Italian Blueberry Ricotta Cake Recipe

This moist, tender Blueberry Ricotta Cake is made with fresh berries, whole milk ricotta, and lemon zest, ready in 65 minutes. Slicing through the golden crust reveals bursting purple pockets of fruit suspended in a remarkably soft crumb. I make this whenever I need a reliable, forgiving dessert that looks effortless.

Try More Recipes:

• Italian Strawberry Ricotta Cake Recipe
• Italian Magic Custard Cake Recipe
• Classic Italian Cannoli Cake Recipe

Why This Classic Works

I used to struggle with dry sponge cakes until I discovered the magic of baking with ricotta. The cheese adds incredible moisture and fat without making the batter heavy.

My biggest early mistake was using low-fat ricotta, which resulted in a rubbery texture. Once I switched to whole milk ricotta, the cake turned out perfectly tender every single time.

Blueberry Ricotta Cake Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup whole milk ricotta cheese
• 3 large eggs
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/2 cups fresh blueberries

How To Make Blueberry Ricotta Cake

1. Prep the oven: Preheat your oven to 350°F and grease a 9-inch springform pan with butter.
2. Cream butter and sugar: Beat the softened butter and sugar together on medium speed until pale and fluffy.
3. Add wet ingredients: Mix in the ricotta, eggs one at a time, vanilla, and lemon zest until just combined.
4. Mix dry ingredients: Whisk the flour, baking powder, and salt in a separate bowl, then gently fold it into the wet batter.
5. Fold in berries: Toss the blueberries in a pinch of flour, then gently stir them into the batter so they do not sink.
6. Bake: Pour the batter into your prepared pan and bake for 45 to 55 minutes until a toothpick comes out clean.

Recipe Tips

• Use room temperature ingredients: Cold eggs and ricotta will cause the butter to curdle, ruining the cake’s texture.
• Drain your ricotta: If your ricotta looks watery in the tub, strain it through a sieve for 20 minutes before using.
• Toss berries in flour: Coating the blueberries in a tiny bit of flour creates friction, stopping them from sinking to the bottom.

What To Serve With Blueberry Ricotta Cake

A generous dollop of lightly whipped cream balances the sweet acidity of the berries. You can also pair a warm slice with a strong cup of black coffee or Earl Grey tea for an afternoon treat.

How To Store

Keep the cake in an airtight container at room temperature for up to two days, or refrigerate for up to five days. You can freeze individual slices wrapped tightly in plastic wrap for up to three months.

FAQs

• Can I use frozen blueberries? Yes, you can use frozen berries straight from the freezer. Do not thaw them, or they will bleed purple streaks into your batter.
• Why did my cake sink in the middle? This usually happens if the oven door is opened too early or the cake is underbaked. Always test the center with a toothpick.
• Can I use part-skim ricotta? Whole milk ricotta is strongly recommended for the best texture and moisture. Part-skim can leave the cake feeling dry and rubbery.
• Can I bake this in a regular cake pan? A springform pan is easiest for removal, but a standard 9-inch round cake pan lined with parchment paper works well too.

Nutrition

• Calories: 320 kcal
• Total Fat: 16g
• Saturated Fat: 9g
• Cholesterol: 105mg
• Sodium: 210mg
• Total Carbohydrate: 38g
• Protein: 7g

Try More Recipes:

• Italian Coconut Cake
• Italian Sheet Cake Recipe
• Italian Lemon Olive Oil Cake

Blueberry Ricotta Cake

Recipe by Paula

Servings

8

servings

Prep time

15

minutes

Cooking time

50

minutes

Total time

1

hour 

5

minutes

Blueberry Ricotta Cake features a moist, tender crumb packed with fresh blueberries, whole milk ricotta, and a hint of lemon. Ready in just 65 minutes, this reliable bake is simple to pull together for weekend brunches or afternoon tea.

Ingredients

• 1 1/2 cups all-purpose flour

• 3/4 cup granulated sugar

• 1/2 cup unsalted butter, softened

• 1 cup whole milk ricotta cheese

• 3 large eggs

• 1 tablespoon lemon zest

• 1 teaspoon vanilla extract

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 1 1/2 cups fresh blueberries

Directions

• 1. Prep the oven: Preheat your oven to 350°F and grease a 9-inch springform pan with butter.
• 2. Cream butter and sugar: Beat the softened butter and sugar together on medium speed until pale and fluffy.
• 3. Add wet ingredients: Mix in the ricotta, eggs one at a time, vanilla, and lemon zest until just combined.
• 4. Mix dry ingredients: Whisk the flour, baking powder, and salt in a separate bowl, then gently fold it into the wet batter.
• 5. Fold in berries: Toss the blueberries in a pinch of flour, then gently stir them into the batter so they do not sink.
• 6. Bake: Pour the batter into your prepared pan and bake for 45 to 55 minutes until a toothpick comes out clean.