\n- Preheat oven to 350\u00ba. Spray a 9″ cake pan with baking spray and line the bottom with parchment paper.<\/li>\n
- In a large bowl, mix 1 1\/2 cups of flour, baking powder, salt, and sugar. \u00a0In a separate bowl, whisk eggs, ricotta, and vanilla until smooth. Add the lemon zest and juice. Fold into the dry ingredients, then add the melted butter.<\/li>\n
- Toss 1 cup of blueberries into 1 tablespoon flour, and fold into the batter. Pour batter into prepared pan and scatter remaining blueberries on top. Bake for 50 to 60 minutes. Let cool for 20 minutes before removing from pan.<\/li>\n
- Sprinkle with confectioners sugar when completely cool if desired.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"
I had some ricotta leftover from a tomato tart I made over the weekend. Not wanting to waste it, The Boy and I decided to make a cake with some of the gorgeous blueberries we found in the market yesterday. … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1238],"tags":[97,1791,652,3875],"class_list":["post-43674","post","type-post","status-publish","format-standard","hentry","category-lovin-from-the-oven","tag-baking","tag-blueberries","tag-cake","tag-ricotta"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-bmq","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":43326,"url":"https:\/\/willceau.com\/news\/2024\/05\/28\/blueberry-ricotta-cake-2\/","url_meta":{"origin":43674,"position":0},"title":"Blueberry Ricotta Cake","author":"Tina Garceau","date":"May 28, 2024","format":false,"excerpt":"So happy that blueberries are finally in season - and I have a reason to make a cake with the leftover ricotta in the fridge. This recipe would work with diced peaches or raspberries too! 10 tablespoons butter, room temperature 1 cup granulated sugar 3 large eggs, room temperature 1\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/05\/BlueberryRicottaCake-1.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/05\/BlueberryRicottaCake-1.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/05\/BlueberryRicottaCake-1.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":41395,"url":"https:\/\/willceau.com\/news\/2023\/09\/04\/lemon-blueberry-ricotta-cake\/","url_meta":{"origin":43674,"position":1},"title":"Lemon Blueberry Ricotta Cake","author":"Tina Garceau","date":"September 4, 2023","format":false,"excerpt":"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\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/09\/BlueberryRicotta.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/09\/BlueberryRicotta.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/09\/BlueberryRicotta.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":20935,"url":"https:\/\/willceau.com\/news\/2016\/08\/08\/blueberry-ricotta-cake\/","url_meta":{"origin":43674,"position":2},"title":"Blueberry Ricotta Cake","author":"Tina Garceau","date":"August 8, 2016","format":false,"excerpt":"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\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/08\/BlueRicottaCake.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/08\/BlueRicottaCake.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/08\/BlueRicottaCake.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":45495,"url":"https:\/\/willceau.com\/news\/2025\/08\/04\/blueberry-ricotta-galette\/","url_meta":{"origin":43674,"position":3},"title":"Blueberry Ricotta Galette","author":"Tina Garceau","date":"August 4, 2025","format":false,"excerpt":"This is a quick dessert to make, that'll have you out of the kitchen and at the pool in no time. An easy dough spread with ricotta, topped with fresh blueberries, and baked in less than an hour! For the dough: 1 1\/4 cups flour 1\/4 teaspoon salt 8 tablespoons\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/08\/BlueRicotta.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/08\/BlueRicotta.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/08\/BlueRicotta.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":41261,"url":"https:\/\/willceau.com\/news\/2023\/08\/21\/cherry-ricotta-cake\/","url_meta":{"origin":43674,"position":4},"title":"Cherry Ricotta Cake","author":"Tina Garceau","date":"August 21, 2023","format":false,"excerpt":"I was recently gifted a cherry pitter from The Boy. Normally, I tend to avoid what I call \"single-use things\" such as egg slicers and avocado cubers in my kitchen since it's the size of a postage stamp and storage is severely limited. However, I must confess that I pitted\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/08\/CherryCake.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/08\/CherryCake.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/08\/CherryCake.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":43225,"url":"https:\/\/willceau.com\/news\/2024\/05\/06\/italian-lemon-ricotta-cake\/","url_meta":{"origin":43674,"position":5},"title":"Italian Lemon Ricotta Cake","author":"Tina Garceau","date":"May 6, 2024","format":false,"excerpt":"This Italian lemon ricotta cake is moist and delicious. Made with ricotta cheese and lemon, it has a light, tender crumb, and isn't overly sweet. This simple cake is a classic and perfect for Mother\u2019s Day. 3\/4 cup butter 1 1\/2 cups granulated sugar 15 oz. ricotta 3 large eggs\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/05\/LemonRicotta.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/05\/LemonRicotta.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/05\/LemonRicotta.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/43674","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/comments?post=43674"}],"version-history":[{"count":0,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/43674\/revisions"}],"wp:attachment":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media?parent=43674"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/categories?post=43674"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/tags?post=43674"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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