Blueberry Ricotta Cake
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Welcome to the most delicious blueberry ricotta cake! It’s moist, full of juicy blueberries, and perfectly sweet and fruity.
It’s a great way to use blueberries when they’re in season!
I’m obsessed with ricotta and have several amazing dessert recipes featuring this convenient, soft Italian cheese. From simple sweet 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, juicy blueberries in a soft, ultra-moist cake? Heaven!
So when I spotted a flat of blueberries at the local market, I couldn’t resist purchasing them. And I immediately started dreaming about a blueberry ricotta cake with an ultra-soft crumb, bursting with fruit in every bite, and with a light brush of jam on top.
And here it is, a super simple, no-frills cake that is pure deliciousness!
Whether you’re making this cake for morning tea, an afternoon treat, or a simple homemade dessert, everyone will love this blueberry ricotta cake.
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 until pale. I recommend using a stand mixer or an electric mixer, but a hand whisk also works.
- Add the ricotta cheese, extracts, vegetable oil, and milk.
- Next, incorporate the flour with baking powder, and beat until combined.
- Finally, gently stir the blueberries using a spatula, transfer the batter to the baking pan, and bake. No worries—the batter is not thin, and the blueberries won’t sink to the bottom!
- Optional: When the cake is still warm, I recommend using a pastry brush to lightly cover the top with warm apricot or lemon jam to add shine, moisture, and a subtle fruity flavor. I love this sweet coating for my apple yogurt cake and fruit cake.
Recipe notes
BLUEBERRY RICOTTA CAKE INGREDIENTS
Sugar + eggs: You can use caster or fine sugar, but regular, light brown, or granulated sugar also works. Use large eggs at room temperature, and beat or whisk them until fluffy and pale.
Whole milk ricotta cheese: Either standard ricotta sealed in containers or fresh ricotta from the deli counter works fine. It brings acidity, moisture, and tanginess.
Blueberries: The recipe is perfect for using plenty of fresh blueberries, especially in season. But either fresh or frozen blueberries work fine. YOu can, and you can mix them with raspberries if you wish.
Extracts: I recommend a combination of vanilla, lemon, and almond extracts for delicious, floral notes that pair wonderfully with blueberries. The zest from half a lemon will do too, 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.
Apricot or lemon jam: I love brushing this cake with warm jam to add a lovely shine. But it’s optional, so feel free to skip it and dust the cake with powdered sugar instead.
STORAGE TIPS
This blueberry ricotta cake keeps well and moist for up to 3 days at room temperature, stored in an airtight container, or stored in the freezer for up to 1 month. To serve it, thaw it in the refrigerator overnight and 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 blueberry ricotta 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
- ⅔ cup (135 grams) sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ½ teaspoon lemon extract (or half lemon zest)
- 1 cup (250 grams) full-fat ricotta cheese
- ⅓ cup (80 ml) vegetable oil
- ¼ cup (60 ml) milk
- 1 ¾ cup (210 grams) all-purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 1 ½ cups (approx 200-230 grams) Fresh or frozen blueberries
- 3 tablespoons apricot or lemon jam, for brushing
Instructions
- Preheat your oven to 355°F/180°C 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 for 4 minutes until pale and fluffy. I recommend using a stand mixer or an electric beater. Reduce the speed, add the ricotta, extracts, and oil, and beat until smooth. Finally, add the dry ingredients and beat until combined and no flour pockets are visible.
- Add the blueberries: Gently fold them into the batter using a spatula until they're evenly distributed, adding a few on top of the cake before baking. No worries; the batter is not runny, and the blueberries won't sink to the bottom.
- Bake: Transfer the batter to the prepared cake pan, level the surface with the back of a spoon, and 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.
- Brush with jam (optional): 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. Gently warm a few tablespoons of lemon or apricot jam until runny. You can use the stove or the microwave for about 5-10 seconds, then brush the cake until nice and glossy.
