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.

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.

- 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.

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.

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

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

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

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

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

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.

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.

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

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.

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.

More Bundt Cakes
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More Cake Recipes
- Moist Carrot Cake with Cream Cheese Frosting
- Dairy Free Chocolate Cake
- Vegan Lemon Cake
- Eggless Chocolate Lava Cake
Common Questions for my Lemon Ricotta Blueberry Cake
Ricotta cheese is key for the moist, rich texture, but you can try substituting with full-fat yogurt or mascarpone in a pinch.
Absolutely! Just swap the regular flour for a gluten-free flour blend designed for baking.
The cake is done when it's golden brown on top and a tester inserted into the center comes out clean.
Yes, it keeps well in the fridge for a few days. Just ensure it's properly covered or stored in an airtight container.

Easy Lemon Ricotta Blueberry Cake
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.
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