Name: Blueberry Ricotta Cake Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Italian-Inspired
Ingredients: 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 3 large eggs; 1 teaspoon vanilla extract; 1 cup whole milk ricotta cheese; 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 1 cup fresh or frozen blueberries (do not thaw if frozen); Powdered sugar for dusting (optional)

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Table of Contents: Blueberry Ricotta Cake Recipe

Blueberry Ricotta Cake Recipe

Imagine a cake so tender, so deeply satisfying, that each bite feels like a warm embrace on a crisp fall morning or a bright, sunlit spring afternoon. Whether you’re serving a cozy family brunch, celebrating a birthday, or simply craving a slice of homemade joy, this Blueberry Ricotta Cake Recipe delivers elegance with ease. Creamy ricotta, juicy fresh blueberries, and a hint of lemon come together in a moist, golden loafe that’s equal parts rustic and refined—perfect for holidays, weekend treats, or even a sweet ending to a weeknight dinner.

Introduction: Blueberry Ricotta Cake Recipe

There’s something timeless about a cake that balances luxury and simplicity—and that’s exactly what this Blueberry Ricotta Cake Recipe offers. Rooted in Italian tradition, this Ricotta Dessert Cake brings together the rich, creamy texture of whole milk ricotta and the bright pop of fresh blueberries, all wrapped in a lightly tangy, citrus-kissed crumb. Unlike standard sponge cakes, this one is denser, creamier, and unmistakably moist—thanks to the magic of ricotta. It’s not just a Blueberry Loaf Cake; it’s an Italian Blueberry Cake with soul.

Ideal for beginners and seasoned bakers alike, this cake comes together in under an hour and requires no special equipment—just a bowl, a spoon, and your favorite loaf pan. It’s the kind of recipe you’ll find yourself making again and again, from springtime brunches with freshly picked blueberries to holiday gatherings where you want to impress without the stress. Serve it warm with tea, chilled with coffee, or even as a breakfast treat—don’t be surprised if it disappears within a day.

Whether you’re baking for a crowd or just yourself, this cake turns ordinary moments into something special. With its golden crust, tender crumb, and bursts of juicy berries, every slice celebrates slow mornings, shared stories, and the beauty of homemade comfort food.

Alternate Names & Variations

You might have searched for this cake under different names—and each reflects its delightful versatility. This recipe is often called a Ricotta Dessert Cake, highlighting its creamy base and European roots. Others refer to it as a Blueberry Loaf Cake, emphasizing its classic shape and fruit-forward flavor. Traditional Italian versions go by Italian Blueberry Cake or Torta di Ricotta e Mirtilli, often using a springform or round pan for a more cake-like presentation.

Variations include swapping lemon for orange zest, adding a dollop of jam between layers, or dusting with a vanilla glaze instead of powdered sugar. You can also fold in a handful of lemon-scented sugar for extra brightness—making it perfect for easy comfort food for family dinners or springtime celebrations.

Ingredients: Blueberry Ricotta Cake Recipe

For a tender, moist, and richly flavored Blueberry Ricotta Cake Recipe, gather these high-quality, simple ingredients:

– 1 ¼ cups (250g) granulated sugar
– ¾ cup (170g) unsalted butter, softened (one and a half sticks)

– 15 ounces (425g) whole milk ricotta cheese (drained if wet)
– 3 large eggs, room temperature
– 1 teaspoon pure vanilla extract
– 1 medium lemon, finely zested and juiced (use both)
– ½ teaspoon baking soda
– ½ teaspoon fine sea salt
– 1 ½ cups (210g) all-purpose flour, sifted
– 2 cups (about 10 ounces) fresh blueberries, gently rinsed and dried

– 1 tablespoon powdered sugar, for dusting (optional)

Use fresh blueberries for peak flavor and moisture—they’ll burst gently in the batter. For best results, avoid overmixing to keep the cake tender and prevent over-ripening the berries.

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan, then line the bottom and long sides with parchment paper for easy removal (leave overhang on both ends).

2. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy—about 3–4 minutes. Use a hand or stand mixer for best results.

3. Add the ricotta cheese, eggs, vanilla, lemon juice, and lemon zest. Mix just until smooth. Do not overbeat—overmixing can make the cake gummy.

4. In a separate bowl, whisk together the baking soda, salt, and flour. Gradually fold the dry ingredients into the wet mixture in three batches, using a spatula. Stir gently until just combined—no streaks of flour should remain.

5. Toss 1 ¾ cups of the fresh blueberries in 1 teaspoon of extra flour (to prevent sinking), then gently fold into the batter. Reserve the remaining ¼ cup for the top.

6. Pour the batter into the prepared loaf pan. Smooth the surface with your spatula, then arrange the reserved blueberries evenly on top for a beautiful finish.

7. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean with only a few moist crumbs. Rotate the pan halfway through for even browning.

8. Cool in the pan for 15 minutes, then use the parchment overhang to lift the cake out. Transfer to a wire rack to cool completely.

9. Once cool, dust lightly with powdered sugar for a classic finish. Slice into 12 even pieces and serve.

Chef Tip: Let the cake rest for 2 hours before slicing—this helps the crumb set and prevents crumbling. For the best flavor, serve at room temperature or slightly warm.

Recipe Card Block (Quick Reference)

This Blueberry Ricotta Cake Recipe takes just 15 minutes to prepare and bakes in under 65. With a total time of around 1 hour and 20 minutes (including cooling), it yields 12 generous slices—perfect for sharing. Each slice contains approximately 260 calories, with a balanced mix of wholesome carbs, gentle sweetness, and rich dairy. An ideal treat for brunches, afternoon tea, or as an easy dessert after weeknight meals.

Why This Recipe Works & Expert Tips

This Ricotta Dessert Cake stands apart because of its texture: ricotta acts as a natural emulsifier, creating a structure that’s dense yet never dry. The high-moisture, protein-rich cheese keeps the crumb tender for days, making this cake one of the most moist recipes for fruit cakes you’ll ever bake. The lemon zest and juice brighten the sweetness, preventing it from feeling heavy—especially important in a dense cake like this Italian Blueberry Cake.

Unlike flour-thickened lemon curd or sponge cakes, this loaf benefits from simple, balanced baking chemistry. The baking soda reacts with the acid in the lemon and ricotta to create gentle rise without over-expanding. And because blueberries are folded into a thick batter, they stay suspended—no need to dredge them in extra flour.

It’s also a fantastic easy comfort food for family dinners because it uses pantry essentials and takes minimal effort. Plus, it pairs beautifully with whipped cream, honey, or vanilla yogurt for a next-level treat.

Storage, Freezing, and Reheating Tips

Store leftovers at room temperature, wrapped in parchment and placed in an airtight container, for up to 3 days. For longer storage, refrigerate for up to 5 days—this actually enhances the cake’s moisture, making it taste even richer.

To freeze, wrap cooled slices in plastic, then place in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge or at room temperature. For a warm treat, reheat individual slices in a toaster oven or microwave (10–15 seconds) to recreate that fresh-baked feel.

This Blueberry Loaf Cake freezes exceptionally well due to its high fat and ricotta content—far better than lighter cakes. When you’re ready to enjoy, simply thaw and dust with fresh powdered sugar for that authentic Ricotta Dessert Cake experience.

People Also Ask: Blueberry Ricotta Cake Recipe

How do you make a blueberry ricotta cake?

Begin by creaming butter and sugar, then blend in whole milk ricotta, eggs, vanilla, and lemon juice and zest. Fold in dry ingredients and fold in flour-tossed fresh blueberries. Bake in a lined loaf pan at 350°F for 55–65 minutes. This method ensures a balanced crumb with even berry distribution. The result is a moist, golden-brown Blueberry Ricotta Cake Recipe with rich flavor and soft texture. Let it cool before dusting with powdered sugar. It’s simpler than you think—perfect for any skill level. The mix of creamy ricotta and juicy berries makes it a standout among Ricotta Dessert Cakes.

What does ricotta do for a cake?

Ricotta adds moisture, richness, and a soft, custard-like crumb to cakes. Unlike flour, it doesn’t absorb liquid—instead, it holds onto it, preventing dryness. It also acts as an emulsifier, helping fats and liquids blend smoothly. In this Blueberry Ricotta Cake Recipe, ricotta gives structure without heaviness. Thanks to its mild, fresh taste, it lets the lemon and blueberries shine. That’s why ricotta-based cakes, like this Italian Blueberry Cake, stay tender and delicious for days. It’s the secret behind the cake’s incredible texture and long shelf life.

Can you use frozen blueberries in a cake?

Yes, but with care. Use frozen blueberries straight from the freezer—do not thaw—to prevent bleeding. Toss them in 2 teaspoons of flour to absorb excess moisture and stop sinking. Reduce batter slightly by 1–2 tablespoons if needed. While fresh is ideal, good-quality frozen work well, especially in winter. For best results in this Blueberry Loaf Cake, keep the berries evenly distributed and add them at the end. This simple trick keeps the color vibrant and prevents a gummy texture. It’s a great way to enjoy this Ricotta Dessert Cake year-round.

Is blueberry ricotta cake moist?

Absolutely. This Blueberry Ricotta Cake Recipe is known for its exceptional moisture, thanks to the high-fat, high-protein ricotta. Unlike oil-based cakes, ricotta binds water molecules and releases them slowly, keeping the crumb soft and tender. The fats from butter and eggs further enhance richness, while blueberries add natural juiciness. Even on day three, this Italian Blueberry Cake holds its texture—better than most loaf cakes. If stored properly, it actually seems to improve after the first day. It’s the ultimate moist dessert cake, ideal for brunches and gift-giving.

Conclusion: Blueberry Ricotta Cake Recipe

If you’ve been searching for a dessert that feels both indulgent and unfussy, look no further. This Blueberry Ricotta Cake Recipe delivers on every level—tender texture, bright flavor, visual appeal, and make-ahead ease. Whether you’re making it for a holiday table, a neighbor’s birthday, or just a quiet Saturday morning, it brings warmth and joy to every bite.

Don’t be surprised if it becomes your go-to comfort cake. It’s the kind of recipe you’ll pass down, tweak, and share. So preheat that oven, grab your fresh blueberries, and let’s make something beautiful. Snap a photo, tag us, and tell us how it went—we can’t wait to hear from you!

Happy baking, and remember: every slice is a celebration.