Lemon Blueberry Ricotta Cake

Wanting to take advantage of delicious summer fruit before the season is over – I give you Lemon Blueberry Ricotta Cake! A simple batter made with eggs, ricotta, sour cream and lemon zest, sprinkled with blueberries and topped off with a lemon glaze. It was the perfect finish to last night’s cookout.

  • 1 cup flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 4 large eggs, room temperature
  • 2/3 cup granulated sugar
  • 8 tablespoons butter, melted and cooled
  • 15 oz. ricotta
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1 1/2 cups blueberries


  • 3/4 cup confectioners sugar
  • 1 1/2 to 2 tablespoons lemon juice
  1. Grease a 9″ springform pan, line with parchment paper, and grease the parchment. Preheat oven to 350º.
  2. In a small bowl, whisk flour, salt, and baking powder, set aside.
  3. In a large bowl, beat the eggs and sugar on high speed until frothy. Blend in the butter, then add the ricotta, sour cream, vanilla and zest.
  4. Add the flour mixture on low speed until incorporated.
  5. Pour batter into pan, and top with blueberries. Bake for 60 to 65 minutes until the edges are lightly browned. Cool on a wire rack for 20 minutes, unmold, and transfer to a plate.
  6. When cake is slightly warm, mix up glaze and pour over top.
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2 Responses to Lemon Blueberry Ricotta Cake

  1. Chip says:


  2. Tina Garceau says:

    It didn’t last long!

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