Lemon Blueberry Ricotta Pound Cake

Lightly sweet and wonderfully moist, this Lemon Blueberry Ricotta Pound Cake is an easy berry dessert you are going to love.

In our household, this blueberry lemon ricotta cake has quickly become a favorite. In fact, Michael has dubbed this the "best fruit dessert ever." So I don't know if that is an official award or anything, but it certainly earned him some brownie points!

Similar to a lemon blueberry ricotta coffee cake, just without exact "pound" measurements. The texture of this is unbelievably moist and tender.

This delicious cake is moist, dense, and rich in flavor. You get bursts of bright lemon and sweet blueberry in every bite. Ricotta lightens it up slightly. You will want to use full fat ricotta here, it gives the best flavor and texture.

Need a recipe to use up leftover ricotta? This is the one! Ricotta is often used in italian cooking for both sweet and savory dishes. It is used in recipes like simple lemon ricotta pasta, in venison lasagna to sit between layers of noodles and sauce, as well as part of ravioli filling.

Ricotta is also a known ingredient in italian desserts like cookies and cheesecake. Baking with ricotta adds moisture and creaminess to a dish.

Why you'll love this recipe

Ingredients for ricotta cake

How to Make an Easy Lemon Blueberry Ricotta Cake

Step 1. Preheat oven to 375 degrees Fahrenheit. In the bowl of your stand mixer, add room temperature butter, sugar, and ricotta cheese.

Step 2. Cream wet ingredients together with the paddle attachment until light and fluffy-- about 3-4 minutes.

Step 3. One at a time, add in eggs, mixing for 30 seconds between additions.

Step 4. Add lemon zest, lemon juice, and vanilla and mix for 30 seconds.

Step 5. In a separate bowl, combine dry ingredients. Using a rubber spatula, fold dry ingredients to the wet ingredients a little at a time until just combined.

Step 6. Coat blueberries in a tablespoon of flour. Fold in fresh blueberries. Use a spatula to gently incorporate into the cake batter.

Step 7. Butter a standard loaf pan very well and pour cake batter into pan.

Step 8. Bake cake in preheated oven for around 60 minutes, or until a toothpick comes out cleanly. Allow to cool before releasing from pan.

Recipe Tips

• Coat your blueberries in a tablespoon or two of flour to prevent them from sinking to the bottom of the cake as it bakes.
• Use well greased loaf pan or even a bundt cake pan to bake this cake. I like to grease my pan with butter to carryover that butter taste from the cake.
• Frozen blueberries work great in this cake recipe and you don't have to adjust the measurements at all. Mix them in straight from frozen, just as you would with fresh blueberries. They may make the cake a little tinged blue/purple as they thaw, but nothing that will affect the taste (it actually looks rather beautiful).
• This ricotta cake can be left at room temperature for a few hours. However, the blueberries continue to release their moisture as time goes on, so I recommend storing it in an airtight container in the fridge after that.

Lemon Blueberry Ricotta Pound Cake

Sarah Baumeister

A simple but beautiful italian dessert, this easy blueberry lemon ricotta pound cake is perfect for spring and summer.

4.58 from 21 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Baked Goods

Cuisine Italian

Servings 12 servings

Calories 233 kcal

Ingredients

  

1x2x3x

• ▢ ¾ cup Whole Milk Ricotta Cheese
• ▢ 1 ½ cups All Purpose Flour
• ▢ 1 Lemons Juice and Zest
• ▢ 1 ½ cups Fresh Blueberries
• ▢ 3 Eggs
• ▢ 2 tsp. Vanilla
• ▢ ½ tbsp. Baking Powder
• ▢ 1 cup sugar
• ▢ 1 tsp. Salt
• ▢ 6 tbsp. Butter

Instructions

 

• Preheat oven to 375 degrees Fahrenheit.
• In the bowl of your stand mixer, add room temperature butter, sugar, and ricotta cheese. Cream wet ingredients together with the paddle attachment until light and fluffy-- about 3-4 minutes.
• One at a time, add in eggs, mixing for 30 seconds between additions.
• Add lemon zest, lemon juice, and vanilla and mix for 30 seconds.
• In a separate bowl, combine dry ingredients. Using a rubber spatula, fold dry ingredients to the wet ingredients a little at a time until just combined.
• Coat blueberries in a tablespoon of flour (See note). Fold in fresh blueberries. Use a spatula to gently incorporate into the cake batter.
• Butter a standard loaf pan very well and pour cake batter into pan.
• Bake cake in preheated oven for around 60 minutes, or until a toothpick comes out cleanly. Allow to cool before releasing from pan.

Notes

Coat your blueberries in a tablespoon or two of flour to prevent them from sinking to the bottom of the cake as it bakes.

Nutrition

Serving: 1gCalories: 233kcalCarbohydrates: 33gProtein: 5gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 65mgSodium: 302mgPotassium: 78mgFiber: 1gSugar: 19gVitamin A: 325IUVitamin C: 7mgCalcium: 82mgIron: 1mg

Tried this recipe?Let us know how it was!