If you are looking for a melt-in-your-mouth dessert, this lemon blueberry ricotta cake delivers a moist, tender crumb with the perfect balance of sweet berries and bright citrus. It is an easy cake for spring gatherings, weekend brunches, or an afternoon treat with coffee.
Why You Will Love This Lemon Blueberry Ricotta Cake
Whole-milk ricotta gives the cake a soft, rich texture without making it heavy. Lemon zest and fresh juice add brightness, while blueberries provide juicy pockets of flavor throughout every slice.
At a Glance
- Prep Time: 15 minutes
- Cook Time: 45 to 50 minutes
- Total Time: About 1 hour, plus cooling
- Yield: 8 servings
- Pan Size: 9-inch round springform pan
- Oven Temperature: 350°F (175°C)
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3 large eggs, at room temperature
- 1 1/2 cups whole-milk ricotta cheese
- 1/2 cup unsalted butter, melted and cooled
- 1 tablespoon finely grated lemon zest
- 1/4 cup fresh lemon juice
- 1 1/2 cups fresh blueberries, divided
Step-by-Step Instructions
1. Preheat and Prepare the Pan
Preheat the oven to 350°F (175°C). Grease a 9-inch round springform pan and line the bottom with a fitted circle of parchment paper.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, granulated sugar, baking powder, and kosher salt until evenly combined.
3. Mix the Wet Ingredients
In a large bowl, whisk the eggs, ricotta, cooled melted butter, lemon zest, and lemon juice until smooth and creamy.
4. Combine the Batter
Add the dry mixture to the wet mixture. Fold gently with a spatula until just combined. The batter should be thick; do not overmix.
5. Add the Blueberries
Gently fold in 1 cup of the blueberries. Transfer the batter to the prepared pan, smooth the top, and scatter the remaining 1/2 cup of blueberries evenly over the batter.
6. Bake and Check for Doneness
Bake for 45 to 50 minutes, until the top is golden and a toothpick inserted near the center comes out clean or with only a few moist crumbs. Let the cake cool in the pan for 15 minutes, then release the springform ring and cool completely.
Expected Texture and Appearance
The finished cake should have a gently golden, rustic top with blueberries visible across the surface. Inside, the crumb is dense enough to hold a clean slice but remains exceptionally soft and moist from the ricotta.
Storage and Food Safety
Store leftover cake in an airtight container in the refrigerator for up to 5 days. Because ricotta and berries add considerable moisture, do not leave the cake at room temperature for more than 2 hours. For longer storage, wrap individual slices tightly, place them in a freezer-safe bag, and freeze for up to 2 months.
Serving Suggestions
Serve the cake chilled for a firmer texture or let each slice stand at room temperature for 15 to 20 minutes for a softer crumb. It pairs especially well with coffee or tea and needs no frosting or heavy garnish.
