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    Home » Dessert Recipes » Cake Recipes

    Published: Apr 29, 2020 · Modified: Aug 7, 2024 by Renée · This post may contain affiliate links · 38 Comments

    Lemon Ricotta Cake with Blueberries

    Jump to Recipe
    A Pinterest pin for Lemon Ricotta Cake with Blueberries along with a title text.

    Lemon Ricotta Cake with Blueberries is an easy cake to make. It has a creamy texture, a light lemony flavor, and it takes advantage seasonal fresh blueberries.

    A slice of lemon ricotta cake on a pretty plate with fresh blueberries and lemon slices.

    For other delicious recipes featuring ricotta cheese, check out how to make your own Homemade Ricotta Cheese (it's easier to make than you may think), Whole Wheat Honey Ricotta Bread, and Lemon Ricotta Cookies with Almonds.

    This recipe post and its contents may include affiliate links for your consideration. I may earn a commission from qualifying purchases, but your prices are never increased as a result. Thank you.

    Table of Contents Found Here
    • The ingredient list:
    • Kitchen tools and equipment needed:
    • Why this recipe works
    • Why is this recipe considered economical?
    • Can other berries be used for this recipe?
    • How long will this easy Italian cheesecake take to make from start to finish?
    • How to make lemon ricotta cake with blueberries:
    • How to store this lemon ricotta cake after baking?
    • Can this cake be frozen after baking?
    • How to serve after freezing?
    • Additional recipes featuring blueberries
    • Printable Recipe Card
    • Please comment if you've made this recipe.

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    An lemon ricotta cake with a slice taken out.

    The ingredient list:

    *Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.

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    • 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
    Shop my recommended products at my Kudos Kitchen Store

    Why this recipe works

    Baking this easy ricotta cheesecake is a great way to celebrate spring, and the beautiful, bountiful, economical little blueberry.

    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!

    A slice of lemon ricotta cake on a stack of plates with the cake in the background.

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    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.
    Eggs and ricotta cheese in a large bowl.
    A fresh lemon being zested into a bowl of cake batter.
    Melted butter being poured into a cake batter.
    Two bowls with ingredients for making a lemon ricotta cake.
    A whisk in a large bowl with flour and a lemon ricotta mixture.
    Flour and the lemon ricotta mixture in a large bowl.
    An unbaked lemon ricotta cake before blueberries have been added.
    Fresh blueberries on top of a unbaked lemon ricotta cake.
    Sugar on top of an unbaked lemon ricotta cake.
    A baked lemon ricotta cake before slicing.
    A slice of lemon ricotta cake on a plate with the whole cake in the background with lemons and blueberries as garnish.

    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 5 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.

    Additional recipes featuring 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.

    A full platter of delicious Blueberry Basil Bruschetta

    *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 banana muffin on a blue and white polka dot plate

    *Blueberry Chile Chicken Skillet Dinner (pictured below)

    Skillet Blueberry BBQ Sauce Chicken is a beautifully browned chicken breast that simmers to a tender finish in an easy-to-make zippy blueberry-chile BBQ sauce.

    Blueberry Chile Chicken Skillet Dinner

    *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!

    Closeup bowl filled with Surprise Orzo Pasta Salad with Sweet Corn & Blueberries

    *Lemon Ricotta Cake with Blueberries (pictured below) THIS IS THE PLACE!

    A Pinterest pin of Lemon Ricotta Cake with a title text.

    When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.

    Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!

    Printable Recipe Card

    A slice of Lemon Ricotta Cake with Blueberries on a pretty china plate.

    Lemon Ricotta Cake with Blueberries

    Renee Goerger
    A delicious Italian cheese cake with a light lemony flavor, and lots of fresh blueberries.
    Have you made this recipe?Please Comment and Rate
    Print Recipe Pin Recipe Save recipe Save this recipe
    Prep Time 10 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 10 minutes mins
    Course Dessert - Cake
    Cuisine Italian
    Servings 10 servings
    Calories 362 kcal

    Ingredients
     
     

    • 1½ cups ricotta cheese
    • 3 large eggs at room temperature
    • 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 optional
    Get Recipe Ingredients

    Instructions
     

    • Preheat oven to 350 degrees F (175 degrees Celsius).
    • 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.
    Store any leftovers, covered well in the refrigerator for up to 5 days.
    Lemon ricotta cake may be frozen. Store wrapped well, or in airtight freezer containers for up to 2 months. Thaw in the refrigerator overnight.

    Nutrition

    Serving: 1servingCalories: 362kcalCarbohydrates: 48gProtein: 9gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 99mgSodium: 360mgPotassium: 221mgFiber: 2gSugar: 29gVitamin A: 569IUVitamin C: 8mgCalcium: 131mgIron: 2mg

    I sincerely hope you'll enjoy making (an eating) this Italian ricotta cheesecake with lemon and blueberries as much as I've enjoyed bringing this recipe to you.

    A pretty tablescape with lemon ricotta cake with blueberries along with a pink polka dot tablecloth.

    Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!

    Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!

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    Until we eat again, I hope you have a delicious day!

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    More Cake Recipes

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    • A pretty glazed Hummingbird Upside Down Bundt Cake on a platter with mint and pecans.
      Hummingbird Upside-Down Bundt Cake
    • A Sour Cream Poundcake with Blueberry and Orange on a glass cake stand with powdered sugar on top of the cake.
      Sour Cream Poundcake with Blueberries and Orange
    • A slice of German Sunken Apple Cake on a pretty plate with a fork.
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    Reader Interactions

    Comments

      4.31 from 49 votes (41 ratings without comment)

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    1. Rozana says

      July 25, 2023 at 7:36 am

      5 stars
      Turned out great !

      Reply
      • Renée says

        July 25, 2023 at 7:50 am

        Glad to hear it, Rozana.
        Thanks for letting me know.
        Renee 🙂

        Reply
    2. Patricia says

      April 08, 2023 at 11:56 pm

      5 stars
      Thank you for sharing this recipe! I made this cake as a test for our Easter Day dessert. It turned out beautiful and was as moist and delicious as I had hoped. I have now made 2 more cakes and plan to layer & frost them lightly with a lemony cream cheese frosting, leaving the top of the cake naked to show off the blueberries. The 1st test cake was made with a standard 9" pan. The other 2 cakes were baked in a spring-form pan. Both types of pans worked nicely.

      I followed your recipe exactly as directed with the exception of using frozen blueberries. The frozen berries worked wonderfully! I scattered the frozen berries on top of the batter and popped the cake in the oven. Easy-peasy!!

      Reply
      • Renée says

        April 09, 2023 at 7:13 am

        Hi, Patricia!
        You've totally made my day! I'm beyond thrilled that you enjoy this recipe so much that you decided to make it
        even more times, and then to elaborate on the design. It's sounds beautiful and I'd love to see a photo if possible.
        Thank you so very much for the wonderful comment, and of course, the 5 star rating for this recipe.
        I wish you continued happy baking. Have a wonderful day!
        Renee

        Reply
    3. Judy says

      April 01, 2022 at 7:20 pm

      5 stars
      Made it with gluten free flour worked very well! Love the flavor

      Reply
      • Renée says

        April 02, 2022 at 7:40 am

        That's awesome, Judy. I'm glad you made it work for you.
        Also, thanks for the 5-star rating! I appreciate it.
        Take good care,
        Renee

        Reply
    4. Karen says

      February 14, 2021 at 11:29 pm

      5 stars
      This cake is delicious! It is not difficult to make and looks impressive when you serve it.

      Reply
      • Renée says

        February 15, 2021 at 7:01 am

        So glad you enjoyed this cake, Karen. We love it here too. Thanks for leaving the nice comment. I appreciate it.
        Take good care,
        Renee

        Reply
    5. Sheila says

      August 10, 2020 at 5:54 pm

      What size came pan did you use I don't see it started?

      Reply
      • Renée says

        August 11, 2020 at 5:59 am

        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

        Reply
    6. Brigitte Catania says

      July 18, 2020 at 7:04 am

      5 stars
      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.

      Reply
      • Renée says

        July 18, 2020 at 7:47 am

        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

        Reply
    7. Angela Gelso says

      June 20, 2020 at 7:20 pm

      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.

      Reply
      • Renée says

        June 23, 2020 at 5:57 am

        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

        Reply
    8. Rizza says

      June 12, 2020 at 10:58 pm

      5 stars
      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!

      Reply
      • Renée says

        June 13, 2020 at 6:46 am

        Glad to hear it, Rizza! Thanks for letting me know and leaving the 5-star rating. I appreciate it!
        Take good care,
        Renee

        Reply
    9. Donna says

      May 09, 2020 at 7:04 pm

      Is this best made in a springform pan?

      Reply
      • Renée says

        May 09, 2020 at 8:15 pm

        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

        Reply
    10. Sophie Heath says

      April 29, 2020 at 7:27 pm

      5 stars
      Super yummy and easy to make! 10/10!!!

      Reply
      • Renée says

        May 01, 2020 at 6:27 am

        Yay!

        Reply
    11. Ashley says

      April 29, 2020 at 5:18 pm

      5 stars
      Used up some lemons from our lemon tree to make this. So delicious!

      Reply
      • Renée says

        May 01, 2020 at 6:28 am

        Lucky you to have a lemon tree! I'm so jealous! Glad you liked the recipe!
        Thanks, Ashley!

        Reply
    12. Des @ Life's Ambrosia says

      March 22, 2016 at 11:48 pm

      Ok this is absolutely gorgeous! I love this time of year, blueberries are a favorite around here for sure and blueberries and lemon is one of the best combos ever.

      Reply
    13. Kelly @ Nosh and Nourish says

      March 22, 2016 at 9:33 pm

      I love the lemon blueberry combo! This cake looks sooooooooo good, I want a slice RIGHT THIS MINUTE!

      Reply
    14. Angie | Big Bear's Wife says

      March 22, 2016 at 9:26 pm

      I know what you mean when it comes to styling food! Some are so easy and some food is a pain! I think that this turned out perfect though! It's beautiful!

      Reply
    15. eat good 4 life says

      March 22, 2016 at 12:15 pm

      I made this cake a while back and it turned out to be fabulous. Your version looks fantastic. I love lemon, and blueberries together.

      Reply
    16. Heather | All Roads Lead to the Kitchen says

      March 21, 2016 at 6:05 pm

      The china is beautiful, and just perfect for photographing this cake on - the photos are so inviting and so "springy"! 😉 And the cake? I'll take a big, fat slice.

      Reply
    17. Lori @ RecipeGirl says

      March 21, 2016 at 4:11 pm

      That's one beautiful blueberry cake!

      Reply
    18. Lauren Kelly Nutrition says

      March 21, 2016 at 3:23 pm

      You're right these photos are gorgeous, especially with those beautify plates. Lemon and blueberries were really made for each other!

      Reply
    19. Ashley @ Wishes and Dishes says

      March 21, 2016 at 1:36 pm

      Your photos are beautiful - you have every right to be proud of them! I feel your pain - sometimes I really struggle in the photography area.
      This cake is just wonderful looking.

      Reply
    20. Kimberly @ The Daring Gourmet says

      March 21, 2016 at 11:49 am

      This is my kind of cake! The flavors and the texture...deeeelicious! Really would love a big slice of it right now even though I haven't had breakfast yet 🙂

      Reply
    21. Faith (An Edible Mosaic) says

      March 21, 2016 at 10:47 am

      This cake is gorgeous! Ricotta is one of my favorite unexpected (but delicious!) additions to cake...it lends such great texture! This beauty is perfect for spring.

      Reply
    22. Stephanie says

      March 21, 2016 at 9:21 am

      Oh yum!!! Lemon and blueberries together are just dreamy!

      Reply
    23. Dorothy at Shockingly Delicious says

      March 21, 2016 at 9:09 am

      I just bought fresh ricotta without a thought as to what I will use it for. Now I know!

      Reply
    24. Justine | Cooking and Beer says

      March 21, 2016 at 8:47 am

      Ricotta cakes are one of the few types of cakes I can actually make, and this lemon-blueberry flavor is one of my favorites! Have to make it soon!

      Reply
    25. Catherine says

      March 21, 2016 at 5:54 am

      Dear Renee, your cake looks beautiful! I love ricotta cake and have not made one in ages...Pinning this for later. xo, Catherine

      Reply
    26. Liz says

      March 19, 2016 at 7:43 pm

      Thank you Renee for the nice recipes

      Reply
      • Renée says

        March 19, 2016 at 8:29 pm

        My pleasure, Liz. Thank YOU!

        Reply

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