Ricotta Blueberry Cake
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Welcome to the most delicious blueberry ricotta cake! It’s so moist, bursting with juicy blueberries at every bite, and perfectly sweet and fruity. You will love it!
Published in April 2025/Updated in June 2026
I’m obsessed with ricotta and have several amazing dessert recipes featuring this fresh and creamy Italian cheese. From simple ricotta dip to muffins and cakes, ricotta is brilliant for moistening the crumb and adding a lovely tangy flavor.
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Combining ricotta and fresh blueberries in a soft, ultra-moist cake? HEAVEN!
So when it’s summer, and I spot blueberries at the local market, I have to make this ultra-delicious, melt-in-your-mouth blueberry ricotta cake on repeat.
In fact, everyone loves it, not just me, and it’s always a huge hit.
The recipe is quite simple, and the result is incredible. The crumb is soft and moist, not overly sweet, and you have lovely, juicy blueberries bursting in every bite; it is pure deliciousness, so summery and delightful!
Whether you’re making this ricotta blueberry cake for an afternoon treat, a simple homemade dessert, or a terrific breakfast cake, this is guaranteed to be amazing!
List of the ingredients
- Blueberries
- Ricotta cheese
- Eggs
- All-purpose flour
- Sugar
- Vegetable oil
- Milk
- Baking powder + salt
- Extracts
How to make blueberry ricotta cake
(Note: This is a quick description; the full recipe is at the bottom of the page.)
- Beat eggs and sugar, ideally with a stand mixer with a paddle attachment or an electric mixer, but a hand whisk also works.
- Add the extracts, vegetable oil, and the ricotta mixed with milk.
- Add the dry ingredients and beat JUST until combined.
- Finally, gently stir part of the blueberries using a spatula.
- Transfer the cake batter to a baking dish and add the remaining blueberries on top. The batter is not thin, and the blueberries won’t sink to the bottom!
- Bake for 30 minutes. Ready, and it smells sooo delicious!
Recipe notes
BLUEBERRY RICOTTA CAKE INGREDIENTS
Sugar + eggs: For the perfect sweetness and structure. You can use caster or fine sugar, but regular, light brown, or granulated sugar also works.
Whole milk ricotta cheese: Either standard ricotta sealed in containers or fresh, creamy ricotta from the deli counter works fine. It brings acidity, moisture, and tanginess.
Blueberries: The recipe is ideal for using a generous amount of fresh blueberries, especially when they are in season. But either fresh or frozen blueberries, or also other favorite berries, work fine in this recipe.
Extracts: I recommend pure vanilla extract combined with lemon and almond extracts for a delicious, floral note that pairs wonderfully with blueberries. Lemon juice and zest from half a lemon will do just as well, and you can skip the almond extract if you don’t have it.
Flour + baking powder: All-purpose or cake flour and self-raising flour (skip the baking powder) give great results. Add also a pinch of salt for more flavor!
HELPFUL TIPS
1. Measure the ingredients accurately: Spoon the flour into the measuring cup (do not press it), then use the back of a knife to level off the top of the cup. Don’t scoop the flour out of the bag. HOWEVER, I recommend using a kitchen scale for a more accurate measurement.
2. Use ingredients at room temperature.
3. Combine ricotta and milk until smooth before adding to the batter.
4. Avoid overmixing, but mix the batter at a lower speed just until combined and no flour is visible.
5. Tap the filled cake pan on the counter to release trapped air and avoid large holes in the crumb.
6. Add the blueberries on top for a more even distribution.
7. Never open the oven door during the first 25 minutes of baking.
STORAGE TIPS
This lemon blueberry ricotta cake stays moist and fresh for 3-4 days at room temperature when stored in an airtight container, or it can be frozen for up to 1 month. I usually wrap each slice tightly in plastic wrap so it’s ready when we fancy just a slice! To serve it, thaw it in the refrigerator or let it come to room temperature. It’s also delicious when slightly warm, so I recommend microwaving for a few seconds until soft.
MORE RICOTTA CAKE RECIPES YOU’LL LOVE!
- Strawberry ricotta cake
- Raspberry ricotta cake
- Ricotta muffins
- Ricotta cream
- Easy cake with ricotta
- Lemon ricotta muffins
- Chocolate ricotta cake
- Almond ricotta cake
Lastly, if you make this delicious ricotta blueberry cake or have any questions, just let me know in the comments or rate the recipe. I would love to hear from you!
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Blueberry Ricotta Cake
Ingredients
- 2 large eggs, at room temp
- ⅔ cup (135 grams) sugar
- ¼ cup (60 ml) vegetable oil
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ½ teaspoon lemon extract (or half lemon zest)
- ¾ cup (190 grams) full-fat ricotta cheese
- 2 teaspoon milk
- 1 ½ (190 grams) all-purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 1 cup (approx 150 grams) Fresh or frozen blueberries
Instructions
- Preheat your oven to 350°F/175°C (conventional, no fan) and place a rack in the middle position. Next, line the bottom of a 9-inch springform pan (23cm Ø) with parchment paper. You can also generously grease the sides and bottom of the pan with butter and flour, shaking out excess flour. Set aside.
- Make the batter: Beat the eggs and sugar in a large bowl until pale and fluffy. I recommend using a stand mixer or an electric beater. Reduce the speed, and add the vegetable oil and the extracts.
- Meanwhile, mix the ricotta with milk in a small bowl until smooth, and add it to the batter until combined, next add the flour mixed with baking powder and salt, and beat at low speed just until combined and no flour pockets are visible. Do not overmix!
- Add the blueberries: Gently fold 1/3 of the blueberries into the batter using a spatula until they're evenly distributed.
- Bake: Transfer the batter to the prepared cake pan, level the surface with the back of a spoon, and tap on the counter to release air bubbles, then add the remaining blueberries on top pressing them gently into the batter. Bake for 30 minutes without opening the door during baking. After 30 minutes, insert a toothpick or cake tester into the batter in the center of the cake. If it comes out clean, the cake is ready.
- Transfer it immediately to a wire rack and let it cool for 10 minutes. Next, remove it gently from the pan and transfer it to a serving plate. Dust with powdered sugar if desired, and enjoy still warm or at room temperature.
My cake just came out of the oven. It rose beautifully and smells delicious. I had to add another 10 minutes of cook time as my oven temp is sketchy at best. Thanks for a awesome recipe.
That’s wonderful to hear, Desiree! I’m very pleased. : )
Thanks for taking the time to share your feedback. x
Mine came out like a pancake! About a half inch high. What did I do wrong?
Hi Heidi, sorry to hear that!
Was the baking powder still active and not old/expired?
Was the baking pan much larger than 9-inch/23cm?
Did you open the oven door during the baking time?
These are the culprits that come to my mind at the moment – hope it can help! x
The amount of baking powder is wrong.
for 210g of flour you need 1 Tablespoon of baking powder (12,5-15ml)
You need less than 1 cup flour for this recipe, and the batter is quite dense and mixed with ricotta cheese. This is not a high rise cake with a spongy or fluffy texture, no need to use 1 tbsp of baking powder.