Get the Recipe:
Blueberry Ricotta Cake
This blueberry ricotta loaf cake is soft, moist, and filled with juicy blueberries, then finished with a simple lemon glaze. It’s an easy anytime cake that’s perfect for breakfast, snacking, or dessert.
Ingredients
For the cake:
- 1 ½ cups (180 g) all-purpose flour, plus 1 tablespoon for tossing blueberries
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (150 g) granulated sugar
- ½ cup (113 g) unsalted butter, softened
- 2 large eggs, at room temperature
- ¾ cup (170 g) whole-milk ricotta
- 1 teaspoon vanilla extract
- zest of 1/2 lemon, optional but recommended
- 1 ½ cups (about 210 g) blueberries, fresh (preferred) or frozen
- coarse sugar, for topping (optional)
For the glaze:
- ¾ cup (83 g) confectioners’ sugar
- 1 to 2 tablespoons (15 to 30 ml) fresh lemon juice
- tiny pinch of salt
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Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment, leaving an overhang.
- Whisk together the flour, baking powder, and salt together.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy, about 2–3 minutes.
- Mix in the eggs one at a time. Then beat in the ricotta, vanilla, and lemon zest until smooth.
- With the mixer on low speed, gradually add the dry ingredients and mix just until combined.
- Toss the blueberries with 1 tablespoon flour. Gently fold into the batter.
- Transfer the batter to the pan and smooth the top. Sprinkle with coarse sugar if using.
- Bake 55–65 minutes, tenting loosely with foil if the top browns too quickly.
- Cool in the pan for 15 minutes, then lift out onto a wire rack and cool completely before glazing.
- To make the glaze, combine the confectioners’ sugar, 1 tablespoon lemon juice, and salt. Add more lemon juice, a small amount at a time, until the glaze is the desired consistency.
The batter may look slightly textured or curdled after adding the ricotta. That’s normal.
Be sure the cake has cooled completely before adding the glaze so it sets nicely on top.
Notes
- Whole-milk ricotta works best for the richest texture.
- If using frozen blueberries, add them straight from the freezer without thawing.
- Tossing the blueberries with flour helps keep them from sinking.
- Tent the loaf loosely with foil near the end of baking if it starts browning too quickly.
- The cake can be made a day ahead and keeps well.
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