Blueberry Ricotta Cake

Welcome to the most delicious blueberry ricotta cake you’re going to love! 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!

Prep Time10

Cook Time30

Total Time40

Course: cakes, Dessert

Cuisine: Italian

Keyword: Blueberrry ricotta cake

Servings:

Calories: 269kcal

Author: Katia

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.

Notes

Spoon & level method: 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 with your measuring cup because you could have more flour than you need for the recipe and a dry cake. I recommend using a kitchen scale for a more accurate measurement.

Nutrition facts: The nutrition values are for one serving only. They are based on an online nutrition calculator. It’s an estimate and should not be considered a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition