My cookbook is here! 
This lemon blueberry ricotta cake is so easy to make in one bowl. The texture comes out so light, fluffy, moist and delicious!
This one bowl wonder is the ultimate low effort, high reward dessert for any home baker. By whisking together eggs, sugar, and creamy ricotta cheese, you create a luscious base that ensures a fluffy and tender crumb every time.
The addition of olive oil instead of butter not only streamlines the process but also provides a distinct, velvety moisture that keeps the cake fresh for days.
The flavor profile is a bright, sunny balance of citrus and berry. Fresh lemon zest cuts through the richness of the ricotta. While plump blueberries folded directly into the batter offer bursts of jammy sweetness in every bite.
You can go from a messy kitchen to a fragrant oven in just about ten minutes, making it the perfect solution for a last minute brunch or a simple weeknight treat. The cake is adorned with a generous scattering of extra blueberries and sliced almonds, which create a beautiful, rustic aesthetic.
If you like this recipe, you will also love my Coconut Ricotta Cheesecake or my Quick Lemon Ricotta Cake.
Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
Lemon Blueberry Ricotta Cake
Ingredients
- 3 eggs
- 3/4 cup (150 g) sugar
- 16 oz (0.45 kg) ricotta cheese,, drained
- 1 tsp vanilla extract
- 1/4 cup (55 g) olive oil
- 1/2 lemon, zested
- 2 tbs fresh lemon juice
- 1½ cups (185 g) all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1¼ cup (185 g) blueberries
- 1/4 cup (25 g) sliced almonds
Instructions
- Preheat oven to 350℉. Line a 9 inch round cake pan with parchment paper.
- In a large bowl using an electric hand mixer, beat together the eggs and sugar until fluffy – about 1-2 minutes. Next, add in the ricotta cheese, vanilla and beat together until smooth. Add in the olive oil slowly and beat until incorporated. Add in the lemon zest, lemon juice and beat until combined. Sift in the flour, baking powder, salt and mix until ALMOST incorporated. Fold in 1 cup of the blueberries. Transfer batter to the cake pan and spread out evenly. Top with the remaining 1/4 cup blueberries and the sliced almonds. Bake for 40-45 minutes or until toothpick comes out clean. Let it set in the pan for 10 minutes then transfer to your wire rack to cool completely. Sprinkle powdered sugar on top, if you like.
Notes
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
- You can use blackberries or raspberries instead of blueberries.
- You can use orange zest and juice instead of lemon.
- If you want to make this gluten free, you can use gluten free all purpose flour.
- For draining your ricotta, I placed mine on a paper towel lined plate and let it sit for 15 minutes and then dabbed as much moisture as I could from the top.
I can’t wait to try this. We have a very similar recipe that has floated down through our family for generations. More sugar in ours, as well as butter instead of olive oil.
Ricotta cake is already on the menu for next weekend. And I’ll be making your version!