Blueberry Ricotta Cake



This cake is similar to the raspberry ricotta cake I made recently – except that it has blueberries and orange zest. Adding a little orange zest to the cake batter adds a marvelous flavor to the cake, which is a perfect addition to cook outs – no icing to worry about! 

  • nonstick vegetable oil spray
  • 1 1/2 cups flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 3 large eggs
  • 1 – 15 0z. container of ricotta
  • 1/2 teaspoon vanilla extract
  • 1/2 cup butter, melted
  • zest from 1 large orange
  • 1 cup blueberries
  1. Preheat oven to 350º. Line a 9″ round cake pan with parchment or wax paper . Lightly coat with nonstick spray.
  2. In a medium bowl, whisk flour, sugar, baking powder, and salt. Whisk eggs, ricotta, and vanilla in a large bowl until smooth. Add the dry ingredients, and stir until well incorporated. Fold in the butter, and orange zest, followed by three quarters of the blueberries – being careful not to crush the berries.
  3. Pour batter into prepared pan, smoothing out the top with a spatula, and sprinkle the remaining blueberries on top.
  4. Bake cake until golden brown, and a toothpick inserted into the center comes out clean, about 50 to 60 minutes. Let cool on a wire rack for 20 to 30 minutes before unmolding.  Store at room temperature.
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7 Responses to Blueberry Ricotta Cake

  1. Old NFO says:

    Sounds good! 🙂

  2. This sounds wonderful!

  3. Tina says:

    I’m making another one now, if the two of you want to swing by!

  4. Chip says:

    just made it today, it was a huge hit, excellent!!!

  5. Tina says:

    I’m so glad you made it – and liked it!

  6. Chip says:

    I’ve made it a few times, today went to make it but no orange! I used lemon zest instead and it came out great.

  7. Tina says:

    Chip – That’s good to know, thanks for sharing!

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