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Blueberry Ricotta Cake Recipe

Easy Blueberry Ricotta Cake with lemon glaze is perfect served as a coffee or breakfast cake. Ricotta cake is a delicately sweet and elegant dessert with a clafoutis-like texture.

We love blueberry desserts like our popular Blueberry Lemon Cake, epic Blueberry Pie, or loaded Blueberry Crumble. This blueberry ricotta cake does not disappoint.

Blueberry Ricotta Cake with lemon glaze sliced on a cake platter

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Blueberry Ricotta Cake Recipe:

I was tempted to call this a cheesecake but the texture isn’t what you would expect from cheesecake. Ricotta cake is a cross between a clafoutis, custard, soufflé and cheesecake. You’ll have to try it for yourself, then report back and share your thoughts. This blueberry lemon ricotta cake is a delight and I particularly good served slightly warm, dripping with lemon glaze.

slice of blueberry ricotta cake on a blue plate with fork

What is Ricotta Cheese?

Ricotta cheese is made from whey leftover from making other cheeses. It is inexpensive and available in the refrigerated cheese aisle of most grocery stores, or you can make homemade ricotta. It is smooth and slightly grainy in texture. Ricotta is a versatile cheese and works well in sweet desserts like this ricotta cake and in savory dishes like Classic Lasagna.

Can I substitute with Cottage Cheese?

The flavor profile of cottage cheese is similar to ricotta but the texture is different as even “small curd” cottage cheese has significantly larger curd than ricotta cheese. If you must substitute, drain and mash the cottage cheese first.

Ricotta cheese, sour cream, blueberries, eggs, sugar and cake ingredients

How to Make Ricotta Cake:

This cake is simple to assemble and your oven does the rest.

  1. Pre-heat the oven, grease and line a 9″ springform pan and whisk together dry ingredients.
  2. Beat eggs and sugar until frothy
  3. Blend in melted butter, ricotta, sour cream, vanilla and lemon zest.
  4. Add flour mixture, mixing until combined then transfer to pan, top with blueberries and bake

step by step tutorial how to make ricotta cake

It will poof up slightly in the center like a typical cheesecake and relax down slightly as it cools. Once it’s out of the oven, let it rest in the pan for 20 minutes then transfer to a cake platter and serve warm with lemon glaze.

ricotta cake before and after baking

How to Make Lemon Glaze:

It really doesn’t get any easier and all you need for a good lemon glaze are 2 ingredients: (1) FRESH lemon juice and (2) powdered sugar. Stir to combine and add more lemon juice for a thinner glaze or add more powdered sugar for a thicker glaze. Lemon glaze adds a fresh pop of lemon flavor to many fruit-based cakes or these Blueberry Muffins.

lemon glazed stirred in a bowl

More Breakfast Cake Recipes:

These breakfast cakes all have 2 things in common: easy and delicious! They come together fast and are wonderful for unexpected (or expected) company.

Ricotta Breakfast Cake sliced on a blue cake platter

This Ricotta Cake was inspired by the Blueberry Breakfast Cake from King Arthur Flour. 

Blueberry Ricotta Cake

5 from 17 votes
Prep Time: 15 minutes
Cook Time: 1 hour
Cake Cooling: 20 minutes
Total Time: 1 hour 15 minutes
Ricotta cake slice being removed from cake

This easy Blueberry Ricotta Cake is perfect served as a breakfast or coffee cake. Ricotta cake is a delicately sweet and elegant dessert with a clafoutis-like texture. 

Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $10-$12
Keyword: ricotta cake
Calories: 439 kcal
Servings: 8 slices

Ingredients

For the Blueberry Ricotta Cake:

For the Glaze:

  • 1 cup powdered sugar
  • 2 Tbsp lemon juice freshly squeezed

Instructions

How to Make Ricotta Cake:

  1. Preheat oven to 350˚F. Grease a 9” springform pan and line the bottom with a ring of parchment. Whisk together flour, salt and baking powder and set aside.

  2. In a large mixing bowl, beat together eggs and sugar on high speed for 2 minutes until frothy.
  3. Blend in melted butter until smooth. Add 15 oz ricotta, 1/4 cup sour cream, 1 tsp vanilla extract and 1 Tbsp lemon zest and beat on medium speed for 1 minute or just until blended.

  4. Add flour mixture and beat on low speed just until incorporated. Pour batter into prepared pan and sprinkle 1 1/2 cups blueberries evenly over the top.

  5. Bake in the center of oven at 350˚F for 60-65 min or until edges are lightly browned and cake appears set. It will still have a slight jiggle in the center. Remove from oven and cool 20 minutes in the pan then transfer to a cake platter. Once cake is on the cake platter, you should be apple to easily slide out the parchment from under the cake.

How to Make Lemon Glaze:

  1. In a small bowl or measuring cup, stir together powdered sugar and lemon juice, adding more juice or powdered sugar to thin or thicken the glaze to desired consistency. Drizzle over warm cake and serve.

Nutrition Facts
Blueberry Ricotta Cake
Amount Per Serving
Calories 439 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 13g81%
Cholesterol 143mg48%
Sodium 230mg10%
Potassium 261mg7%
Carbohydrates 50g17%
Fiber 1g4%
Sugar 34g38%
Protein 10g20%
Vitamin A 770IU15%
Vitamin C 5.2mg6%
Calcium 192mg19%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Lauren
    August 14, 2019

    Fantastic cake. I made it with home made ricotta and organic blueberries from the farm up the road. Since I learned how to make ricotta I have been looking for recipes using it. Thanks for this. Reply

    • Natashas Kitchen
      August 14, 2019

      I can imagine how great this tastes with farm fresh ingredients. Reply

  • August 11, 2019

    Such a fabulous recipe, Natasha! I replaced the sugar with stevia/monkfruit sweetener and used spelt flour instead of regular plain flour. It came out beautiful. Thanks so much for sharing! Reply

    • Natashas Kitchen
      August 12, 2019

      That’s just awesome!! Thank you for sharing your wonderful review and for sharing that with me. Reply

  • Natalia
    August 9, 2019

    Is there any reason why the blueberries would all sink to the bottom? Reply

    • Natashas Kitchen
      August 9, 2019

      Hi Natalia, I haven’t had that happen. We are more than happy to troubleshoot, was anything altered in the recipe? Reply

  • Rodaba
    July 31, 2019

    Wow ! The recipe was so simple to follow – for someone like me who isn’t good at cooking or baking. It surprised me how perfect the cake came out from the very first try. I will bake it again this weekend for the family. Reply

    • Natashas Kitchen
      July 31, 2019

      I’m so happy to hear that! Thank you for sharing your great review! Reply

    • Jesse
      July 31, 2019

      I concur completely: this is a favorite recipe for me to make with my five-year-old, who is much more meticulious about beating the eggs to a proper froth (“It says TWO MINUTES, Papa!”) than I… and I get better results with his help! Reply

  • Elena
    July 23, 2019

    I made it with mascarpone+cream cheese as I couldn’t find ricotta. The result was still amazing. Reply

    • Natashas Kitchen
      July 23, 2019

      That’s just awesome!! Thank you for sharing your wonderful feedback! Reply

  • Min
    July 22, 2019

    Hello Natasha,
    Thank you for this delicious recipe!

    How long can this cake go without refrigeration? Reply

    • Natashas Kitchen
      July 22, 2019

      Hi Min, Yes, you would want to refrigerate this cake. We haven’t tested leaving it out for an extended period of time so I cannot advise. If you experiment, let me know how you liked the recipe. Reply

  • Martha Conley
    July 21, 2019

    This cake was delicious!! Easy and cool on a hot summer day. Reply

    • Natashas Kitchen
      July 21, 2019

      I’m so happy you enjoyed that. Reply

  • Lucille madden
    July 18, 2019

    I would love a gluten free low calorie birthday cake. My birthday is Sunday and would love a great idea for a low calorie,cause i am on a diet and would love my cake thank you and will be waiting to here. Reply

    • Natashas Kitchen
      July 18, 2019

      Happy Birthday Lucille! Have you tried our Almond Cake yet? Reply

  • Lisa
    June 25, 2019

    Thank Natasha! This cake is amazingly delicious!! I just love how the blueberries sit on the top. I’ve got two pie crusts chilling (thanks for that recipe too!) Blueberry pie tomorrow :). I just love blueberry season here in NJ.

    Thanks again for the great recipe! Reply

    • Natashas Kitchen
      June 25, 2019

      Thank you for the wonderful review! I’m so happy you enjoyed that. Reply

  • Lyuda
    June 20, 2019

    Hey Natasha, I was wondering do you think cherries would work instead of blueberries? Reply

    • Natashas Kitchen
      June 20, 2019

      Hi Lyuda, I haven’t tested that so I cannot advise. If you experiment, let me know how you liked the recipe. Reply

  • Gail
    June 18, 2019

    I love the cake I tried making it with strawberries instead of blueberries today and it wasn’t nearly as good, I have made alot of recipes from your site and my family and I have enjoyed all of them,thank you Reply

    • Natashas Kitchen
      June 18, 2019

      Hi Gail! Thank you so much for sharing that with us! Reply

  • Gail
    June 18, 2019

    I have a 10 inch spring form pan will it still work for this cake? Reply

    • Natashas Kitchen
      June 18, 2019

      Hi Gail, I haven’t tested that but I think it could work, the outcome may be a little thinner. If you experiment, let me know how you liked the recipe Reply

  • Renee Robertazzi
    June 13, 2019

    I have made this delicious cake twice already. I am making 2 more this weekend doe Father’s Day. Question…any way I can make this gluten free? Can I use almond flour instead of regular flour? Would the measurements be the same?
    Thank for all the wonderful recipes! Reply

    • Natashas Kitchen
      June 13, 2019

      Hi Renee, I honestly have not tested this gluten free so I cannot advise. If you experiment I would love to know how you like that! Reply

  • Olga Ortiz (Popova)
    May 29, 2019

    I have tried this recipe for the first time yesterday with slight alteration: 1 cup of sugar and 1 dry pint of blueberries. It tastes heavenly good. Lemon glaze is so amazingly complimentary to blueberries and creaminess of ricotta. It is quite refreshing (if you can use this definition towards cakes per se) especially once the cake left overnight in the refrigerator. Yummmmmm. I have a picture how it turned out, just do not know how to send it;) Reply

    • Natashas Kitchen
      May 30, 2019

      Hi Olga! I’m so happy you enjoyed this recipe! Thank you for that feedback & great review! Reply

  • Lidiya Baranets
    May 26, 2019

    Hey Natasha !
    Awesome recipe. Thanks for sharing. Quick question. When my cake comes out of the oven its nice and fluffy but as soon as it cools it shrinks . Why is that? Any tips?
    Thanks. Reply

    • Natasha
      May 26, 2019

      Hi Lidiya, as with most cheesecakes, that is expected and normal. You will note in the photos, it is slightly raised at the edges. I hope you love the recipe! Reply

  • Gina
    May 23, 2019

    Absolutely love this combination and uniqueness! I already made it 3 times and one of the times I made it with fresh strawberries. It wasn’t too bad with the strawberries but I liked it with blueberries better. 5 stars! Reply

    • Natashas Kitchen
      May 23, 2019

      That’s just awesome!! Thank you for sharing your wonderful review Gina! Reply

  • Kseniya
    May 18, 2019

    This sounds absolutely delicious. Do you think it would work with blackberries? Reply

    • Natashas Kitchen
      May 18, 2019

      Hi Kseniya, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe. Reply

      • Kseniya
        May 20, 2019

        Thank you for this recipe. I actually decided not to risk it and ended up making it with blueberries. It is perfect. Not too sweet, just right! Reply

        • Natashas Kitchen
          May 20, 2019

          I’m so happy you enjoyed that, Kseniya!! Thank you for sharing that with me Reply

      • Taylor Evans
        June 20, 2019

        How should you store the cake once it’s baked? Room temp or refrigerator? Thanks! Can’t wait to try it!!! Reply

        • Natasha
          June 20, 2019

          Hi Taylor, we covered it with plastic wrap and stored in the refrigerator overnight. Reply

  • Steven Kronish
    May 15, 2019

    Does the cake need to be refrigerated
    It came out beautiful Reply

    • Natashas Kitchen
      May 15, 2019

      Hi Steven, Yes, you would want to refrigerate this cake. Reply

      • Rose
        May 17, 2019

        Can you make this with farmers cheese instead of ricotta? Reply

        • Natashas Kitchen
          May 19, 2019

          Hi Rose, I haven’t tested that so I cannot advise. If you experiment, let me know how you liked the recipe. Reply

          • Jesse
            July 29, 2019

            RE: Farmer’s Cheese. There’s a very similiar product from Eastern Europe called twarog (so similar it might just be the translation of “Farmer’s Cheese”?)… I used twarog instead of ricotta once and the results were every bit as delicious.
            NOTE: There’s also a dessert called zapikanka (apologies for bad transliteration) that’s common in Russia (but may be a recipe imported from elsewhere) made with twarog, but without the fruit: my Russian in-laws were very impressed with this version. This recipe is moister. Yum.
            Also pretty easy: my five-year-old usually helps make it.

          • Natasha
            July 29, 2019

            Hi Jesse, that is so great to know that it works well with Twarog. Thank you so much for sharing that with me!

  • Sarah Beth
    May 14, 2019

    Hi Natasha. Is this kinda custardy? I’ve had a ricotta cake only one other time. This looks delicious. Can’t wait to make it for my family. Reply

    • Natashas Kitchen
      May 15, 2019

      Hi Sarah! I wouldn’t say so. We posted a few photos in the recipe that show the texture. I hope that helps. Reply

  • Victoria
    May 13, 2019

    Absolutely delicious!! Made it for mothers day and it was gone within minutes! Reply

    • Natashas Kitchen
      May 13, 2019

      That’s just awesome!! Thank you for sharing your wonderful review Victoria!! Reply

    • Jenny
      June 25, 2019

      Can I substitute the sour cream with full fat plain greek yogurt? Reply

      • Natashas Kitchen
        June 25, 2019

        Hi Jenny, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe. Reply

  • Sommer
    May 9, 2019

    Made this for a birthday and there wasn’t a piece leftover! Reply

    • Natashas Kitchen
      May 9, 2019

      Sounds like you found a new favorite Sommer! Thank you for your awesome review! Reply

  • lauren kelly
    May 9, 2019

    This is what I want for Mother’s Day! YUM! Reply

    • Natashas Kitchen
      May 9, 2019

      So perfect for Mother’s day! Thanks Lauren!! Reply

  • Chelsea
    May 9, 2019

    WOW!!! How had I never had ricotta cake before! This is seriously amazing!! Reply

    • Natashas Kitchen
      May 9, 2019

      Isn’t it amazing Chelsea! Thank you for that great review! Reply

  • Toni
    May 9, 2019

    I seriously love the combination of flavors! It was a huge hit! Reply

    • Natashas Kitchen
      May 9, 2019

      I’m so happy you enjoyed that Toni! Thank you for that awesome feecback! Reply

  • Sarah Skaggs
    May 9, 2019

    I had not had ricotta cake before – wow, this is good! Reply

    • Natashas Kitchen
      May 9, 2019

      I’m so happy you enjoyed that Sarah! Reply

  • Robin Gill
    May 8, 2019

    Do not have the right size pan. Would a bundt pan work? Reply

    • Natasha
      May 8, 2019

      Hi Robin, I haven’t tested this in a bundt pan but I think it could work. I just wouldn’t be able to tell you how much you need to modify the bake time. Reply

  • Susan Melton
    May 8, 2019

    I just made the Blueberry Ricotta cake and it was AMAZING. I used salted butter and it came out perfect. I also used lemon juice from concentrate. This is so good and it’s not too sweet. A must do recipe. I wanted to send a photo but it doesn’t show how . Reply

    • Natashas Kitchen
      May 8, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Julie
    May 8, 2019

    Can I use frozen blueberries? Reply

    • Natasha
      May 8, 2019

      Hi Julie, frozen blueberries should work fine but I would suggest baking an extra 5 minutes. Reply

  • lydia
    May 8, 2019

    Can I make this ahead of time and freeze it with icing etc until a later date? Thanks, Lydia Reply

    • Natasha
      May 8, 2019

      Hi Lydia, I honestly haven’t tried freezing it, so I’m not sure. Reply

  • Ann
    May 8, 2019

    Just on time. I have all ingredients for that cake, except blueberries. Need to hurry up to buy blueberries and make that cake. Thanks so much Reply

    • Natashas Kitchen
      May 8, 2019

      Yes! I hope you love it Ann! Reply

  • Tanya
    May 7, 2019

    Hi Natasha,
    Can this be made with frozen blueberries? Reply

    • Natasha
      May 8, 2019

      Hi Tanya, yes frozen blueberries would work but your bake time might be 5 minutes longer. Reply

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