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.

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

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.

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.

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

Blueberry Ricotta Cake

Prep Time: 15 minutes

Cook Time: 1 hour

Cake Cooling: 20 minutes

Total Time: 1 hour 15 minutes

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

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
  

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*

Total Fat 22g
34%

Saturated Fat 13g
65%

Cholesterol 143mg
48%

Sodium 230mg
10%

Potassium 261mg
7%

Total Carbohydrates 50g
17%

Dietary Fiber 1g
4%

Sugars 34g

Protein 10g
20%

Vitamin A
15.4%

Vitamin C
6.3%

Calcium
19.2%

Iron
8.3%

* 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