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 below) to be taken directly to the recipe.Jump to Recipe
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
- pure vanilla extract
- granulated sugar
- all-purpose flour
- baking powder
- confectioners sugar
Kitchen tools and equipment needed:
- large mixing bowls
- wooden spoon
- 9″ round cake pan
- 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 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?
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.
- 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?
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.
- 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
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 cake 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.
Cool the cake completely, and then sprinkle the top with powdered sugar before slicing and serving.
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.
Thank you so much for visiting me here today in my Kudos Kitchen!
I sincerely hope you’ve enjoyed today’s easy Italian cheesecake recipe as much as I’ve enjoyed bringing it to you!
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