The Ultimate Lemon Blueberry Ricotta Cake: A Moist & Tender Dream
Estimated reading time: 7-9 minutes | Prep time: 20 minutes | Total time: 1 hour 55 minutes
Key Takeaways
- Unbelievably Moist & Tender: Discover how full-fat ricotta cheese creates a rich, velvety crumb that stays moist for days, setting this cake apart from standard recipes.
- Bright, Balanced Flavors: The combination of tangy lemon zest and sweet, juicy blueberries delivers a perfectly balanced, refreshing flavor profile that’s impossible to resist.
- Beginner-Friendly Recipe: With simple, straightforward steps, this homemade cake is surprisingly easy to make from scratch, making it a perfect family-friendly dessert project.
- Perfect for Any Occasion: This versatile cake is elegant enough for a special celebration but simple enough for a weekend treat. Serve it with coffee, as a dessert, or for a brunch gathering.
- Make-Ahead & Freezer-Friendly: Learn the best way to store this cake so you can enjoy it later. It freezes beautifully, making it a convenient option for future cravings.
Table of Contents
Why You’ll Love This Lemon Blueberry Ricotta Cake Recipe
Welcome to what will surely become your new favorite dessert recipe. This Lemon Blueberry Ricotta Cake is the perfect harmony of bright, zesty lemon and sweet, bursting blueberries, all brought together by the magic of ricotta cheese. If you’ve never baked with ricotta, you’re in for an incredible surprise. It lends the cake an exceptionally moist, rich, and tender texture that is simply unforgettable. The crumb is dense yet soft, luxurious yet light, making every single bite a true delight.
What makes this homemade recipe truly special is its simplicity and elegance. It’s a one-bowl wonder that comes together quickly, making it an ideal choice for bakers of all skill levels. Despite its easy preparation, the result is a stunningly beautiful and delicious cake that looks like it came from a high-end bakery. The golden-brown top, studded with vibrant blueberries, makes a beautiful presentation with just a simple dusting of powdered sugar.
This cake is the perfect centerpiece for any occasion. Whether you’re hosting a spring brunch, a family gathering, or simply craving a delightful afternoon treat with a cup of tea, this simple recipe delivers. The flavor is sophisticated enough for adults but universally loved by kids, making it a true crowd-pleaser. Get ready to bake a cake that not only tastes incredible but will also fill your home with the most wonderful, comforting aroma.
Ingredients You’ll Need
Using high-quality, room-temperature ingredients is the key to achieving the perfect texture in this Lemon Blueberry Ricotta Cake. Here’s exactly what you’ll need:
- All-Purpose Flour: 1 1/2 cups (180g) – Provides the structure for the cake.
- Baking Powder: 2 teaspoons – Gives the cake its beautiful lift and light texture.
- Salt: 1/2 teaspoon – Balances the sweetness and enhances all the other flavors.
- Unsalted Butter: 1/2 cup (113g), softened to room temperature – Crucial for a tender crumb.
- Granulated Sugar: 1 cup (200g) – Adds sweetness and moisture.
- Lemon Zest: 1 tablespoon, finely grated (from about 2 medium lemons) – Provides bright, fresh lemon flavor without adding too much acidity.
- Large Eggs: 3, at room temperature – Binds the ingredients and adds richness.
- Full-Fat Ricotta Cheese: 1 cup (240g), at room temperature – The star ingredient for an ultra-moist and rich texture.
- Vanilla Extract: 1 teaspoon – Adds a warm background note that complements the lemon and blueberry.
- Fresh Lemon Juice: 2 tablespoons – Adds a touch more tangy lemon flavor.
- Fresh Blueberries: 1 1/2 cups (220g) – Can be fresh or frozen (see tips below).
- Optional Topping: Powdered sugar for dusting.
Step-by-Step Instructions
- Step 1: Prepare Oven and Pan. First, preheat your oven to 350°F (180°C). Then, grease the bottom and sides of a 9-inch round cake pan with butter or baking spray. Next, line the bottom of the pan with a circle of parchment paper for easy removal. This preparation ensures the cake bakes evenly and does not stick.
- Step 2: Combine Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking helps aerate the flour and distribute the leavening agents evenly. Consequently, this simple action results in a lighter cake texture. Set this bowl aside for later use.
- Step 3: Cream Butter, Sugar, and Zest. In a separate large bowl, combine the softened butter, granulated sugar, and fresh lemon zest. Using an electric hand mixer or stand mixer with a paddle attachment, beat on medium-high speed for 3-4 minutes. Continue mixing until the mixture is very light, pale, and fluffy. This process incorporates air, which is crucial for a tender crumb.
- Step 4: Add Eggs and Ricotta. Next, add the eggs one at a time, beating well after each addition until fully incorporated. It is important to scrape down the sides of the bowl with a spatula to ensure everything is mixed evenly. After that, beat in the full-fat ricotta cheese, vanilla extract, and fresh lemon juice until just combined. The batter might look slightly curdled at this point, which is completely normal due to the high moisture content of the ricotta.
- 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 low speed until just combined. Be very careful not to overmix the batter. Stop mixing as soon as you no longer see streaks of dry flour. Overmixing can develop gluten and lead to a tough cake.
- Step 6: Fold in the Blueberries. Gently fold in the fresh blueberries using a rubber spatula. If you are using frozen blueberries, do not thaw them first. For best results, toss the blueberries with a tablespoon of flour from the measured amount to prevent them from sinking to the bottom of the cake.
- Step 7: Bake the Cake. Pour the finished batter into your prepared cake pan. Use the spatula to spread it evenly from the center to the edges. Bake for 45-55 minutes. The cake is done when a wooden skewer or toothpick inserted into the center comes out with a few moist crumbs attached. Moreover, the top should be golden brown and feel firm to the touch.
- Step 8: Cool and Serve. Finally, remove the cake from the oven and let it cool in the pan on a wire rack for 15-20 minutes. After it has cooled slightly, carefully run a thin knife around the edge of the pan. Invert the cake onto the wire rack, remove the parchment paper, and then flip it back over to cool completely. Dust with powdered sugar just before serving if desired.
Baking Tips, Variations & Substitutions
Pro Tips for the Perfect Lemon Blueberry Ricotta Cake
- Room Temperature is Key: For a smooth, emulsified batter, ensure your butter, eggs, and ricotta cheese are all at room temperature. This helps them combine uniformly, creating a finer crumb and preventing a dense texture.
- Prevent Sinking Berries: To stop the blueberries from sinking, toss them with 1 tablespoon of the measured flour mixture before folding them into the batter. The light coating of flour helps suspend them within the cake as it bakes. This is especially important for frozen berries.
- Do Not Overmix: Once you add the flour, mix only until it is just incorporated. Overmixing develops gluten, which can make the cake tough and dense instead of tender and moist. Always finish combining with a spatula to be safe.
- Use Full-Fat Ricotta: For the best flavor and a rich, moist texture, use full-fat ricotta cheese. Lower-fat versions contain more water, which can alter the cake’s consistency and make it less flavorful.
- Don’t Skip the Zest: The lemon zest contains essential oils that provide the most potent lemon flavor. Rubbing it into the sugar at the creaming stage helps release those oils for a more fragrant cake.
Easy Variations You Can Try
- Add a Glaze: For an extra layer of lemon flavor, whisk together 1 cup of powdered sugar with 2-3 tablespoons of fresh lemon juice to create a simple glaze. Drizzle it over the cooled cake.
- Try Other Berries: This cake is delicious with other berries like raspberries, blackberries, or chopped strawberries. A mix of berries also works beautifully.
- Add Almond Flavor: Add 1/2 teaspoon of almond extract along with the vanilla for a lovely flavor pairing with the lemon and blueberries. You can also top the cake with sliced almonds before baking.
- Gluten-Free Option: Substitute the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend that contains xanthan gum. The texture may be slightly different, but it will still be a delicious gluten-free dessert.
How to Serve & Store Your Lemon Blueberry Ricotta Cake
This Lemon Blueberry Ricotta Cake is delightful served warm or at room temperature. For an extra touch of decadence, serve slices with a dollop of fresh whipped cream, a scoop of vanilla bean ice cream, or even some extra lemon curd on the side. It’s the perfect companion to a morning coffee or an after-dinner dessert wine.
To store, keep the cake in an airtight container at room temperature for up to 3 days. Thanks to the ricotta, it stays wonderfully moist. For longer storage, you can refrigerate it for up to 5 days; just allow slices to come to room temperature before serving for the best flavor and texture. This cake also freezes beautifully, making it an excellent make-ahead dessert. For another amazing fruit-filled dessert, try our famous moist banana bread recipe!
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 as its flavor and texture improve overnight. You can bake it a day or two in advance and store it in an airtight container at room temperature. Just wait to dust it with powdered sugar until you’re ready to serve.
Can I freeze this cake?
Yes, this cake freezes very well. Let it cool completely, then wrap the entire cake (or individual slices) tightly in two layers of plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and let it come to room temperature before serving.
Can I reduce the sugar?
You can reduce the sugar by up to 1/4 cup (50g), but be aware this will affect more than just sweetness. Sugar contributes to the cake’s moisture, tenderness, and browning. Reducing it too much may result in a drier, less flavorful, and paler cake.
Can I use frozen blueberries instead of fresh?
Yes, you can. Do not thaw the frozen blueberries before use; add them directly to the batter. Tossing them in a tablespoon of flour is especially important with frozen berries to prevent them from bleeding color throughout the batter and sinking to the bottom.
