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Whole blueberry lemon ricotta cake

Blueberry Lemon Ricotta Cake

This Blueberry Lemon Ricotta Cake is a simple yet elegant dessert that’s perfect for any occasion. The ricotta keeps it ultra-moist, while the lemon zest adds a bright, refreshing flavor. Studded with juicy blueberries, this cake is as beautiful as it is delicious—ideal for brunch, afternoon coffee, or a sweet summer treat.”
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup ricotta cheese
  • 1 cup granulated sugar
  • 1/3 cup olive oil
  • 2 tbsp lemon zest
  • 2 eggs
  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • 300 g blueberries tossed with 1 tbsp flour
  • 1 tbsp brown sugar for topping
  • Splash of vanilla extract

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • 9-inch round cake pan

Method
 

  1. Preheat the oven: Set to 350°F (175°C) and grease a 9-inch round cake pan.
  2. Mix the wet ingredients: In a large bowl, whisk together ricotta, sugar, olive oil, vanilla, and lemon zest. Add eggs and mix until smooth.
  3. Prepare the dry ingredients: In another bowl, whisk flour, baking powder, salt, and baking soda.
  4. Combine: Gradually fold the dry ingredients into the wet mixture until just combined.
  5. Add blueberries: Gently fold in blueberries coated in flour.
  6. Bake: Pour the batter into the prepared pan, sprinkle with brown sugar, and bake for 40–45 minutes or until golden and a toothpick comes out clean.
  7. Cool and serve: Let the cake cool for 10–15 minutes before slicing.

Notes

Tips:
• Tossing the blueberries in flour prevents them from sinking to the bottom.
• For extra flavor, drizzle with a simple lemon glaze once cooled.