Description
Moist, tender, and bursting with juicy blueberries, this Blueberry Ricotta Cake is lightly sweet, rich from the ricotta, and perfect for brunch or dessert.
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or springform pan.
- In a large bowl, cream butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Mix in ricotta cheese until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet mixture and mix until just combined.
- Gently fold in blueberries with a spatula.
- Pour batter into prepared pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely in the pan before removing. Dust with powdered sugar before serving if desired.
Notes
Best enjoyed the day it’s baked, but keeps well in the fridge for up to 3 days. Serve with whipped cream or a dollop of yogurt for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: blueberry ricotta cake, ricotta dessert, easy cake recipe, summer cake, moist cake