Lemon Ricotta Cake with Blueberries is an easy cake to make. It has a creamy texture, a light lemony flavor, and it takes advantage of springtime’s bounty of beautiful blueberries.
Baking this easy ricotta cheesecake is a great way to celebrate spring, and the beautiful, bountiful, economical little blueberry.
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making creamy Lemon Ricotta Cake with Blueberries is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe.
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The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- ricotta cheese
- eggs
- lemons
- butter
- pure vanilla extract
- granulated sugar
- all-purpose flour
- baking powder
- salt
- blueberries
- confectioners sugar
Kitchen tools and equipment needed:
- large mixing bowls
- whisk
- wooden spoon
- 9″ round cake pan or 9″ round springform pan
- spatula
- citrus zester
- small mixing bowls
- measuring cups and spoons
- baking spray
- confectioners sugar shaker (optional)
- cooling rack
- 2 large serving plates (for turning the cake out of the cake pan)
- cake server
Why is this recipe considered economical?
From blackberries to raspberries, to blueberries and more, you can always find a great deal when purchasing produce in-season, either at the grocery store or at your local farmer’s market.
Can other berries be used for this recipe?
Yes!
I think raspberries or blackberries (or maybe a mixture) would be lovely.
That said, I would recommend using fresh berries over frozen so the color won’t bleed into the cake.
How long will this easy Italian cheesecake take to make from start to finish?
It will take approximately 5-10 minutes to prepare it for the oven, and roughly 60 minutes to bake.
After that, all you’ll need to do is cool it completely on a wire rack (the hardest part of all is the waiting), and you’re ready to serve!
How to make lemon ricotta cake with blueberries:
- In a large bowl whisk together the ricotta cheese, eggs, and vanilla extract.
- Add the lemon zest, and melted butter, (that has been cooled).
- In a separate large bowl, whisk the flour, 1 cup of granulated sugar, baking powder, and salt.
- Gently mix the dry ingredients into the wet ingredients until fully incorporated.
- Spoon the batter evenly into a 9″ round cake pan that has been sprayed with baking spray.
- Top the cake evenly with fresh berries and 2 tablespoons of granulated sugar.
- Bake in a preheated 350-degree for 1 hour.
- If baked in a 9″ cake pan, cool completely and then use the two plate flip method (to flip the cake twice) out of the pan and have it right side up on the serving plate.
- Cool completely and dust with confectioners sugar (optional) before serving.
How to store this lemon ricotta cake after baking?
Once completely cooled, I suggest storing this cake, covered, in an air-tight container in the refrigerator for up to 3 days.
Can this cake be frozen after baking?
Yes!
Just make sure to cool it completely before wrapping it well, or store it in an air-tight freezer-safe container for up to 2 months.
How to serve after freezing?
Allow the cake to come to room temperature on the counter.
Lemon ricotta cake with blueberries is best served at room temperature, or slightly chilled.
Are you hungry for more easy recipes using fresh blueberries?
*Blueberry Basil Bruschetta (pictured below)
If you have 10 minutes and only five ingredients, you can serve these Blueberry Basil Bruschetta to your friends and family and blow them all away with how delicious, and easy they are.
*Homemade Blueberry Banana Muffins (pictured below)
Skip the box mix and make them fresh! The best homemade buttermilk blueberry banana muffins are 100% worth the extra 5 minutes they’ll take to make!
*Blueberry Chile Chicken Skillet Dinner (pictured below)
Skillet Blueberry BBQ Sauce Chicken is beautifully browned chicken breast which simmers to a tender finish in an easy to make zippy blueberry-chile BBQ sauce.
*Chilled Orzo with Sweet Corn and Blueberries (pictured below)
Surprise Chilled Orzo Pasta Salad with Sweet Corn & Blueberries may be a little unexpected, but after your first bite, you’ll keep coming back for more!
*Lemon Ricotta Cake with Blueberries (pictured below) THIS IS THE PLACE!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s easy lemon ricotta cheesecake with blueberries.
Lemon Ricotta Cake with Blueberries
A delicious Italian cheese cake with a light lemony flavor, and lots of fresh blueberries.
Ingredients
- 1½ cups ricotta cheese
- 3 large eggs
- 1 teaspoon vanilla extract
- 1½ tablespoons lemon zest, approximately 2 lemons
- ½ cup butter, melted and cooled
- 1½ cups all-purpose flour
- 1 cup granulated sugar, plus 2 tablespoons for topping
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1½ pints fresh blueberries
- 2 tablespoons powdered sugar
Instructions
- Preheat oven to 350 degrees.
- Whisk together the ricotta cheese, eggs and vanilla in a large bowl.
- Stir the lemon zest and the cooled melted butter into the cheese and egg mixture.
- In another large bowl stir together the flour, 1 cup granulated sugar, baking powder, and salt.
- Use a spatula to fold the flour mixture into the ricotta mixture until thoroughly blended.
- Spoon the cake batter evenly into a 9" round cake pan (or a 9" round springform pan) that has been sprayed liberally with baking spray.
- Top the cake batter evenly with the fresh blueberries and sprinkle the remaining 2 tablespoons of granulated sugar over the blueberries.
- Bake in a preheated oven for 60 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Remove the cake pan to a cooling rack and cool for 30 minutes.
- Carefully invert the cake onto a large plate, and then invert the cake once again onto a serving plate so the blueberries are on top. Or, if using a springform pan, run a knife around the edge of the pan to loosen the cake before removing the collar.
- Cool the cake completely, and then sprinkle the top with powdered sugar before slicing and serving.
Notes
I don't recommend using frozen blueberries for this recipe because I think they'd bleed too much into the cake batter. Fresh berries will work best for this cake.
Nutrition Information
Yield
10Serving Size
1 gramsAmount Per Serving Calories 362Total Fat 16gSaturated Fat 9gUnsaturated Fat 0gCholesterol 99mgSodium 368mgCarbohydrates 48gFiber 2gSugar 29gProtein 9g
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Sheila
Monday 10th of August 2020
What size came pan did you use I don't see it started?
Renée
Tuesday 11th of August 2020
Hi, Shelia! I'm sorry that the size pan wasn't listed in the recipe card instructions even though it was within the body of the post itself. A 9" cake pan is what you'll need. I've since gone in and edited the recipe card. You can either use a standard round cake pan and turn the cake out using the two-flip method, or you can use a 9" springform pan. Thanks for the question. Take good care, Renee
Brigitte Catania
Saturday 18th of July 2020
I baked this beautiful yummy cake following the recipe and it came out amazingly moist and well done. I lowered the temperature to 300 F after 40 mins and let it bake for another 10 mins, and let it cooled in the pan before transferring to a plate. Thank you for the lovely, easy recipe. Brigitte-U.K.
Renée
Saturday 18th of July 2020
I thank you so much for taking the time to come back to comment, and for the star rating, Brigitte! I'm thrilled that you enjoyed the recipe so much. This makes me happy! Take good care, and please come back again. Have a great day! Renee
Angela Gelso
Saturday 20th of June 2020
Most of these comments compliment the photos. YES! It’s a gorgeous cake! I just baked it, and left it in the oven for a full 45 min after the estimated cooking time. My often temp is fine, I have a high BTU stove, and rarely have an issue with baking times. However the fruit in the cheesecake let off so much moisture that the interior never fully cooked and the exterior continued to brown. I think this recipe may need some adjustments. Anyone else who has successfully baked this, please comment. I would like to learn from your successes! The flavors are great! Cheers y’all.
Renée
Tuesday 23rd of June 2020
Hello Angela! I'm sorry you had such issues with this cake. I really can't imagine what happened as I've never had this problem. Perhaps you used frozen blueberries and not fresh? Perhaps your cake pan wasn't the same size as what I had used? I really don't know and I'm grabbing at straws here. In any case, I'm glad you liked the flavor even though the baking was off. Certainly not what you'd expected, I'm sure. If something like this ever happens again, do cover the cake with foil and continue to bake. That way the interior will cook but the outside won't continue to brown. Then use the toothpick test to see if the center is done. I hope this helps, and again I'm sorry this cake failed you. Take good care, Renee
Rizza
Friday 12th of June 2020
Thank you for sharing your recipe! strained the liquid from ricotta cheese and I used frozen berries instead ( but completely defrost before using it and I strained the liquid as well.) The cake was was very yummy!
Renée
Saturday 13th of June 2020
Glad to hear it, Rizza! Thanks for letting me know and leaving the 5-star rating. I appreciate it! Take good care, Renee
Donna
Saturday 9th of May 2020
Is this best made in a springform pan?
Renée
Saturday 9th of May 2020
You can definitely make this in a springform pan. It will probably even be easier because it won't have to be turned out. That said, make sure you use one with the same circumference as the cake pan I used in this recipe. Take care, Donna. Renee