The Ultimate Lemon Blueberry Ricotta Cake: A Moist & Tender Dream
Estimated reading time: 7-9 minutes | Prep time: 20 minutes | Total time: 2 hours 45 minutes (includes cooling)
Key Takeaways
- Unbelievably Moist Texture: Whole milk ricotta cheese is the secret ingredient that guarantees a luxuriously soft, tender, and moist crumb that stays fresh for days.
- Bright, Balanced Flavors: This cake perfectly balances the sweetness of the batter with the zesty brightness of fresh lemon and juicy bursts of sweet-tart blueberries.
- Beginner-Friendly Recipe: With clear, step-by-step instructions, this is a simple, no-fuss recipe perfect for bakers of all skill levels. It’s a truly easy dessert to master.
- Make-Ahead & Freezer-Friendly: This cake stores beautifully and can be made in advance, making it an ideal choice for parties, gatherings, or simply having a delicious homemade treat ready to go.
- Versatile Serving Options: Delicious on its own for breakfast or with coffee, it can also be dressed up with a lemon glaze, a dollop of whipped cream, or a scoop of vanilla ice cream for a more decadent dessert.
Table of Contents
Why You’ll Love This Lemon Blueberry Ricotta Cake Recipe
Welcome to what might just become your new favorite family-friendly dessert. If you’ve been searching for a cake that is elegant yet effortless, you’ve found it. This Lemon Blueberry Ricotta Cake is the perfect harmony of rich, moist texture and bright, vibrant flavors. Inspired by classic Italian desserts, this cake uses whole milk ricotta cheese to create a crumb so tender and luscious, it practically melts in your mouth. Unlike drier cakes, this one stays perfectly moist for days, making it an excellent make-ahead option.
What truly sets this recipe apart is its beautiful balance. The subtle tang of fresh lemon zest and juice cuts through the richness of the butter and ricotta, while bursts of juicy blueberries in every bite add a delightful sweetness. It’s a sophisticated yet comforting homemade cake that’s equally at home at a casual brunch, an afternoon tea, or as the centerpiece dessert for a special occasion. The optional lemon glaze adds an extra layer of citrusy sweetness that takes it over the top. This simple recipe is straightforward, requires no complicated techniques, and delivers a stunning, bakery-quality result every time.
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 to gather before you start:
- All-Purpose Flour: 1 1/2 cups (180g), plus 1 tablespoon for tossing with the blueberries. This provides the cake’s structure.
- Baking Powder: 2 teaspoons. This is our primary leavening agent, helping the cake rise and become light.
- Fine Sea Salt: 1/2 teaspoon. Salt is essential for balancing the sweetness and enhancing all the flavors.
- Unsalted Butter: 1/2 cup (113g), softened to room temperature. Creaming the butter with sugar creates air pockets, which are crucial for a tender crumb.
- Granulated Sugar: 1 cup (200g). Provides sweetness and contributes to the cake’s moistness.
- Large Eggs: 3, at room temperature. Eggs bind the ingredients, add richness, and help with leavening.
- Whole Milk Ricotta Cheese: 1 cup (250g), at room temperature. This is the star ingredient! It adds incredible moisture and a delicate, rich flavor. Do not substitute with low-fat versions.
- Pure Vanilla Extract: 1 teaspoon. Adds a warm, aromatic background flavor.
- Large Lemon: You’ll need both the zest (about 1 tablespoon) and the juice (about 2 tablespoons) for that bright, citrusy flavor.
- Blueberries: 1 1/2 cups (220g), fresh or frozen. Tossed in flour to prevent them from sinking.
For the Optional Lemon Glaze:
- Powdered Sugar: 1 cup (120g), sifted to remove any lumps.
- Fresh Lemon Juice: 2-3 tablespoons, or enough to reach a drizzling consistency.
Step-by-Step Instructions
Follow these simple steps to bake a flawless ricotta cake from scratch. Remember, the key to a tender cake is not to overmix the batter once the flour is added.
- Step 1: Prepare Pan and Oven. First, preheat your oven to 350°F (180°C). Generously grease a 9-inch round cake pan with butter. Line the bottom with a circle of parchment paper for easy removal, then lightly dust the entire inside of the pan with flour, tapping out any excess.
- Step 2: Combine Dry Ingredients. In a medium bowl, whisk together the 1 1/2 cups (180g) of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Whisking ensures the leavening agents are evenly distributed, which helps the cake rise evenly. Set this bowl aside.
- Step 3: Cream Butter and Sugar. In a large mixing bowl with an electric stand mixer or 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 step is vital for incorporating air and creating a tender texture.
- Step 4: Add Eggs and Wet Ingredients. Reduce the mixer speed to medium-low. Add the room temperature eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Next, add the ricotta cheese, vanilla extract, and fresh lemon zest. Mix until just combined.
- Step 5: Combine Wet and Dry Mixtures. Add the dry ingredient mixture to the wet ingredients in two separate additions. Mix on the lowest possible speed until the flour streaks just disappear. To avoid overmixing, finish combining the batter gently with a rubber spatula, making sure to scrape the bottom of the bowl.
- Step 6: Fold in the Blueberries. In a small, separate bowl, gently toss the blueberries with the remaining 1 tablespoon of flour. This light coating helps prevent the berries from sinking to the bottom of the cake. Carefully fold the floured blueberries into the finished cake batter with your spatula until they are evenly distributed.
- 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 on the center rack of the preheated oven for 45-55 minutes. The cake is done when the top is golden brown and a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached.
- Step 8: Cool the Cake. Remove the cake from the oven and let it cool in the pan on a wire rack for 20 minutes. Then, carefully run a thin knife around the edge to loosen it and invert it onto the wire rack. Peel off the parchment paper and allow the cake to cool completely before glazing and serving.
- Step 9: Prepare the Optional Glaze. If using the glaze, wait until the cake is completely cool. In a small bowl, whisk together the sifted powdered sugar and 2 tablespoons of lemon juice. Add more lemon juice, one teaspoon at a time, until you reach a smooth, pourable consistency. Drizzle the glaze over the top of the cooled cake and let it set for about 15 minutes before slicing.
Baking Tips, Variations & Substitutions
Pro Tips for the Perfect Lemon Blueberry Ricotta Cake
- Room Temperature is Non-Negotiable: For a smooth, emulsified batter, ensure your butter, eggs, and ricotta are all at room temperature. This prevents a curdled batter and results in a uniform, tender crumb.
- Don’t Overmix the Batter: This is the most crucial tip for a tender cake. Once you add the flour, mix only until it’s just combined. Overmixing develops gluten, which will make your cake tough and dense instead of light and fluffy.
- The Flour Trick for Berries: Tossing blueberries in a tablespoon of flour is a classic baker’s secret. It absorbs excess moisture and helps the berries “grip” the batter, keeping them suspended throughout the cake instead of sinking to the bottom.
- Use Full-Fat, Whole Milk Ricotta: For the best flavor and richest texture, always choose whole milk ricotta. Low-fat or skim versions have higher water content, which can make the cake’s texture watery and less tender.
- Zest Before Juicing: Always zest your lemon before you juice it. It’s much easier to handle and yields more zest.
Easy Variations You Can Try
- Different Berries: Feel free to substitute the blueberries with other berries like raspberries, blackberries, or chopped strawberries.
- Citrus Swap: For a different flavor profile, try using orange or lime zest and juice instead of lemon.
- Add a Streusel Topping: Before baking, sprinkle a simple streusel (flour, sugar, butter, and a pinch of cinnamon) over the top for a crunchy, buttery crust.
- Make it Gluten-Free: Substitute the all-purpose flour with a high-quality “1-to-1” or “cup-for-cup” gluten-free baking flour blend that contains xanthan gum. The texture will be slightly different but still incredibly moist and delicious.
- Add Nuts or Spices: Fold in 1/2 cup of chopped, toasted walnuts or pecans for a nutty crunch. A pinch of cardamom or nutmeg in the dry ingredients can also add a lovely warmth.
How to Serve & Store Your Lemon Blueberry Ricotta Cake
This cake is wonderfully versatile. Serve a slice on its own with a cup of tea or coffee for a perfect afternoon treat. If you skip the glaze, a simple dusting of powdered sugar is also beautiful. For a more decadent dessert, serve it slightly warm with a scoop of vanilla bean ice cream, a dollop of fresh whipped cream, or some lemon curd.
To store your cake, keep it in an airtight container at room temperature for up to 3 days. Thanks to the ricotta, it stays remarkably moist. If your kitchen is warm, you can refrigerate it for up to 5 days. For the best texture, allow the refrigerated cake to come to room temperature for about 30 minutes before serving. If you love this recipe, you might also want to try our soft and chewy chocolate chip cookies next!
Watch: How to Make It
Frequently Asked Questions
Can I make this Lemon Blueberry Ricotta Cake ahead of time?
Yes, this cake is perfect for making ahead! You can bake it a day or two in advance and store it in an airtight container at room temperature. The flavors actually meld and deepen overnight, making it even more delicious.
Can I freeze this recipe?
Absolutely. Allow the cake to cool completely, then wrap it tightly in a layer of plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. It will keep well in the freezer for up to 3 months. Thaw it overnight in the refrigerator or on the counter for a few hours before serving.
Can I reduce the sugar?
You can reduce the granulated sugar by up to 1/4 cup (50g) without significantly affecting the texture. However, remember that sugar provides moisture and structure, not just sweetness. Reducing it further may result in a drier, more crumbly cake.
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work very well in this recipe. Do not thaw them before use; add them to the batter while still frozen. Tossing them in flour is especially important with frozen berries to prevent them from sinking and bleeding color into the batter. You may need to add 3-5 extra minutes to the baking time.
