Use Full-Fat, Whole Milk Ricotta: For the best flavor and richest texture, always use whole milk ricotta. Low-fat or skim versions contain more water and stabilizers, which can make the cake watery and less flavorful. The high fat content is essential for the signature moistness of this cake.

Easy Variations You Can Try

• Different Berries: Feel free to substitute blueberries with other berries like raspberries, blackberries, or chopped strawberries. A mix of berries also works beautifully.
• Citrus Swap: For a different flavor profile, swap the lemon zest and juice with orange or lime. Orange pairs wonderfully with cranberries for a festive twist.
• Add a Nutty Crunch: Fold in 1/2 cup of toasted, chopped nuts like almonds, walnuts, or pistachios for added texture and flavor.
• Gluten-Free Version: You can make this cake gluten-free by substituting 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 Lemon Blueberry Ricotta Cake is divine served on its own, either slightly warm or at room temperature. For an extra touch of elegance, serve a slice with a dollop of fresh whipped cream, a scoop of vanilla bean ice cream, or a side of extra fresh berries. A light dusting of powdered sugar is also a wonderful and simple alternative to the lemon glaze.

To store the cake, cover it tightly or place it in an airtight container. It will keep at room temperature for up to 2 days. For longer storage, you can refrigerate it for up to 5 days. Note that refrigeration can slightly dry out the cake, so it’s best to allow slices to come back to room temperature before serving. If you love this recipe, you should try our reader-favorite moist banana bread next!

Frequently Asked Questions