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

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.

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

4.98 from 165 votes
Author: Natasha of NatashasKitchen.com
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. 
Prep Time: 15 minutes
Cook Time: 1 hour
Cake Cooling: 20 minutes
Total Time: 1 hour 15 minutes

Ingredients 

Servings: 8 slices

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:

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.
  • In a large mixing bowl, beat together eggs and sugar on high speed for 2 minutes until frothy.
  • 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.
  • 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.
  • 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 able to easily slide out the parchment from under the cake.

How to Make Lemon Glaze:

  • 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 Per Serving

439kcal Calories50g Carbs10g Protein22g Fat13g Saturated Fat143mg Cholesterol230mg Sodium261mg Potassium1g Fiber34g Sugar770IU Vitamin A5.2mg Vitamin C192mg Calcium1.5mg Iron
Nutrition Facts
Blueberry Ricotta Cake
Amount per Serving
Calories
439
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
13
g
81
%
Cholesterol
 
143
mg
48
%
Sodium
 
230
mg
10
%
Potassium
 
261
mg
7
%
Carbohydrates
 
50
g
17
%
Fiber
 
1
g
4
%
Sugar
 
34
g
38
%
Protein
 
10
g
20
%
Vitamin A
 
770
IU
15
%
Vitamin C
 
5.2
mg
6
%
Calcium
 
192
mg
19
%
Iron
 
1.5
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: Italian
Keyword: ricotta cake
Skill Level: Easy/Medium
Cost to Make: $$
Calories: 439
Natasha's Kitchen Cookbook

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

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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Comments

  • Beth Clarke
    June 9, 2024

    This cake is one of my all time favorites! I love the texture, the taste–combining blueberries and lemon is amazing! I can’t wait for it to get out of the oven, every time I make it.

    Reply

  • Sandra
    May 30, 2024

    This cake is amazing!! I love all of your recipes but
    just had to tell you this one is a winner🥇

    Reply

  • Ellie Beslega
    May 26, 2024

    I love you recipes. I make many of them.❤️I plan to make ricotta cake Saturday.

    Reply

    • Natasha's Kitchen
      May 26, 2024

      Thank you for sharing, Ellie. I hope you’ll love all the recipes that you will try!

      Reply

  • Kendra
    May 17, 2024

    If I am wanting to bake this cake in advance what would be the best way to heat it back up to serve it warm?

    Reply

    • Natashas Kitchen
      May 17, 2024

      Hi Kendra, Yes you may also reheat the leftovers but you can also eat it cold, it just depends on your preference. You can reheat it in a toaster oven or your oven. I hope this helps.

      Reply

  • melissa keller
    May 14, 2024

    Hi there, Natasha! I have been meaning to post this pic of your INCREDIBE Blueberry Ricotta Cake. Though my pic is not enticing, I can attest that it was such a delicios cake. I had never made a cake with Ricotta in it before. Total winner!
    Thank you so much for you recipes and your inspiration!!!
    P.s. I am not sure how to post a pic so I was not able to show. Any advice on that?

    Reply

    • Natasha's Kitchen
      May 15, 2024

      Hi Melissa, thank you for your great feedback. Unfortunately, you won’t be able to post a photo here but feel free to share them on my Fscebook page and group! Thanks a lot!

      Reply

  • Diana
    May 13, 2024

    This was so amazing – thank you!! I cut the sugar in half, from 2/3 c. to 1/3 c., and the whole family loved it. We’ll be making again – thanks!!

    Reply

    • Natasha's Kitchen
      May 13, 2024

      Hi Diana, great to hear that your family enjoyed our Blueberry Ricotta Cake recipe. Thank you for sharing!

      Reply

  • Lisa
    May 2, 2024

    If I want to half the recipe (only have one cup of ricotta that I want to use up!), how long should I plan to bake for?

    Reply

    • Natasha
      May 2, 2024

      Hi Lisa, I haven’t tested baking this as half of the recipe so I can’t give you exact advice but it really depends on the type of pan you are baking in. I would use a smaller pan to maintain a nice thickness and bake until you see the visual cues described in step 5.

      Reply

  • Lilly
    April 30, 2024

    Hi Natasha,
    Delicious cake and turned out so good. Made it twice in two weeks. We all loved it!
    Thank you for sharing beautiful recipes.
    Best Wishes

    Reply

    • NatashasKitchen.com
      April 30, 2024

      Hi Lilly! You’re very welcome. Thank you for the wonderful feedback. I’m glad it was enjoyed by all!

      Reply

  • Kim
    April 30, 2024

    Does this recipe call for Meyer lemons or the standard Eureka lemons?

    Reply

    • Natashas Kitchen
      May 1, 2024

      Hi Kim, we used standard store bought lemons.

      Reply

  • Virginia Small
    April 1, 2024

    Absolutely love this cake! It has the best flavor because of the fresh lemon with the blueberries. It’s not sickly rich like a cheesecake, but it is far superior to a regular cake.

    Reply

  • Paul Hernandez
    March 30, 2024

    SUPER DELISH!!! I tried this one as I’m trying a new recipe every week and it is super easy for a novice like me. The yield, super moist semi sweet cake and the glaze is the perfect sweet compliment. Just made 2 more for Easter as everyone who tried it raved!!! THANK YOU NATASHA!!!!

    Reply

    • NatashasKitchen.com
      March 30, 2024

      You’re very welcome, Paul!

      Reply

  • Polly & Jack
    March 2, 2024

    We, Love your Blueberry Ricotta Cake we make it at least once a month……..sometimes more, because everyone loves it!!! thank you, Polly & Jack

    Reply

    • Natashas Kitchen
      March 2, 2024

      That’s just awesome! Thank you for sharing your wonderful review, Polly & Jack!

      Reply

  • Samtiff
    February 10, 2024

    Can I substitute the ricotta cheese for cream cheese? And if I can, how much cream cheese?

    Reply

    • NatashasKitchen.com
      February 10, 2024

      They are not quite the same. I have not tested cream cheese to advise. If you’d like to substitute with cottage cheese, see my note above for my recommendation.

      Reply

  • kelli
    January 13, 2024

    Natasha,
    just made this cake for the 2nd or 3rd time, and made the glaze but think it was an awful lot as it just pooled on top!
    Again, to gift to several colleagues and friends, esp to my realtor who thinks its my best, but again mixed berries with flour and then folded into cake as prefer them inside rather than on top!
    thx again:) Kelli

    Reply

    • NatashasKitchen.com
      January 13, 2024

      Thanks for sharing, Kelli! We enjoyed the amount of glaze on this cake, but you can definitely use less glaze if you prefer.

      Reply

  • Lena
    December 20, 2023

    Hi Natasha, I have loved every single recipe from you thus far, thank you for being so methodical with your preparation steps especially for beginners like myself (not to mention creative)! I have a quick question about this recipe. I don’t have a spring foam pan and would like to avoid buying one so would a standard 8″ or 9″ cake pan be sufficient? Thank you and keep up the splendid job!

    Reply

    • Natasha's Kitchen
      December 20, 2023

      Hi Lena, one of our readers shared ths comment “Wonderful cake. Used 9″ standard cake pan lined with parchment, frozen blueberries, baked in a Breville toaster oven for 60 min, no drizzle. Beautiful result. Thank you for this recipe!”

      Reply

    • Lena Bansal
      December 21, 2023

      Thank you, I will try that. Have a joyous and healthy holiday season!

      Reply

      • NatashasKitchen.com
        December 21, 2023

        Thank you, Lena! You as well.

        Reply

  • Judy Edward
    November 3, 2023

    I’ve made this in the summer when BB’s are best, and it’s fab!
    Searching somewhere in this blog where swear I read about canned peaches being an alternative.
    Am I dreaming?

    Reply

    • NatashasKitchen.com
      November 3, 2023

      Hi Judy! I have not tested this with canned peaches. I searched through the comments to see if anyone has tried canned peaches but did not find any responses regarding this.

      Reply

  • Kathi Plomin
    July 25, 2023

    I came across 2 Bellwether Farms twelve ounce basket ricottas in the managers special at Murrays cheese. I wanted to use all of the ricotta, so I increased the ingredients by another 50% and used a 10 inch spring form pan. I increased baking time by 15 minutes. I did not make the glaze.
    This is the most perfect ricotta cake. Creamy and not too sweet. My husband loved it as well. Thank you for posting this terrific recipe.

    Reply

    • NatashasKitchen.com
      July 25, 2023

      Hi Kathi! Thank you for sharing that with us! I’m glad you loved the recipe.

      Reply

  • KELLI
    July 19, 2023

    I Iove BAKING anything with ricotta as it always tastes dreamy!!the few changes i made were using butter to coat the pan w/o the paper which is always a challenge to cut 4 me,
    when i was prepping the lemon to zest, placed it in the microwave 4 too long, and juice was squirting out so put that into my pan, and got a different lemon to zest, also coated the berries with flour as planned to add those to the batter, and then put some extra ones on top; prefer the fruit to be all over the cake, and this is! it baked almost the entire time as wanted to to be golden on top!
    have my realtor stopping by 2morrow and i usually bake for him, so he’ll have a slice and maybe some to take away. i rarely bake for myself but primarily for all the 1st responders in our lives; i’ll refrigerate it and glaze shortly b4 he comes over! thx again Natasha:): Kelli
    put 4 stars until i taste it!!!

    Reply

    • NatashasKitchen.com
      July 19, 2023

      Hi Kelli! Thank you for trying the recipe. I hope it’s a hit!

      Reply

      • kelli weiss
        August 22, 2023

        cake was fantastic, best ever my realtor said! am making it again now to serve to friends who visit after surgery 2morrow; soft as cheesecake but less fattening, decrease sugar a bit as berries are very sweet; use butter from wrapper to coat pan and then flour! BRAVO Natasha:): kelli

        Reply

        • NatashasKitchen.com
          August 22, 2023

          Hi Kelli! Thank you for sharing. I’m glad it was a hit.

          Reply

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