Blueberry Lemon Ricotta Cake

This weekend marks my first Mother’s Day (yay!) and both of our parents are coming to Brooklyn to celebrate with us over lunch. I wanted to make a light dessert that really felt like springtime, and thought a cake with lemon and blueberries would be perfect.

In addition to the lemon and blueberries, I added fresh ricotta to give a moist, light texture. The combination of fresh lemon juice and lemon zest also gives a nice punch of brightness to the cake.

A few other basic baking ingredients, and you have a delicious dessert, sure to please any mom this Mother’s Day.


Blueberry Lemon Ricotta Cake
Serves: 8
  • Vegetable oil
  • 1½ cups all-purpose flour, plus more for dusting blueberries
  • 1 cup sugar
  • ¾ teaspoon salt
  • 2 teaspoons baking powder
  • Zest of one lemon
  • ¼ cup lemon juice
  • 3 large eggs
  • ½ teaspoon vanilla
  • 1½ cups fresh whole milk ricotta
  • ½ cup (1 stick) unsalted butter, melted
  • 1 cup fresh blueberries, divided
  1. Preheat oven to 350 degrees
  2. Lightly coat sides and bottom of a 9 inch cake pan with vegetable oil
  3. In a large bowl, whisk together flour, sugar, salt and baking powder
  4. In a medium bowl, whisk together lemon zest, lemon juice, eggs, vanilla, ricotta
  5. Add in butter, mix to combine
  6. Place ¾ of the blueberries in a bowl and add two pinches of flour, mix gently to combine (this prevents the blueberries from falling to the bottom of the cake batter)
  7. Add blueberries to cake batter and gently fold in
  8. Add batter into cake pan
  9. Place remaining blueberries over the top of the cake
  10. Bake for 50-55 minutes or until golden brown
  11. Place cake pan on cooling rack for 20 minutes before serving


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