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.
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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.
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.
How to Make Ricotta Cake:
This cake is simple to assemble and your oven does the rest.
- Pre-heat the oven, grease and line a 9″ springform pan and whisk together dry ingredients.
- Beat eggs and sugar until frothy
- Blend in melted butter, ricotta, sour cream, vanilla and lemon zest.
- Add flour mixture, mixing until combined then transfer to pan, top with blueberries and bake
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.
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.
Storing Ricotta Cake:
You can keep the cake at room temperature for a day after it is made, but I would cover and refrigerate overnight for longer storage.
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.
- Easy Strawberry Cake drizzled with irresistible strawberry sauce
- Berry Crumb Cake with buttery crumb topping
- Easy Almond Cake (naturally gluten free!)
- Apple Cake – a classic “sharlotka” cake
- Fresh Peach Cake – with the softest crumb
- Apple Dapple Cake – glazed apple coffee cake
This Ricotta Cake was inspired by the Blueberry Breakfast Cake from King Arthur Flour.
Blueberry Ricotta 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.
Ingredients
For the Blueberry Ricotta Cake:
- 4 large eggs room temperature
- 2/3 cup granulated sugar
- 8 Tbsp unsalted butter melted (not hot)
- 15 oz ricotta cheese (about 2 cups)
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1 Tbsp lemon zest from 1 large lemon
- 8 oz blueberries (1 1/2 cups) rinsed and dried
For the Glaze:
- 1 cup powdered sugar
- 2 Tbsp lemon juice freshly squeezed
Instructions
How to Make Ricotta Cake:
-
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.
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In a large mixing bowl, beat together eggs and sugar on high speed for 2 minutes until frothy.
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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.
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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.
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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:
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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.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Lemon Blueberry Cake Recipe (VIDEO) 
Blueberry Muffins with Lemon Glaze (VIDEO) 
Cream Cheese Danish Recipe with Lemon Glaze (VIDEO) 
Fluffy Lemon Ricotta Pancakes (VIDEO) 
Easy Cheesecake with Blueberry Topping (No Water Bath) 
Lemon Poppy Seed Cake (VIDEO) 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I am writing this as I eat a deliciously fresh and hot slice of blueberry cake. This is incredibly flavorful, creamy, and tangy-sweet. I love lemon and could have added more zest, but I only had two lemons at my disposal to zest.
I subbed a homemade AP gluten-free flour in place of the AP flour and it turned out perfectly “fall off the fork” tender. Tonight was a trial run to see if I will make this for a dinner party my family will be attending. This passed the trial!
One of the times that I make this in the future, I will try to leave out the blueberries and go light with the lemon, and “fill” the cake with Reese’s candy and drizzle with peanut butter for my husband’s pleasure. This really could be filled with anything, but the lemon blueberry will likely always be my fave!
Hello Ilona, I’m so happy to have read your great comments and feedback. Thank you so much for sharing that with us, I hope this recipe will become your family’s favorite.
Really good recipe. I usually use fresh blueberries. Can I use frozen blueberries?
Hi Kateryna, frozen blueberries should work fine but I would suggest baking an extra 5 minutes.
Thank you very much for an amazingly good cake recipe and detailed instructions. I had some ingredients leftover and decided to try this one. Very good, easy to make, light, moist, delicious on its own (no need for whipping cream or ice cream. It’s still good!) I used Greek yogurt instead of sour cream, and olive oil instead of butter (for health conscious so I can enjoy it every morning with a cup of coffee). The lemon glaze added was excellent, too.
That’s so great! Thank you for sharing this lovely review with me!
Can these recipes be made using an instant pot?
Hi Jane, I haven’t tested this in an instant pot, but here’s what one of my readers wrote ” I halved the recipe and made it via the pot-within-the-pot method in my 8 instant pot. I think it probably was a bit denser than the original recipe because I made it in the pressure cook setting, but it was still really tasty. I will try it again under the bake setting with the air fryer lid next time” I hope this helps.
Hello! What other pan may i use besides springfoam pan?
Hi Anel, I saw in the comments that someone else shared this “I doubled the recipe because I had a 32 ounce container of ricotta to use up. I put it in a glass 10×15 pyrex pan, 325° for 50 minutes and it came out perfect. Tastes delicious.” I hope that helps.
I have friends who are gluten intolerant, is there a way to substitute gluten free flour in your recipes without ruining the taste?
Hi Linda, it depends on the recipe but I recommend checking the comments at the bottom of each recipe as others share how they are able to make the recipes gluten-free.
Hi Linda,
I was able to substitute with a homemade AP gluten-free flour based on rice flour. It turned out perfect! The taste was not affected to my knowledge. I think this cake would even be yummy with almond-based flour.
Hope you and your friends enjoy!
Blueberry ricotta cake
To die for. It was a huge success. It’s not sweet and
Very easy to make.
I’m so happy to hear that! Thank you for sharing your great review!
Can you please suggest Substitute of egg in the recipe with measurements.. TIA..
Hi Ashwini, I haven’t tried any other substitute for the egg to advise. If you do an experiment, please share with us how it goes.
Just made this for Easter Brunch and it was a big hit. I added an additional TBSP of lemon zest to the batter and an additional 2 tsp of lemon juice to the glaze and everyone loved it.
I’m so glad you enjoyed it!
i give YOU a 5 star rating, but i give ME a ZERO!…..so a month or so ago while shopping, i found ricotta on sale for .85 a cup! so i bought 6 of them! YAAA! i made some veggie lasagna, very good, and i saw this recipe! ok, so i took 2 of them out of the freezer….and today started whipping it up!….all went well, till i read and re-read the recipe (i have to do that a lot) and i dumped in both cups!….OOPS! so i went about doubling the recipe, scrambling for a pan, eggs, etc…so i have 2 of them in the oven. boy i hope they are good! i guess one will go to the neighbor, whos chickens provided the eggs…..lol, i am a nut case anymore!
I hope you love this cake Nora!!
Love all your recipes I made this dessert today just like all your other recipes we love them all just wanted to know do we have to refrigerate are left over cake
Hi Shirley, please see the section above on Storing Ricotta Cake.
Hi Natasha! I absolutely love your recipes, I currently have my cake in the oven! I was wondering if I should store it in the refrigerator or just leave out over night, for Easter tomorrow? Thank you so much!
Hi Kourtny, please see the section above for Storing the cake. I would refrigerate overnight. Happy Easter!
This is delicious! I omitted the glaze and used powdered sugar instead. Thanks for yet another perfect recipe!
You’re welcome, Carol! I’m so glad you enjoyed it!
Hi, could the blueberries be substituted for a different berry? If so, what would be the best one to try? I want to make it for Easter, but someone is allergic to blueberries.
Hi Kristina, you can try my Strawberry Cake Recipe instead.
The perfect Easter dessert 🙂
That’s nice, thank you!
I made this cake today for my daughter’s birthday cake. It came out amazing! I did substitute Bob’s Red Mill 1 to 1 Gluten Free baking flour and it looks and tastes great. I didn’t have any blueberries so I dusted it with confectionary sugar and chocolate shavings!! Definitely a 5 star!!!!!
That’s just awesome! Thank you for sharing your wonderful review!
So classic Russian zapekanka but with ricotta yes?
Absolutely fantastic ill be making this for my mothers 91st birthday!
That’s just awesome! Happy Birthday to your mother!
Excellent recipe, Natasha – thank you! I made it last night for a celebratory dessert, but I think I’ll be making this one again and again. Loved the texture and it was just the right amount of sweetness. Reminds me of cheesecake but much lighter (and in my opinion, better!)
I’m so happy to hear that! Thank you for sharing your great review!
Thank you sharing this recipe. I doubled the recipe because I had a 32 ounce container of ricotta to use up. I put it in a glass 10×15 pyrex pan, 325° for 50 minutes and it came out perfect. Tastes delicious.
I’m happy you enjoyed that Nancy!
Hi Natasha, I love this recipe, but I was wondering if there was a way to replace the blueberry for some kind of chocolate?. I would appreciate any ideas you may possibly have.
Thank you!
Hi Vanessa, I haven’t tested this with chocolate, but I imagine that should work.
Can this recipe be made in a cupcake pan?
Hi Ritu, I haven’t tested that so I won’t be able to provide specific instructions on making it in a cupcake or muffin pan
Hi, Natasha!
I’ve made this wonderful cake a few times – it’s fantastic. =)
Do you think I can double it and bake in a 9 x 13 pan? If yes, how long would you think it will take to cook? 80min?
Thank you for your recipes,
Longtime fan, =)
Marina
Hi Marina, that should work although I haven’t tested that to advise. I don’t think you will need to double your bake time but you may need to increase it by some.
Hi, I was wondering if you knew of any good egg substitutions for the desserts you have recipes on? My mom can’t eat eggs and I’d really like to make something that my entire family is able to eat.
Hi Mansi, it would depend on the dessert you are making. I would google “egg substitute” there are several options out there. Have you tried our egg-free Chocolate cake?
I made the blueberry ricotta cake. The blueberries sunk to the bottom. It tasted good but the presentation wasn’t good. What did I do wrong?
Hi Barbara, I haven’t had that happen but I’m more than happy to troubleshoot, was anything altered in the recipe? I would put that pan into the oven right after the mixture is poured and not letting it sit out before baking causing them to sink.
Thank you for replying so quickly. The only change was the size of the pan. My pan was a ten inch. After filling the pan, I put it in the oven immediately. After washing the blueberries, I let them drain in a colander but perhaps I should have dried them totally with a paper towel.
Natasha, thanks for replying. The only thing I changed was the size of the pan. I used a ten inch. I washed the blueberries and drained them in a colander. Perhaps I should have dried them with a paper towel. That’s the only thing I can think of.
I made this cake too and the blueberrys were on the bottom of the cake too.I found the cake pan was not tight and that allowed the blueberrys to fall! Juice was all over! But still the cake turned out pretty good!
If you coat the blueberries lightly with flour before mixing them in, they should not sink.
Hi Sweet Natasha: What can I substitute for the sour cream? I am lactose intolerant and need an alternative. I did luck out and was able to find lactose free ricotta and I use clarified butter. at 62 it’s the pits giving up things I love. Can’t wait to try this recipe. God bless you!
Hi Linda, I haven’t tried anything that is lactose-free for this cake.
Hi Natasha,
Can you substitute mascarpone instead of ricotta cheese?
Love your recipes!
Holly
Hi Holly, I haven’t tested that but one of our readers tried it and enjoyed that!
I made this for family recently and everyone loved it. So simple to make, delicious, and beautiful to present. Thank you for this recipe.
You’re welcome, Nancy! Thank you for this wonderful review!
Nancy, is it like a cheesecake?
Hi Natasha,
I have made this cake a few times for my family and we really enjoy it.
I live in the Caribbean so blueberries are expensive at times. So I use frozen blue berries. I let them thaw a bit whilst I prepare the cake and it bakes perfectly.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi Natasha,
I am going to make this cake and was wondering if I substitute half of regular flour with almond flour or whole-wheat pastry flour would it work or not? Thank you
Hi Marina, I honestly have not tested this gluten-free so I cannot advise. If you experiment I would love to know how you like that!
This cake was AMAZING! I’m no baker so I was worried I would somehow mess it up but the recipe was so easy to follow and turned out delicious. Highly recommend for any event, all my friends loved it!
Super! Thanks for your great comments and feedback. We’re so happy to hear that you loved this cake, Anna.
Delicious, I made gluten and sugar free and the kids tried eating the whole thing. Next I’ll make with peaches, hope it comes out as well as with blueberries.
I’m so happy to hear that you and your kids loved it!
Hi Natasha. I followed the recipe completely and it turned out delicious. Do you reheat leftovers? It’s still pretty good out of the fridge, the texture is just different.
Yes you may also reheat the leftovers but you can also eat it cold, it just depends on your preference.
Delicious! I halved the recipe and made it via the pot-within-the-pot method in my 8 instant pot. I think it probably was a bit denser than the original recipe because I made it in the pressure cook setting, but it was still really tasty. I will try it again under the bake setting with the air fryer lid next time.
Thank you so much for sharing that with me! Our readers will find this helpful!
This cake was delicious!! I would like to try it again. But my blueberries turned out on the bottom of the cake. Any reasons why that would happen?
Hi Suzi! I’m so glad you enjoyed this recipe! I haven’t had that happen but I’m more than happy to troubleshoot, was anything altered in the recipe?
This cake turned out so well! Thanks so much for the recipe. The only thing I did differently was I didn’t bake it as long. It took about 55 minutes in my oven and the sides were starting to get a little dark. It’s not too sweet and I actually like it better than cheesecake. Definitely one of our favorites!
Isn’t this cake amazing! It makes the home smell so good too! Thank you for your wonderful feedback Carissa!
I have been baking for years and this recipe did not work, I have no Idea what went wrong or was wrong but it was not a fluffy cake flattened.
Hi Denise, I’d be happy to troubleshoot! By chance was anything altered or replaced in this recipe?
No I followed it to the T, I do have a electric stove if that would be a issue?
Hi Denise, that may be the culprit!
I would like to make this cake ahead of time and freeze it. Will that work OK?
Hi Alice, I honestly haven’t tried freezing it, so I’m not sure.
This is a lovely cake. cannot stop eating it. Was concerned about the texture but taste so good. Will surely make again
Wow. This was an incredible cake. Couldn’t stop eating it. I had frozen wild blueberries. You didn’t mention if frozen berries should be thawed and drained. I thought it might add to much liquid and spoil the cake results. I thawed and dried them. Turned out amazing. Thanks for the wonderful recipe!!!
Thank you for sharing that great feedback with us! I’m so glad you enjoyed this recipe!
I also used frozen blueberries, was concerned about the slight drop but was delish
Easy cake to make but mine did not rise enough on the middle. I thought it hadn’t baked enough as it was very dense in the middle. Tasted good and the family and I all liked it but I wouldn’t make it again.
Hi Mary, did it look the way it does in the photos? Since this is a cheesecake, it will have somewhat of a cheesecake consistency but should not be dense. Did you possibly change anything in the recipe?
Have lots of frozen Blueberries and this recipe sounds awesome should you thaw the berries 1st?
Hi Michele, frozen blueberries should work fine but I would suggest baking an extra 5 minutes.
Another success from Natasha’s recipes! My 6-yo is quite picky and usually doesn’t dare to try new foods. He LOVED this blueberry ricotta cake! My 4-yo said he wants to have a bite of it every day! Lol. Used frozen blueberries and baked 10 extra minutes. Also made the glaze but cut the dose in half so it’s less sweet but still looks pretty on top. Fantastic!
He’s so cute! I’m so glad he loved this recipe! Thanks for your excellent review.
Can you use almond flour instead of all purpose flour.
I am gluten free.
Hi Patty, I honestly have not tested this gluten-free so I cannot advise. If you experiment I would love to know how you like that!
Hi Natasha – is the cake best served warm? How long can it be kept in the fridge for? Thanks! It’s in the oven now and i’m very excited to see how it turns out!
Hi Liza, this cake is particularly good served slightly warm, dripping with lemon glaze. We store it in the refrigerator for a couple of days if not eaten.
Hi Natasha. I made the Blueberry Ricotta cake but with strawberries but I am sure it dose not make a deference of what kind of fruit you use. made it for Mother’s Day. And I also mad The Blueberry Lemon Cake . It was excellent.
Sounds great, Mary. I am so glad you enjoyed it!
Hi Natasha: I love your recipes and share them often. I especially love your personality and flair when creating your wonderful dishes. Your photos are so exquisite and appetizing and I am hopeful you will soon publish a cookbook including your fabulous collection of culinary delights. I’m putting my order in already! Thanks for getting us through this pandemic with such great cooking entertainment.
Sending love, Grammy Marilyn
Hello Marilyn, thank you so much for your kind words. It helps inspire me to do better and create more content. I am currently working on a cookbook and I’ll definitely share it with everyone when it’s done.
This sounds delicious! But I don’t own a springform pan. Can I use a different pan?
Hi Sandy, do you have a 10″ 9″ or 8″ pan you can use?
I am a baker….I love ricotta….and this is by far, the absolute best cake I ever made. I have done lemon ricotta cakes for a restaurant and I think when I give them a taste of this, they will add it to their dessert list!! Excellent job on the recipe, so easy, and I could swim in the batter !!!!!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hello Natasha,I’ve been a long time watcher,love your recipes,they are super easy and quick.
Where can I buy the three connected shallow container you used during your chicken parmigiana demonstration?
Hi Joanna, we have them linked in the recipe and you can also find them here.
Thank you for your support, Joanna. Here’s something similar to what I used in the video – this Breading Set by JUMBL I hope that helps!
Hi Natasha,
Can I use vegetable oil instead of butter. if so, how much?
Thank you
Hello Karina, I haven’t tried using vegetable oil for this recipe to advise. If you want to experiment, please share with us how it goes.
Ok, sure I will, thank you Natasha
thank you. forgot the 5 stars
Thank you so much!
hi natasha.
thank you . it was beautiful
You’re welcome Toni!
Hi Natasha,
I was wondering if you think tvorog would work in this recipe?
Thank you
Hi Olga, I haven’t tried that yet to advise sorry.
Can l this with frozen blueberries and if l can how many cups
Hi Karoline, frozen blueberries should work fine but I would suggest baking an extra 5 minutes.
Hi Natasha Thank you for this recipe! This cake is so delicious. Me and my family LOVE it.
That’s just awesome!! Thank you for sharing your wonderful review, Julia!
Delicious- very easy!
I’m so glad you enjoyed that!
Svp je peux savoir une tasse de mesure correspond à combien en gramme.
Merci infiniment
I recommend clicking “Jump to recipe” at the top of the post, it will take you to our printable recipe where you’ll have the option to change the measurements to metric. I hope that helps!
I was so disappointed my cake was an epic fail. It smelled Heavenly but the center of the cake did not cook, it was mushy. I think the problem was the measurement was not specific when it said “about 2 cups” of ricotta cheese, it was not specific so I put in exactly 2 cups of ricotta cheese and I think it was too much along with the sour cream. I live at 6000 ft altitude, and I think that made a big difference. The center of my cake did not cook. I had to throw the whole thing away. It was an expensive endeavor for me as I paid $8 for my little flats of blueberries. I could have cried when I saw what a disaster it was, and I was mortified when my roommate said he wanted to eat the whole thing anyway. Any thoughts on what I can do to fix this problem, I have lots of ingredients in the fridge to give this another go tomorrow?
I’m sorry to hear that. It could be the altitude difference. I am at 2,730 feet. Here are some great tips for high altitude baking.
Natasha! I invited my neighbor over today for my very first tea party (and to practice my Russian), and I served this Tvorog Cake. It was sooo easy to make and is the perfect dessert for someone who likes a little something sweet with tea, but not so American-sweet We have Ricotta cheese here, but tvorog is much cheaper, so I tried that and it was perfect. (I did not make the glaze though). My blueberries were frozen, and 60 mins time was ok. I did notice the top was browning at around 30 minutes, so I dropped the temp slightly and lowered the cake to the next rack down in the oven. Lol I don’t know if that made any difference, but it came out beautiful. I personally love this consistency and level of sweetness better than cheesecake. Thank you!
I’m so glad you enjoyed this recipe, Lori! Thank you for that wonderful review.
I just made this with gluten free flour and coconut sugar. It is amazing!!!
That’s just awesome!! Thank you for sharing that with us!
Hi Natasha, I just made this Blueberry cake, it taste so good but not the look, the middle was sink and the parchment paper stick on the bottom of the cake any suggestions ? I did exactly as written.
Thank you and always loves your recipes
Lily
Hi Lily, did you possibly use wax paper? It sounds like it could also have been under-baked. When you did the toothpick test, did the toothpick come out clean?
Thank you Natasha … yes, its maybe wax paper and I tooth picked after 1 hour and came out clean .. after really cool, I can “peel” the paper … 🙂
I will make it again for sure …
Thank you again for sharing your recipe,
Lily
Is it possible to use frozen blueberries?
Hi Jan, frozen blueberries should work fine but I would suggest baking an extra 5 minutes.
Made this cake twice in the same week since I got a big tub of ricotta. My husband didn’t like the lemon glaze on top but I didn’t mind it. The second time I made it without the glaze. This cake is so delicious and so easy to make. The texture is so fun!!! Definitely will be making it again!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hey Natasha, I can’t seem to find any 9 inch baking pans… What can I use to substitute for them.
Hi Michael, do you have a 10″ or 8″ pan you can use?
Hi Natasha, can I use vegetable oil instead of butter, because we are not a fan of any kind of butter. If so, how much oil I can use?
Thank you
Karina
Hello Karina, I haven’t tried using vegetable oil for this recipe to advise. If you want to experiment, please share with us how it goes.
I made the Blueberry Ricotta cake for the New Year family lunch and honestly my mother in law said it was the best cake I ever made!! This is incredible praise, because I am a good baker and I am the “go to” person in the family for cakes and deserts. Everyone loved the texture of the ricotta cheese and the fact that the cake was not too sweet. One of the best cakes I ever made. Thanks Natasha for a great recipe that I will make again.
Sounds like you found your new favorite & go-to cake! Thank you so much for sharing that with me, Alina!
Think I can substitute the sugar with honey? If so – how much should I use?
I haven’t tested that to advise. If you experiment, let me know how you liked the recipe
Thank you, Natasha! So yummy! We ate the whole cake at once! I would put 10 stars if I could. The texture is so creamy and moist, it reminds cheesecake but it’s 100 times better.
That’s just awesome!! Thank you for sharing your wonderful review, Elena!
Does this need to be refrigerated?
Hi Carolyn, it could keep well for a day at room temperature, but I would cover tightly and refrigerate overnight.
Another amazing recipe, easy to make and delicious love all the combos
Thank you for sharing that awesome feedback and review with us, Nata!
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.
I can imagine how great this tastes with farm fresh ingredients.
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!
That’s just awesome!! Thank you for sharing your wonderful review and for sharing that with me.
Is there any reason why the blueberries would all sink to the bottom?
Hi Natalia, I haven’t had that happen. We are more than happy to troubleshoot, was anything altered in the recipe?
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.
I’m so happy to hear that! Thank you for sharing your great review!
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!
I made it with mascarpone+cream cheese as I couldn’t find ricotta. The result was still amazing.
That’s just awesome!! Thank you for sharing your wonderful feedback!
Hello Natasha,
Thank you for this delicious recipe!
How long can this cake go without refrigeration?
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.
This cake was delicious!! Easy and cool on a hot summer day.
I’m so happy you enjoyed that.
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.
Happy Birthday Lucille! Have you tried our Almond Cake yet?
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!
Thank you for the wonderful review! I’m so happy you enjoyed that.
Hey Natasha, I was wondering do you think cherries would work instead of blueberries?
Hi Lyuda, I haven’t tested that so I cannot advise. If you experiment, let me know how you liked the recipe.
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
Hi Gail! Thank you so much for sharing that with us!
I have a 10 inch spring form pan will it still work for this cake?
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
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!
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!
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;)
Hi Olga! I’m so happy you enjoyed this recipe! Thank you for that feedback & great review!
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.
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!
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!
That’s just awesome!! Thank you for sharing your wonderful review Gina!
This sounds absolutely delicious. Do you think it would work with blackberries?
Hi Kseniya, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
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!
I’m so happy you enjoyed that, Kseniya!! Thank you for sharing that with me
How should you store the cake once it’s baked? Room temp or refrigerator? Thanks! Can’t wait to try it!!!
Hi Taylor, we covered it with plastic wrap and stored in the refrigerator overnight.
Does the cake need to be refrigerated
It came out beautiful
Hi Steven, Yes, you would want to refrigerate this cake.
Can you make this with farmers cheese instead of ricotta?
Hi Rose, I haven’t tested that so I cannot advise. If you experiment, let me know how you liked the recipe.
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.
Hi Jesse, that is so great to know that it works well with Twarog. Thank you so much for sharing that with me!
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.
Hi Sarah! I wouldn’t say so. We posted a few photos in the recipe that show the texture. I hope that helps.
Absolutely delicious!! Made it for mothers day and it was gone within minutes!
That’s just awesome!! Thank you for sharing your wonderful review Victoria!!
Can I substitute the sour cream with full fat plain greek yogurt?
Hi Jenny, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
Made this for a birthday and there wasn’t a piece leftover!
Sounds like you found a new favorite Sommer! Thank you for your awesome review!
This is what I want for Mother’s Day! YUM!
So perfect for Mother’s day! Thanks Lauren!!
WOW!!! How had I never had ricotta cake before! This is seriously amazing!!
Isn’t it amazing Chelsea! Thank you for that great review!
I seriously love the combination of flavors! It was a huge hit!
I’m so happy you enjoyed that Toni! Thank you for that awesome feecback!
I had not had ricotta cake before – wow, this is good!
I’m so happy you enjoyed that Sarah!
Do not have the right size pan. Would a bundt pan work?
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.
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 .
I’m so happy you enjoyed that. Thank you for sharing that with us!
Can I use frozen blueberries?
Hi Julie, frozen blueberries should work fine but I would suggest baking an extra 5 minutes.
Can I make this ahead of time and freeze it with icing etc until a later date? Thanks, Lydia
Hi Lydia, I honestly haven’t tried freezing it, so I’m not sure.
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
Yes! I hope you love it Ann!
Hi Natasha,
Can this be made with frozen blueberries?
Hi Tanya, yes frozen blueberries would work but your bake time might be 5 minutes longer.