Easy Lemon Ricotta Cake With Blueberries Recipe

Name: Easy Lemon Ricotta Cake With Blueberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups ricotta cheese; 3 large eggs; 1 teaspoon pure vanilla extract; 1 1/2 tablespoons lemon zest from 2 lemons; 1/2 cup butter 1 stick melted, and cooled; 1 1/2 cups all purpose flour; 1 cup granulated sugar plus 2 tablespoons for topping; 2 teaspoons baking powder; 1 teaspoon salt; 1 1/2 pints fresh blueberries; 2 tablespoons powdered sugar

Servings: persons

1 1/2 cups ricotta cheese
3 large eggs
1 teaspoon pure vanilla extract
1 1/2 tablespoons lemon zest from 2 lemons
1/2 cup butter 1 stick melted, and cooled
1 1/2 cups all purpose flour
1 cup granulated sugar plus 2 tablespoons for topping
2 teaspoons baking powder
1 teaspoon salt
1 1/2 pints fresh blueberries
2 tablespoons powdered sugar

1
Preheat oven to 350 degrees.
2
Whisk together the ricotta cheese, eggs and vanilla in a large bowl.
3
Stir the lemon zest and the cooled melted butter into the cheese and egg mixture.
4
In another large bowl stir together the flour, 1 cup granulated sugar, baking powder, and salt.
5
Use a spatula to fold the flour mixture into the ricotta mixture until thoroughly blended.
6
Spoon the cake batter evenly into a cake pan that has been sprayed liberally with baking spray.
7
Top the cake batter evenly with the fresh blueberries and sprinkle the remaining 2 tablespoons of granulated sugar over the blueberries.
8
Bake in a preheated oven for 60 minutes, or until a toothpick inserted in the center of the cake comes out clean.
9
Remove the cake pan to a cooling rack and cool for 30 minutes.
10
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.
11
Cool the cake completely, and then sprinkle the top with powdered sugar before slicing and serving.

883

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups ricotta cheese, 3 large eggs, 1 teaspoon pure vanilla extract, 1 1/2 tablespoons lemon zest from 2 lemons, and more.

Yes, Easy Lemon Ricotta Cake With Blueberries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Easy Lemon Ricotta Cake With Blueberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions