Lemon Ricotta Blueberry Cake with Blueberry Glaze

Why You Will Love My Lemon Ricotta Blueberry Cake

• This moist lemon blueberry cake has a soft, tender crumb that holds together beautifully when sliced.
• Full-fat ricotta keeps the texture light and fluffy without feeling heavy.
• Fresh lemon zest and juice give every bite a bright, zingy citrus kick.
• The homemade blueberry glaze adds a stunning colour and a bakery-worthy finish.
• It bakes in a bundt pan so it looks impressive with very little effort.
• Works beautifully as a breakfast bundt cake, a brunch centrepiece, or an afternoon dessert.
• You can swap the blueberries each season and get a completely different cake every time.

If you love lemon bakes, my Lemon Loaf Cake, Lemon Curd, and Lemon Meringue Tarts are worth a look too.

Why Ricotta Makes This Lemon Ricotta Cake Different

Most cakes rely on butter alone for moisture. Ricotta does something different. It adds a subtle creaminess and a slight tang that makes the crumb of this lemon ricotta cake light and soft without drying it out. The result is a texture that holds together cleanly when sliced but feels tender and fluffy in every bite.

For the best result with this ricotta cake recipe, use full-fat whole milk ricotta. Low-fat versions hold more water and can affect how the batter comes together. If your ricotta looks watery, drain it briefly through a sieve before using it.

Ingredients For Lemon Ricotta Blueberry Cake

For the cake:

• Unsalted butter. Softened to room temperature. Adds richness and helps create a tender crumb.
• Granulated sugar. Sweetens the cake and contributes to a soft, even texture.
• Whole milk ricotta. The key to this moist lemon ricotta cake. Full-fat gives the best result.
• Eggs. Provide structure and help the cake rise evenly.
• Vanilla extract. Rounds out the flavour and balances the citrus.
• Lemon zest and lemon juice. Use a fresh lemon for both. The zest carries the most flavour.
• All-purpose flour. Gives the cake structure while keeping it tender.
• Baking powder and baking soda. Together these create a good rise and a light crumb.
• Salt. Balances the sweetness and enhances every other flavour.
• Fresh blueberries. Folded into the batter in two layers for even distribution throughout this blueberry lemon ricotta bundt cake.

For the blueberry glaze:

• Frozen blueberries. Thawed and strained. The juice gives the blueberry glaze its deep colour and natural flavour.
• Powdered sugar. Sweetens and thickens the glaze to a pourable consistency.
• Lemon juice. Adds gentle tartness to balance the sweetness of the glaze.

How To Make Lemon Ricotta Blueberry Cake

Step 1. Preheat and Prepare Your Pan

Preheat your oven to 180°C (350°F). Grease your bundt pan thoroughly, getting into all the grooves. A well-greased pan is the difference between a cake that releases cleanly and one that tears.

Step 2. Sift Your Dry Ingredients

Sift together the flour, baking powder, baking soda, and salt into a bowl. Stir to combine and set aside. Sifting prevents lumps and ensures the leavening is evenly distributed throughout the batter.

Step 3. Cream Butter and Sugar

Beat the softened butter and sugar together with a hand mixer until pale, light, and fluffy. This takes about 3 to 4 minutes. It is worth doing properly. This step is what gives this moist lemon blueberry cake its lift.

Step 4. Add the Ricotta

Add the ricotta to the butter and sugar mixture and blend until smooth. The batter will look creamy and slightly dense at this stage. That is exactly right.

Step 5. Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Nest, add the vanilla and mix to combine. Adding eggs gradually prevents the batter from splitting.

Step 6. Add Lemon

Stir in the lemon juice and lemon zest. The batter will smell incredible at this point! Don't skip the zest. It carries far more flavour than the juice alone and is what gives this lemon ricotta cake its bright citrus character.

Step 7. Fold in the Dry Ingredients

Gently fold the sifted dry ingredients into the wet mixture until just combined. Stop as soon as no dry streaks remain. Overmixing develops the gluten and can make the cake tough.

Step 8. Layer the Batter and Blueberries

Spoon half the batter into the prepared bundt pan and smooth it out. Scatter a layer of blueberries evenly over the batter. Add the remaining batter, smooth the top, and scatter the remaining blueberries over the surface.

Step 9. Bake

Bake for 35 to 40 minutes or until a toothpick inserted into the thickest part comes out clean. Every oven is slightly different so start checking at 35 minutes.

Step 10. Cool in the Pan

Allow the cake to cool in the pan for 15 minutes before turning it out. Don't rush this step. The cake needs time to firm up or it may break when you flip it.

Step 11. Cool Completely on a Wire Rack

Turn the cake out onto a wire rack and allow it to cool completely before glazing. Glazing a warm cake will cause the blueberry glaze to run straight off.

Step 12. Make the Blueberry Glaze for the Cake

Thaw the frozen blueberries and strain them through a fine sieve, pressing gently to extract as much juice as possible. Mix the blueberry juice with powdered sugar and lemon juice until smooth and pourable. Add a little extra powdered sugar if you want it thicker.

Step 13. Glaze and Serve

Dust the cooled lemon ricotta blueberry cake lightly with powdered sugar if you like, then drizzle the blueberry glaze generously over the top. Let it set for a few minutes before slicing.

My Top Tip for the Best Lemon Ricotta Blueberry Cake 💡

Bring everything to room temperature before you start. Butter, eggs, and ricotta that are too cold won't blend smoothly, and you can end up with a lumpy batter and uneven texture. Take everything out of the fridge at least 30 minutes before baking. It is a small step that makes a real difference to the final crumb of this moist lemon blueberry cake.

Storage and Make-Ahead Tips

• Room temperature. Store this lemon ricotta blueberry cake covered for up to 2 days. It is actually lovely the next day once the flavours have had time to settle.
• Refrigerator. Store covered in the fridge for up to 4 days. Bring to room temperature before serving for the best texture.
• Make ahead. Bake and cool the cake completely, then wrap it tightly and refrigerate without the blueberry glaze. Make and add the glaze on the day you plan to serve it for the freshest finish.
• Freezer. This blueberry lemon ricotta bundt cake freezes well without the glaze. Wrap individual slices and freeze for up to 2 months. Thaw at room temperature and glaze before serving.

Seasonal Variations on This Lemon Ricotta Cake

One of my favourite things about this ricotta cake recipe is how easily it adapts to whatever fruit is in season.

Spring. Strawberry Ricotta Bundt Cake.

Replace the blueberries with fresh hulled strawberries cut into halves. A little fresh basil in the batter pairs surprisingly well with the strawberry and lemon combination.

Summer. Raspberry Lemon Ricotta Cake.

Swap the blueberries for fresh raspberries. The tartness of raspberries works beautifully against the creamy ricotta and bright lemon. The color is stunning too.

Autumn. Cranberry Ricotta Bundt Cake.

Use fresh cranberries and add a pinch of cinnamon or nutmeg to the batter. Festive, tart, and gorgeous against the pale crumb.

Winter. Orange and Ricotta Bundt Cake.

Replace the lemon with orange zest and juice, and swap the blueberries for dried cranberries or fresh pomegranate seeds scattered over the glaze.

More Cake Recipes

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