Name: Blueberry Cake with Lemon and Ricotta Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Canadian
Ingredients: 1 1/4 cups all-purpose white flour; 1 tablespoon baking powder; 1 teaspoon kosher salt; 1 cup cane sugar; 1/2 cup extra virgin olive oil; 3 large eggs, room temperature; 1 cup full fat ricotta cheese, room temperature; 1 tablespoon lemon zest; 1 teaspoon vanilla extract; 1 1/4 cups fresh blueberries

Jump to Recipe· 4.4 from 31 reviews

If you’re craving a dessert that’s bursting with freshness yet comfortingly moist, this Blueberry Cake with Lemon and Ricotta Recipe is about to become your new favorite. Imagine tender, creamy ricotta-infused cake dotted with juicy bursts of blueberries, all lifted by vibrant lemon zest that brightens every bite. Whether you’re serving it for an afternoon pick-me-up or a relaxed weekend brunch, this cake’s subtle tang and rich texture will captivate your taste buds and have guests asking for seconds.

Ingredients You’ll Need

The image shows a flat lay of ingredients for baking on a white marbled surface. There are three brown eggs lying on a green cloth in the top left corner. Around the center, several small white bowls hold different ingredients: one with white flour at the top right, one with white cottage cheese just below the eggs, and a larger bowl full of dark blue blueberries to the right. In the bottom half, a medium white bowl holds white sugar, while smaller white bowls contain lemon zest, a brown liquid (likely vanilla extract), golden yellow oil, white salt, and a white powder (probably baking powder). All the bowls are simple and round. The overall setup is neat with soft natural light. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Blueberry Cake with Lemon and Ricotta Recipe lies in its simple, high-quality ingredients that perfectly balance each other. Each component plays a special role: the ricotta adds moisture and creaminess, lemon zest brightens with citrus zing, and fresh blueberries provide juicy pops of flavor.

1 cup cane sugar: Adds natural sweetness and helps create a tender crumb.
1/2 cup extra virgin olive oil: Offers moistness with a subtle fruity note.
3 large eggs (room temperature): Bind ingredients together and provide structure.
1 cup full fat ricotta cheese (room temperature): Brings creamy richness and a delicate tang.
1 tablespoon lemon zest: Infuses fresh, bright citrus flavor that complements the berries.
1 teaspoon vanilla extract: Enhances the overall aroma and sweetness.
1 1/4 cup all-purpose white flour: Forms the base for a light yet sturdy cake texture.
1 tablespoon baking powder: Ensures the cake rises perfectly and stays fluffy.
1 teaspoon kosher salt: Balances sweetness and deepens flavor complexity.
1 1/4 cup fresh blueberries: Adds juicy bursts of freshness throughout the cake.

How to Make Blueberry Cake with Lemon and Ricotta Recipe

Step 1: Prepare Your Oven and Pan

First things first, preheat your oven to 375°F. Take an 8 x 8 x 3 inch square pan and generously grease it or line it with parchment paper. This preparation ensures your cake won’t stick and will come out in perfect slices.

Step 2: Combine Sugar and Oil

In a large bowl, whisk together the cane sugar and olive oil until the mixture becomes thick and a little gritty in texture. This step helps to blend the flavors and begin forming the cake’s tender crumb.

Step 3: Add Eggs, Ricotta, and Flavorings

Whisk in the eggs one at a time to achieve a smooth consistency. Then mix in the ricotta cheese, lemon zest, and vanilla extract. The batter will loosen up but still remain slightly grainy, thanks to the ricotta’s creamy texture.

Step 4: Fold in Dry Ingredients

In a separate bowl, sift together the all-purpose flour, baking powder, and kosher salt. Gently fold these dry ingredients into the wet mixture using a spatula. Be careful to mix just enough to combine; overmixing can make the cake dense.

Step 5: Add Blueberries and Bake

Pour the batter into your prepared pan and evenly scatter the fresh blueberries on top. Pop the pan into the preheated oven and bake for 35 to 40 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean, and the cake has a beautiful light golden crust.

Step 6: Cool and Slice

Once baked, allow the cake to cool completely on a wire rack. This step lets the flavors settle and the texture set, so your slices hold together nicely. Then slice into 9 generous pieces and get ready to enjoy!

How to Serve Blueberry Cake with Lemon and Ricotta Recipe

A square white baking pan filled with a golden-brown blueberry cake, where many dark purple blueberries are scattered on top, some slightly sunken into the soft cake. The pan sits on a black cooling rack over a white marbled surface. Next to the cake, there is a small white bowl full of fresh blueberries and a stack of white plates with two wooden-handled gold utensils resting on top. A light green cloth is placed in the upper left corner of the scene. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your serving experience, a dusting of powdered sugar or a light drizzle of honey perfectly complements the zesty lemon and creamy ricotta. Fresh lemon zest or a few extra blueberries scattered on top add a vibrant, inviting touch that’s as pretty as it is tasty.

Side Dishes

This cake pairs wonderfully with a dollop of whipped cream or vanilla ice cream for a luxurious dessert. For a lighter touch alongside brunch, consider serving with a fresh fruit salad or a calming cup of chamomile or Earl Grey tea—the citrus notes in the cake harmonize beautifully with the floral teas.

Creative Ways to Present

Looking to impress? Serve slices alongside a small bowl of warm blueberry compote or lemon curd for dipping or spreading. For gatherings, cut the cake into bite-sized cubes and thread on skewers with fresh blueberries and mint leaves—a delightful, handheld treat everyone will love.

Make Ahead and Storage

Storing Leftovers

This Blueberry Cake with Lemon and Ricotta Recipe keeps beautifully at room temperature. Store any leftovers in an airtight container and enjoy them within 3 to 4 days to maintain that fresh, tender texture and bright flavor.

Freezing

If you want to make this cake ahead of time, it freezes well. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. When frozen like this, it will keep its quality for up to 2 months. Simply thaw it overnight in the fridge before serving.

Reheating

Though delicious served straight from the fridge, warming your slice slightly in the microwave for about 15 seconds or in a low oven will revive the cake’s softness and enhance the comforting ricotta and lemon aromas.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Just be sure to gently toss frozen blueberries in a bit of flour before folding them into the batter to prevent them from sinking or bleeding too much color.

Is ricotta cheese necessary for this cake?

Ricotta is key to achieving that moist, creamy crumb that makes this cake special. Substituting with other cheeses like cream cheese will change the texture and flavor significantly.

Can I make this cake dairy-free?

This recipe relies on the creamy texture of ricotta, but you could experiment with plant-based ricotta alternatives. Keep in mind that flavors and texture might differ slightly.

Why is olive oil used instead of butter?

Using extra virgin olive oil gives the cake a moist texture with a subtle fruity undertone that balances beautifully with lemon and blueberries, while butter would add a richer taste.

How do I know when the cake is fully baked?

The best way is to insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, your cake is perfectly baked and ready to come out of the oven.

Final Thoughts

This Blueberry Cake with Lemon and Ricotta Recipe is a true gem that combines simple ingredients into an extraordinary treat full of freshness, creaminess, and unforgettable flavor. Once you try it, it will quickly become your go-to cake for sharing and celebration. So grab your mixing bowl and start baking—your taste buds will thank you!