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    Home » Recipes » Cakes

    Lemon Ricotta Blueberry Cake So Delicious

    Published: Dec 17, 2023 · Modified: Mar 20, 2025 by Fay · This post may contain affiliate links · Leave a Comment

    JUMP TO RECIPE RATE THIS RECIPE

    This Lemon Ricotta Blueberry Cake is soft, fluffy, and packed with fresh citrus flavor. The moist cake gets its rich texture from ricotta cheese, while juicy blueberries add bursts of sweetness in every bite. Perfect for breakfast, brunch, or dessert, this easy blueberry lemon ricotta cake from scratch requires simple ingredients and no special equipment. The combination of lemon zest, fresh blueberries, and creamy ricotta cheese creates a homemade cake with a light, delicate crumb. If you’re looking for the best lemon ricotta blueberry cake recipe, this one delivers a soft and fluffy texture with a refreshing hint of citrus.

    Lemon Ricotta Blueberry Cake
    Table of Contents
    • Why You Will Love My Lemon Ricotta Blueberry Cake
    • Ingredients For Lemon Ricotta Blueberry Cake
    • How To Make Lemon Ricotta Blueberry Cake
    • My Top Tip 💡
    • Seasonal Variations
    • More Bundt Cakes
    • Make It ✨ Snap It 📸 Share It! 🍨
    • More Cake Recipes
    • Common Questions for my Lemon Ricotta Blueberry Cake
    • Recipe: Easy Lemon Ricotta Blueberry Cake

    Why You Will Love My Lemon Ricotta Blueberry Cake

    • Moist texture with a perfect balance of citrus and sweetness.
    • Ricotta cheese creates a soft and fluffy texture with a slight tang.
    • Fresh blueberries add natural sweetness and juicy bursts in every bite.
    • Lemon zest and lemon juice enhance the bright citrus flavor. Great for breakfast, brunch, or dessert—versatile and easy to make.
    • A homemade cake that feels bakery-quality with minimal effort. If you want the best lemon ricotta blueberry cake recipe, this one delivers.
    • An easy blueberry lemon ricotta cake from scratch with simple ingredients.

    If you're a fan of lemon just like me, then you're definitely going to want to check out my Lemon Loaf Cake, Lemon Curd and Lemon Meringue Tarts recipes. They're easy to make and totally delicious. I have a hunch you'll love them as much as I do!

    Ingredients For Lemon Ricotta Blueberry Cake

    • Unsalted Butter – Adds richness and moisture while helping create a tender crumb.
    • Granulated Sugar – Sweetens the cake and helps achieve a soft texture.
    • Ricotta Cheese – The secret to a soft and fluffy texture while adding a subtle creaminess and slight tang.
    • Eggs – Provide structure and help the cake rise for a light, airy texture.
    • Vanilla Extract – Enhances the flavors and balances the citrus notes.
    • Lemon Zest & Lemon Juice – Key to the cake’s bright, fresh citrus flavor, complementing the blueberries perfectly.
    • All-Purpose Flour – Forms the cake’s structure and keeps it sturdy yet soft.
    • Baking Powder & Baking Soda – Leavening agents that help the cake rise and create a light, airy texture.
    • Salt – Enhances the flavors and balances the sweetness.
    • Fresh Blueberries – Provide bursts of natural sweetness and juicy texture throughout the cake.
    lemon ricotta blueberry glazing
    • Frozen Blueberries – Give the glaze a natural purple color and an extra layer of blueberry flavor.
    • Powdered Sugar – Sweetens and thickens the glaze for a smooth consistency.
    • Lemon Juice – Adds a slight tartness to balance the sweetness of the glaze.
    lemon ricotta blueberry cake glaze

    How To Make Lemon Ricotta Blueberry Cake

    Preheat Oven: Begin by preheating your oven to 180 degrees Celsius (350 degrees Fahrenheit).

    Prepare Dry Ingredients: Sift together the all-purpose flour, baking powder, baking soda, and a pinch of salt in a bowl. Mix well and set aside.

    Lemon Ricotta Blueberry Cake Cupcake Savvy

    Cream Butter and Sugar: Use a hand mixer to cream together softened unsalted butter and superfine sugar until light and fluffy.

    Lemon Ricotta Blueberry Cake Cupcake Savvy (1)

    Incorporate Ricotta: Add fresh whole milk ricotta to the butter-sugar mixture and blend until smooth.

    Beating ricotta cheese into the cake batter for a soft and fluffy texture

    Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then, incorporate vanilla for added flavor.

    Lemon Ricotta Blueberry Cake Cupcake Savvy (2)

    Infuse with Lemon: Stir in lemon juice and lemon zest to infuse the batter with a citrusy kick.

    Lemon Ricotta Blueberry Cake Cupcake Savvy (3)

    Combine Wet and Dry Ingredients: Gently fold the sifted dry ingredients into the wet mixture until just combined. Be careful not to overmix.

    Lemon Ricotta Blueberry Cake Cupcake Savvy (4)

    Assemble in Bundt Pan: Grease a Bundt pan and add half of the batter. Scatter blueberries evenly, then add the remaining batter. Top with more blueberries.

    lemon ricotta blueberry pan

    Bake: Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted comes out clean.

    Cool in Pan: Allow the cake to cool in the pan for 15 minutes.

    Transfer to Wire Rack: Carefully turn the cake out onto a wire rack to cool completely.

    lemon ricotta blueberry cooling

    Prepare Blueberry Glaze: Thaw and strain frozen blueberries, then mix the juice with powdered sugar and lemon juice to create a glaze.

    Lemon Ricotta Blueberry Cake Cupcake Savvy (5)

    Decorate the Cake: Dust the cooled cake with powdered sugar and drizzle the blueberry glaze over the top. Enjoy your delicious Lemon Ricotta Blueberry Cake.

    lemon ricotta blueberry glazing 1

    My Top Tip 💡

    For a moist, soft, and fluffy Lemon Ricotta Blueberry Cake, always use room temperature ingredients. This allows the butter, eggs, and ricotta cheese to blend smoothly, creating a uniform batter and a better rise. A well-mixed batter ensures an easy blueberry lemon ricotta cake from scratch with the perfect light and airy texture. If your ingredients are too cold, the batter may become lumpy, affecting the final result. Let everything sit at room temperature for at least 30 minutes before you start baking for the best lemon ricotta blueberry cake recipe every time.

    Seasonal Variations

    Adding a seasonal twist to your Lemon Ricotta Blueberry Cake can make it even more delightful and appropriate for different times of the year. Here are some variations that take advantage of the flavors of each season:

    Spring: Lemon Ricotta and Strawberry Bundt Cake: Replace blueberries with fresh, ripe strawberries, which are in season during spring. You can also add a handful of chopped fresh basil to the batter to enhance the strawberry flavor

    Summer: Lemon Ricotta and Raspberry Bundt Cake: Swap out the blueberries for plump, juicy raspberries, a classic summer fruit.

    Fall: Lemon Ricotta and Cranberry Bundt Cake: Incorporate fresh cranberries into the cake batter for a tart and festive touch. Add a pinch of ground cinnamon or nutmeg to the batter to capture the warm, cozy flavors of autumn.

    Winter: Spiced Lemon Ricotta Blueberry Cake: Stick with blueberries, but add a hint of winter spices like ground cloves, cinnamon, or cardamom for a comforting winter twist. Consider a warm lemon-infused honey glaze to evoke the coziness of winter.

    Year-Round: Lemon Ricotta and Mixed Berry Bundt Cake: Combine a variety of seasonal berries, such as strawberries, blueberries, raspberries, and blackberries, for a colorful and flavorful cake that can be enjoyed throughout the year.

    Lemon Blueberry Ricotta Cake Cupcake Savvy

    More Bundt Cakes

    • Chocolate Bundt Cake with Ganache Drizzle
    • Vegan Chocolate Cake

    Make It ✨ Snap It 📸 Share It! 🍨

    If you whip up one of my desserts, I’d love to see it! 😍 Tag me on Instagram or Facebook so I can check out your creation. I’ll be reposting my favorites and giving shout-outs in my stories! 🎉 It’s always fun to see your unique twists on my recipes, so don’t be shy—snap a pic and share it! 📢🍰 #CupcakeSavvysKitchen

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    Common Questions for my Lemon Ricotta Blueberry Cake

    What if I don't have ricotta cheese?

    Ricotta cheese is key for the moist, rich texture, but you can try substituting with full-fat yogurt or mascarpone in a pinch.

    Can I make this cake gluten-free?

    Absolutely! Just swap the regular flour for a gluten-free flour blend designed for baking.

    How do I know when the cake is done?

    The cake is done when it's golden brown on top and a tester inserted into the center comes out clean.

    Can this cake be made ahead of time?

    Yes, it keeps well in the fridge for a few days. Just ensure it's properly covered or stored in an airtight container.

    Have you tried this recipe? Tag me @CupcakeSavvysKitchen and I will share your pic in my stories!
    YouTube video
    Lemon Ricotta Blueberry Cake

    Easy Lemon Ricotta Blueberry Cake

    Prep Time: 25 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 1 hour hour 5 minutes minutes
    Print Pin
    When life hands you lemons, why not use them to whip up a delicious Lemon Ricotta Blueberry Cake. This beautiful-looking dessert combines the zesty freshness of lemons with the creaminess of ricotta cheese and the sweet burst of blueberries. 
    Servings: 12
    Prevent your screen from going dark

    INGREDIENTS

    Cake
    • 170 g (6 oz) butter unsalted and softened
    • 1½ cups (1.5 cups) sugar
    • 500 g (17.64 oz) whole milk ricotta
    • 3 (3) eggs large
    • 2 teaspoon (2 teaspoon) vanilla
    • ⅓ cup (0.33 cup) lemon juice
    • 2 teaspoon (2 teaspoon) lemon zest
    • 1½ cups (1.5 cups) all-purpose flour
    • 2½ teaspoon (2.5 teaspoon) baking powder
    • ½ teaspoon (0.5 teaspoon) baking soda
    • 1 pinch (1 pinch) salt
    • ½ cup (0.5 cup) blueberries
    Blueberry Glaze
    • ⅓ cup (0.33 cup) blueberries I used frozen
    • 1 cup (1 cup) powdered sugar
    • 2 teaspoon (2 teaspoon) lemon juice
    Garnish
    • 2 teaspoon (2 teaspoon) powdered sugar

    INSTRUCTIONS

    Cake
    • Preheat your oven to 180℃/350℉
    • Start by sifting the flour, baking powder, baking soda, and a pinch of salt into a bowl. Mix well, and then set this dry ingredient mixture aside.
    • In a large mixing bowl, use a hand mixer to combine the softened butter and sugar until the mixture is light and fluffy.
    • Add the fresh ricotta to the butter-sugar mixture and blend it well until the batter is smooth.
    • Incorporate the eggs, one at a time, ensuring that each egg is fully mixed into the batter before adding the next.
    • Stir in the vanilla, lemon juice, and lemon zest to infuse the batter with a burst of citrusy goodness.
    • Gently fold the sifted dry ingredients into the wet mixture, ensuring that there are no lumps. The batter should be thick and smooth.
    • Grease a Bundt Pan and add half of the cake batter. Scatter half of the blueberries evenly over the batter. Then, add the remaining batter and smooth the top. Scatter the rest of the blueberries on top.
    • Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Bake the cake for 35 to 40 minutes or until a toothpick inserted into the cake comes out clean.
    • Allow the cake to cool in the pan for 15 minutes. Then, carefully turn it onto a cooling rack to cool completely.
    Blueberry Glaze
    • To prepare the glaze, strain the thawed blueberries to capture the juice. You can also gently squash the blueberries in a strainer to extract more juice. In a separate bowl, mix the blueberry juice with powdered sugar and lemon juice until you achieve a smooth and pourable consistency. You can adjust the amount of powdered sugar to get the desired thickness.
    • Dust the cooled cake with powdered sugar for an elegant touch. Then, drizzle the blueberry glaze over the cake, letting it cascade down the sides, enhancing both the flavor and appearance of your creation.

    NOTES

    Fresh whole-milk ricotta works best.

    NUTRITION

    Calories: 321kcal | Carbohydrates: 50g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 245mg | Potassium: 53mg | Fiber: 1g | Sugar: 36g | Vitamin A: 420IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 1mg
    Tried this recipe?Tag me @CupcakeSavvysKitchen and I will share your pic in my stories!

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    Cupcake Savvy's Kitchen

    Hi, I'm Fay! As a devoted home baker turned YouTuber, I'm here to share my passion for all things dessert as well as the ins and outs of Content Creation for those of you who would like to give it a shot! Expect a sprinkle of creativity, a dash of indulgence, and a whole lot of joy as we whip up confections that are not just delicious but also a feast for the eyes.

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