Blueberry Lemon Ricotta Cake

Moist Ricotta Cake

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

Curved Arrow
Scribbled Underline


– 1 cup Whole Milk Ricotta Cheese – 1 ½ cups All Purpose Flour – 2 Lemons, Juice and Zest – 1 cup Fresh Blueberries – 3 Eggs – 1 tsp. Vanilla – ½ tbsp. Baking Powder – ¾ cup sugar – 1 tsp. Salt – ½ cup Butter (1 stick) – ¼ cup Powdered Sugar (for serving)

COOK TIME: 40 min 


White Scribbled Underline

Cream together butter, sugar, lemon juice & zest, and vanilla. Then add eggs. 

Stir in ricotta cheese.

Combine dry ingredients and incorporate. 

Gently add in blueberries. 

Pour into a springform pan and bake at 375 for 40-45 minutes. 

Allow to cool and top with powdered sugar before serving. 

Click the link below for full instructions!

Scribbled Underline 2