Incredibly Moist Lemon Blueberry Ricotta Cake (So Easy!)

The Ultimate Lemon Blueberry Ricotta Cake: Incredibly Moist & Easy!

Estimated reading time: 7–9 minutes  |  Prep time: 20 minutes  |  Total time: 1 hour 35 minutes

Key Takeaways

• Unbelievably Moist Texture: Whole milk ricotta cheese is the secret ingredient that creates an exceptionally tender, rich, and moist crumb that melts in your mouth.
• Bright & Balanced Flavor: A beautiful harmony of zesty fresh lemon and sweet, juicy blueberries makes this cake a refreshing and sophisticated dessert.
• Beginner-Friendly Recipe: With simple, straightforward steps, this homemade cake is surprisingly easy to make from scratch, even for novice bakers.
• Make-Ahead & Freezer-Friendly: This cake stores beautifully and can be frozen (unglazed) for up to 3 months, making it a perfect dessert to prepare in advance for any occasion.
• Versatile Serving Options: Delicious on its own, or elevate it with a simple lemon glaze, a dollop of whipped cream, or a scoop of vanilla bean ice cream.

Why You’ll Love This Lemon Blueberry Ricotta Cake Recipe

Prepare to fall in love with what is arguably the most delightful cake you’ll bake all year. This Lemon Blueberry Ricotta Cake is the epitome of a perfect dessert—it’s incredibly moist, bursting with bright, fresh flavors, and has a tender crumb that is simply unforgettable. The secret lies in the whole milk ricotta cheese, which imparts a luxurious richness and velvety texture that sets this cake apart from any other. It’s an elegant, rustic Italian-style cake that feels sophisticated yet is wonderfully simple to make at home.

Each bite is a celebration of flavors and textures. The zesty tang of fresh lemon zest and juice perfectly cuts through the creamy richness of the ricotta, while sweet blueberries burst with every forkful, dotting the cake with beautiful specks of purple. It’s a family-friendly dessert that is perfect for any occasion, from a sunny spring brunch or Easter gathering to a simple after-dinner treat with a cup of tea. If you’re looking for a reliable, show-stopping, and easy dessert recipe, this homemade cake is the answer.

Ingredients You’ll Need

Using high-quality, room-temperature ingredients is the first step to achieving the perfect texture for this cake. Here’s everything you’ll need to create this masterpiece from scratch.

• All-Purpose Flour: You’ll need 1 1/2 cups (180g) for the batter, plus an extra 1 tablespoon to coat the blueberries, which cleverly prevents them from sinking.
• Baking Powder: 2 teaspoons provide the perfect amount of lift, making the cake light and airy.
• Fine Sea Salt: Just 1/2 teaspoon enhances all the other flavors in the cake.
• Unsalted Butter: 1/2 cup (113g), softened to room temperature. This is crucial for a smooth, emulsified batter.
• Granulated Sugar: 1 cup (200g) provides sweetness and contributes to the moist texture.
• Large Eggs: 3 large eggs, at room temperature to ensure they mix evenly into the batter.
• Whole Milk Ricotta Cheese: 1 cup (240g), at room temperature. Do not substitute with low-fat; full-fat is essential for the signature moisture and richness.
• Fresh Lemon: You’ll need 1 large lemon for 1 tablespoon of fresh zest and 2 tablespoons of fresh juice.
• Pure Vanilla Extract: 1 teaspoon adds a wonderful aromatic depth to the cake.
• Fresh Blueberries: 1 1/2 cups (220g) of fresh, juicy blueberries. Frozen can also be used (see FAQ).

For the Optional (But Recommended!) Lemon Glaze:

• Powdered Sugar: 1 cup (120g), sifted to ensure a smooth, lump-free glaze.
• Fresh Lemon Juice: 2-3 tablespoons, to create a tangy and sweet drizzle.

Step-by-Step Instructions

Follow these simple steps to bake a flawless Lemon Blueberry Ricotta Cake. We’ll guide you through creating the batter, baking, and finishing touches.

1. Prepare Oven and Pan: First, preheat your oven to 350°F (180°C). Generously grease a 9-inch (23 cm) round springform pan with butter. Line the bottom with a circle of parchment paper to guarantee an easy release.
2. Combine Dry Ingredients: In a medium bowl, whisk together the 1 1/2 cups of all-purpose flour, baking powder, and fine sea salt. Whisking aerates the flour and evenly distributes the leavening agents for a uniform rise. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, using a stand mixer with a paddle attachment or a 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 incorporates air, which is key to a light cake.
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. Add the ricotta cheese, fresh lemon zest, and vanilla extract, and mix until just combined and smooth.
5. Combine Wet and Dry Mixtures: Add half of the flour mixture to the wet ingredients and mix on low speed until just a few streaks of flour remain. Pour in the 2 tablespoons of lemon juice, mix briefly, then add the remaining flour mixture. Mix on low speed only until the batter comes together. Do not overmix!
6. Fold in Blueberries: In a small bowl, gently toss the fresh blueberries with the remaining 1 tablespoon of flour. This light coating helps prevent them from sinking. Using a rubber spatula, carefully fold the floured blueberries into the cake batter until evenly distributed.
7. Bake the Cake: Pour the batter into your prepared springform pan and spread it into an even layer with your spatula. Bake on the center rack for 45-55 minutes. The cake is done when a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached. The top will be golden brown.
8. Cool the Cake: Remove the cake from the oven and let it cool in the pan on a wire rack for 20 minutes. After 20 minutes, gently run a thin knife around the edge of the pan before releasing the springform side. Allow the cake to cool completely on the wire rack before glazing.
9. Prepare and Add Glaze: Once the cake is completely cool, prepare the optional glaze. In a small bowl, whisk the sifted powdered sugar with 2 tablespoons of lemon juice until smooth. If it’s too thick, add more lemon juice, one teaspoon at a time. Drizzle the glaze over the top of the cooled cake and let it set for about 15 minutes before serving.

Baking Tips, Variations & Substitutions

Pro Tips for a Perfect Lemon Blueberry Ricotta Cake

• Room Temperature is Non-Negotiable: For the smoothest batter and most tender cake, ensure your butter, eggs, and ricotta are all at room temperature. This allows them to emulsify properly, creating a uniform structure without a greasy or curdled texture.
• Use Full-Fat, Whole Milk Ricotta: This is the star ingredient! Low-fat or skim ricotta contains more water and lacks the fat needed for a rich, moist crumb. Using full-fat ensures the best flavor and a decadent, tender texture.
• Don’t Overmix the Batter: This is the most common baking mistake. Once you combine the wet and dry ingredients, mix only until they are just incorporated. Overmixing develops gluten, which will result in a tough, dense, and chewy cake instead of a light and delicate one.
• The Flour-Coating Trick: Tossing the blueberries in a tablespoon of flour is a simple but highly effective technique. It absorbs excess moisture from the berries and creates a slight grip, helping suspend them within the batter during baking.

Easy Variations You Can Try

• Citrus Swap: Try using orange or lime zest and juice instead of lemon for a different flavor profile. A Blood Orange Ricotta Cake would be stunning!
• Different Berries: This cake works beautifully with other berries. Try substituting raspberries, blackberries, or chopped strawberries.
• Add a Nutty Crunch: Fold in 1/2 cup of toasted, chopped nuts like almonds, walnuts, or pistachios for added texture and flavor. A sprinkle of sliced almonds on top before baking is also delicious.
• Make it Gluten-Free: For a gluten-free version, substitute the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend that contains xanthan gum. The baking time and other ingredients should remain the same.

How to Serve & Store Your Lemon Blueberry Ricotta Cake

This cake is a true delight served on its own, either slightly warm or at room temperature, with a cup of coffee or tea. To make it even more special, serve slices with a dollop of fresh whipped cream, a scoop of vanilla bean ice cream, or a side of extra fresh berries. The simple lemon glaze adds the perfect finishing touch of sweetness and tang.

To store your cake, place it in an airtight container or cover it tightly with plastic wrap. It will keep well at room temperature for up to 2 days. For longer storage, you can refrigerate it for up to 5 days. Note that refrigeration can dry out the crumb slightly, so it’s best to bring it back to room temperature for about 30 minutes before serving to restore its wonderful texture. If you love this recipe, you should try our soft and chewy oatmeal cookies next!

Watch: How to Make It

Frequently Asked Questions