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Blueberry Ricotta Cake

A soft and moist cake bursting with juicy blueberries and creamy ricotta, perfect for brunch or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Provides the structure of the cake
  • 1 tbsp baking powder Acts as a leavening agent
  • 1/2 tsp salt Enhances flavors
  • 1 cup granulated sugar Adds sweetness and helps create a tender crumb
Wet Ingredients
  • 1/2 cup unsalted butter Contributes to the cake’s rich flavor and moisture
  • 3 large eggs Provides structure and helps bind the ingredients
  • 1 cup whole-milk ricotta Adds creaminess and keeps the cake moist
  • 1 tsp vanilla extract Elevates flavor
  • 1 tbsp lemon zest Introduces a fresh citrusy note
Fruits and Garnishes
  • 2 cups blueberries Offers a burst of flavor and color
  • 1/4 cup coarse sugar A garnish option
  • 1 cup confectioners’ sugar Used in the glaze
  • 2 tbsp fresh lemon juice Balances flavors in the glaze
  • a tiny pinch salt Enhances sweetness in the glaze

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Grease and line a 9x5-inch loaf pan with parchment paper, ensuring there’s an overhang.
  3. Whisk together the flour, baking powder, and salt in a bowl until combined.
Mixing
  1. Using an electric mixer, beat the softened butter and sugar until light and fluffy, about 2–3 minutes.
  2. Mix in the eggs one at a time, then blend in the ricotta, vanilla, and lemon zest until smooth.
  3. Gradually add the dry ingredients to the wet mixture and mix just until combined.
  4. Coat the blueberries with 1 tablespoon of flour to prevent them from sinking.
  5. Gently fold the flour-coated blueberries into the batter.
Baking
  1. Pour the batter into the prepared pan and smooth the top. Sprinkle with coarse sugar if desired.
  2. Bake for 55–65 minutes, tenting loosely with foil if the top browns too quickly.
  3. Let the cake cool in the pan for 15 minutes, then lift out onto a wire rack to cool completely.
Glazing
  1. Whisk together the confectioners’ sugar, fresh lemon juice, and a tiny pinch of salt, adjusting the lemon juice until the glaze reaches desired consistency.

Notes

For the best results, use room temperature ingredients and avoid overmixing the batter. Consider optional variations like adding raspberries or spices for different flavors.