The Ultimate Lemon Blueberry Ricotta Cake: A Moist & Easy Recipe
Estimated reading time: 7 minutes | Prep time: 20 minutes | Total time: 2 hours 45 minutes
Key Takeaways
- Unbelievably Moist Texture: Whole milk ricotta cheese is the secret ingredient that guarantees a rich, creamy, and incredibly moist crumb that stays fresh for days.
- Bright & Fresh Flavor: This cake perfectly balances the zesty tang of fresh lemons with bursts of sweet, juicy blueberries, making it a refreshing family-friendly dessert.
- Beginner-Friendly Recipe: With simple, straightforward steps, this homemade lemon blueberry ricotta cake is easy to bake from scratch, even for novice bakers.
- Perfect for Any Occasion: Elegant enough for a special brunch, yet simple enough for a weeknight treat. It’s delicious with a cup of coffee or a scoop of vanilla ice cream.
- Make-Ahead & Freezer-Friendly: This cake stores beautifully and freezes perfectly, making it an ideal make-ahead dessert for parties and gatherings.
Table of Contents
Why You’ll Love This Lemon Blueberry Ricotta Cake Recipe
Get ready to discover your new favorite dessert: the Lemon Blueberry Ricotta Cake. This isn’t just another cake; it’s a celebration of flavor and texture that will have everyone asking for the recipe. The magic lies in the whole milk ricotta cheese, which creates a luxuriously moist, tender, and slightly dense crumb that’s simply irresistible. It’s a far cry from dry, crumbly cakes and delivers a bakery-quality result right from your own kitchen. This simple recipe is a game-changer for anyone looking for a reliable, crowd-pleasing dessert.
The flavor profile is perfectly balanced. Bright, zesty notes from fresh lemon zest and juice cut through the richness of the ricotta, while sweet blueberries burst in every bite, adding pops of color and fruity goodness. It’s a sophisticated yet comforting combination that feels both elegant and homemade. The optional lemon glaze on top adds an extra layer of tangy sweetness that ties everything together beautifully. Whether you’re hosting a weekend brunch, bringing a dessert to a potluck, or simply enjoying a quiet afternoon with a cup of tea, this cake is the perfect companion.
Ingredients You’ll Need
Using high-quality, room-temperature ingredients is the first step to achieving the perfect texture for this lemon blueberry ricotta cake. Here’s what you’ll need:
For the Cake
- All-Purpose Flour: 1 1/2 cups (180g), plus 1 tablespoon for tossing the blueberries.
- Baking Powder: 2 teaspoons for lift.
- Baking Soda: 1/2 teaspoon to react with the lemon juice.
- Salt: 1/2 teaspoon to enhance all the flavors.
- Unsalted Butter: 1/2 cup (113g), softened to room temperature.
- Granulated Sugar: 1 cup (200g) for sweetness and a tender crumb.
- Large Eggs: 3, at room temperature to ensure a smooth batter.
- Whole Milk Ricotta Cheese: 1 cup (245g), full-fat is essential for richness.
- Vanilla Extract: 1 teaspoon for warmth and depth.
- Fresh Lemons: 2 medium, for about 2 tablespoons of zest and 1/4 cup of juice.
- Fresh Blueberries: 1 1/2 cups (220g), plus extra for garnish.
For the Optional Lemon Glaze
- Powdered Sugar: 1 cup (120g), sifted to prevent lumps.
- Fresh Lemon Juice: 2-3 tablespoons, or as needed for desired consistency.
Equipment Needed
- 9-inch (23cm) round springform pan or cake pan
- Parchment paper
- Large and medium mixing bowls
- Electric stand mixer or hand mixer
- Rubber spatula
- Microplane or zester
- Wire cooling rack
Step-by-Step Instructions
Follow these simple steps to bake this delightful cake from scratch. The process is straightforward and yields fantastic results every time.
- Prep Oven and Pan: First, preheat your oven to 350°F (175°C). Grease and flour a 9-inch round springform pan, or grease it and line the bottom with parchment paper. This guarantees your cake will come out cleanly.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step is crucial because it ensures the leavening agents are evenly distributed, helping the cake rise beautifully. Set aside.
- Cream Butter and Sugar: In a large bowl with an electric mixer, beat the softened unsalted butter and granulated sugar on medium-high speed for 3-4 minutes. The mixture should become very light, pale, and fluffy. This process, called creaming, incorporates air into the batter, which is key for a tender cake.
- Add Wet Ingredients: Add the room-temperature eggs one at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl as needed. Next, beat in the whole milk ricotta cheese, vanilla extract, and fresh lemon zest until just combined. Don’t worry if the batter looks a bit curdled—this is normal.
- Alternate Flour and Lemon Juice: With the mixer on low speed, add the dry ingredients in three additions, alternating with the fresh lemon juice. Start and end with the dry mixture (flour, juice, flour, juice, flour). Mix only until the last streaks of flour have disappeared. Be careful not to overmix!
- Fold in Blueberries: In a small, separate bowl, gently toss the fresh blueberries with one tablespoon of flour. This light coating helps prevent them from sinking to the bottom. Carefully fold the floured blueberries into the cake batter with a rubber spatula until they are evenly distributed.
- Bake to Perfection: Pour the finished batter into your prepared pan and smooth the top. Bake for 45-55 minutes. The cake is done when the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached.
- Cool Completely: Let the cake cool in the pan on a wire rack for about 20 minutes. Then, run a thin knife around the edges and carefully release the springform side. Allow the cake to cool completely on the rack before adding the glaze. This is an important step, as a warm cake will melt the glaze.
- Prepare and Add Glaze: If using, whisk the sifted powdered sugar and 2 tablespoons of lemon juice together in a small bowl. Add more juice, a teaspoon at a time, to reach a smooth, pourable consistency. Drizzle the glaze over the completely cooled cake. Let it set for 20 minutes before serving.
Baking Tips, Variations & Substitutions
Pro Tips for the Perfect Lemon Blueberry Ricotta Cake
- Room Temperature is Non-Negotiable: For the smoothest batter and the most tender crumb, ensure your butter, eggs, and ricotta are all at room temperature. This helps the ingredients emulsify properly.
- Don’t Overmix the Batter: Once you add the flour, mix on the lowest speed and stop as soon as it’s incorporated. Overmixing develops gluten, leading to a tough, dense cake.
- Use Full-Fat Ricotta: Whole milk ricotta is essential for the rich flavor and moist texture that makes this cake so special. Avoid part-skim or low-fat versions, as they contain more water.
- Toss Berries in Flour: The simple trick of coating your blueberries in a tablespoon of flour before adding them to the batter is the best way to keep them suspended throughout the cake.
Easy Variations You Can Try
- Different Berries: Swap the blueberries for fresh raspberries, chopped strawberries, or blackberries.
- Add a Crumble Topping: Before baking, sprinkle a simple mixture of flour, sugar, butter, and cinnamon over the top for a delicious streusel crust.
- Citrus Swap: For a different flavor profile, try using orange or lime zest and juice instead of lemon.
- Gluten-Free Version: Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend containing xanthan gum for an excellent gluten-free lemon ricotta cake.
How to Serve & Store Your Lemon Blueberry Ricotta Cake
This cake is incredibly versatile. Serve it slightly warm or at room temperature. It’s wonderful on its own, but a dusting of powdered sugar, a dollop of fresh whipped cream, or a scoop of vanilla bean ice cream can take it to the next level. It’s the perfect centerpiece for brunch, an elegant afternoon tea treat, or a simple yet impressive dessert.
To store your Lemon Blueberry Ricotta Cake, cover it and keep it at room temperature for up to 2 days. The ricotta helps it stay moist longer than most cakes. For longer storage, place it in an airtight container in the refrigerator for up to 5 days. You can serve it chilled or allow it to come back to room temperature before enjoying. For another delightful treat, why not 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 perfect for making ahead. You can bake the cake a day in advance, let it cool completely, and store it covered at room temperature. Simply add the glaze an hour or two before you plan to serve it for the freshest look and taste.
Can I freeze this recipe?
Yes, this cake freezes beautifully. For the best results, freeze the cake without the glaze. Wrap the completely cooled cake tightly in a double layer of plastic wrap, followed by a layer of aluminum foil. It will keep well in the freezer for up to 3 months. Thaw it overnight in the refrigerator, then bring to room temperature and glaze before serving.
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work well. Do not thaw them first; add them to the batter while still frozen and toss them in flour as you would with fresh berries. You might need to add an extra 3-5 minutes to the baking time to account for the colder temperature of the berries.
Can I reduce the sugar in this recipe?
While you can slightly reduce the sugar to 3/4 cup (150g), keep in mind that sugar provides more than just sweetness. It also contributes to the cake’s moisture, tenderness, and golden-brown crust. Reducing it further could result in a drier, less flavorful cake.
