Name: Blueberry Ricotta Cake with Lemon Glaze Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Italian-American
Ingredients: 170 g Unsalted butter (room temperature); 250 g Granulated sugar; 3 Eggs (room temperature); 1 teaspoon Vanilla extract; Zest of 2 lemons; 3 tablespoons Lemon juice (freshly squeezed); 250 g Ricotta cheese; 187 g All-purpose flour; 1½ teaspoon Baking powder; ½ teaspoon Baking soda; ½ teaspoon Salt; 375 g Blueberries (fresh preferred); 120 g Powdered sugar; 2 tablespoons Lemon juice (freshly squeezed); Freeze-dried blueberries; Scoop of vanilla ice cream

Jump to Recipe· 4.1 from 45 reviews

If you adore the perfect balance of fresh and zesty flavors in a moist, tender cake, this Blueberry Ricotta Cake with Lemon Glaze Recipe will quickly become one of your new favorites. It marries the creamy richness of ricotta with juicy bursts of blueberries, all brightened by a luscious lemon glaze that adds a delicate tangy sweetness on top. Baking this cake fills your kitchen with a scent that feels like a warm hug, and each bite delivers a delightful texture that’s both soft and slightly dense. Whether you’re making it for a special occasion or a cozy afternoon treat, this cake is sure to impress and satisfy your sweet tooth in the best way possible.

Ingredients You’ll Need

Two side-by-side images show mixing stages in a white bowl on a white marbled surface. The left image shows a fine yellow crumbly mix resting at the bottom of the bowl. The right image captures the next step with a thicker, creamier yellow mixture being whipped by an electric mixer, with the beaters moving in the bowl. Photo taken with an iphone --ar 4:5 --v 7

The ingredients here are simple, yet each plays a crucial role in creating the magic of this Blueberry Ricotta Cake with Lemon Glaze Recipe. From the fresh blueberries providing juicy pops to the ricotta cheese adding moist creaminess, these basics come together for a cake that’s anything but ordinary.

Unsalted butter (170 g): Room temperature butter ensures a smooth, creamy batter and adds rich flavor.
Granulated sugar (250 g): A perfect amount for sweetness, enhanced by lemon zest to add brightness.
Eggs (3, room temperature): They bind the ingredients and give structure to the cake.
Vanilla extract (1 teaspoon): Adds warmth and depth to balance the tartness of lemons and berries.
Lemon zest (from 2 lemons): Infuses the sugar and ultimately the whole cake with fresh, citrusy aroma.
Lemon juice (3 tablespoons fresh): Gives the batter a tangy kick that complements the sweetness perfectly.
Ricotta cheese (250 g): Creates a moist, tender crumb with subtle creaminess.
All-purpose flour (187 g): The foundation for the cake’s soft yet sturdy texture.
Baking powder (1½ teaspoons): Helps the cake rise to a perfect height.
Baking soda (½ teaspoon): Works alongside baking powder for a light crumb.
Salt (½ teaspoon): Enhances all the flavors, balancing sweetness and acidity.
Fresh blueberries (375 g): Juicy bursts of fruity sweetness, best fresh for that natural pop.
Powdered sugar (120 g): For the smooth, glossy lemon glaze on top.
Lemon juice (2 tablespoons fresh): Mixed with powdered sugar to make the zesty glaze.
Freeze-dried blueberries (optional): Adds a pretty, tangy crunch as decoration.
Vanilla ice cream (optional): A creamy contrast when serving this cake warm or at room temperature.

How to Make Blueberry Ricotta Cake with Lemon Glaze Recipe

Step 1: Prepare Your Oven and Pan

Preheat your oven to 175°C (347°F) to get it ready for baking. Grease a 9-inch (23 cm) springform pan thoroughly and line the bottom with parchment paper to ensure your cake comes out perfectly without sticking.

Step 2: Infuse Sugar with Lemon Zest

Zest two lemons and gently massage the zest into your granulated sugar. This simple step awakens the sugar with fresh citrus oils, making every bite of your cake wonderfully fragrant.

Step 3: Cream Butter and Lemon Sugar

Cream the room temperature unsalted butter with the lemon-scented sugar until the mixture becomes light and fluffy. This airiness is essential for achieving a tender texture in your cake.

Step 4: Add Eggs, Vanilla, Lemon Juice, and Ricotta

Whip in the eggs one at a time to maintain a smooth batter, followed by vanilla extract and fresh lemon juice for brightness. Finally, add the ricotta cheese and blend until everything is combined into a luscious, creamy batter.

Step 5: Combine Dry Ingredients and Fold in Blueberries

Sift together the flour, salt, baking powder, and baking soda to avoid clumps. Gently fold the dry ingredients into the wet batter, taking care not to overmix. Then fold in half of the fresh blueberries to spread their flavor throughout the cake.

Step 6: Fill Pan and Top with Remaining Blueberries

Pour the batter into your prepared pan and smooth the top with an offset spatula. Scatter the remaining blueberries evenly over the surface to create a beautiful blueberry topping that will caramelize slightly as it bakes.

Step 7: Bake Until Golden and Set

Bake at 175°C (347°F) for 55-60 minutes or until a toothpick inserted into the center comes out clean. The cake should have a lovely golden crust with juicy blueberries peeking through.

Step 8: Make the Lemon Glaze

Let the cake cool completely before preparing the glaze. Stir together powdered sugar and freshly squeezed lemon juice until smooth. Drizzle generously over the cooled cake for that signature finishing touch.

Step 9: Decorate and Serve

Sprinkle freeze-dried blueberries on top if you have them for a pretty purple crunch. Serve the cake plain or with a scoop of vanilla ice cream or homemade Chantilly cream for an indulgent dessert experience.

How to Serve Blueberry Ricotta Cake with Lemon Glaze Recipe

A thick round cake with three visible layers: the bottom layer is golden brown baked cake with small dark purple spots, the middle layer is a thick purple blueberry filling, and the top layer is golden brown cake dotted with whole blueberries and drizzled with white icing that slightly melts and flows down the sides; a large white scoop of whipped cream sits in the center, and small white flowers decorate the cake’s surface, all placed on white parchment paper on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freeze-dried blueberries adds a pop of vibrant color and a tangy crunch, while fresh lemon zest dusted on top enhances the citrus aroma. You can even add a light dusting of powdered sugar for an elegant touch that makes the cake look as good as it tastes.

Side Dishes

This cake pairs wonderfully with simple accompaniments like a scoop of rich vanilla ice cream or a dollop of lightly sweetened Chantilly cream. Fresh berries on the side or a cup of fragrant Earl Grey tea elevates this treat to afternoon tea perfection.

Creative Ways to Present

For a striking presentation, cut the cake into individual squares and drizzle extra lemon glaze in a zigzag pattern. Serve on rustic wooden boards with sprigs of fresh mint and lemon slices to bring a pop of color and a touch of freshness that complements every bite.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Blueberry Ricotta Cake with Lemon Glaze Recipe at room temperature in an airtight container for 2-3 days. This helps maintain the cake’s moist texture and keeps the lemon glaze from drying out.

Freezing

You can freeze this cake by wrapping it tightly in plastic wrap and then foil, which preserves freshness for up to one month. Thaw overnight in the fridge and bring to room temperature before serving for best results.

Reheating

If you prefer your cake warm, gently reheat slices in the microwave for about 10-15 seconds or place in a low oven (about 150°C / 300°F) for 5-7 minutes. A warm slice paired with vanilla ice cream is an absolute dream.

FAQs

Can I use frozen blueberries for this Blueberry Ricotta Cake with Lemon Glaze Recipe?

Yes, you can use frozen blueberries, but be sure to thaw and drain them well to avoid excess moisture, which can make the cake soggy. Patting them dry before folding into the batter works best.

Is ricotta cheese necessary, or can I substitute it?

Ricotta gives this cake its signature moist and tender crumb, so while you could substitute fromage blanc or mascarpone, the texture and flavor might slightly differ from the original.

How do I know when the cake is fully baked?

Insert a toothpick or skewer into the center of the cake after 55 minutes of baking; it should come out clean or with only a few moist crumbs attached. If wet batter sticks, bake for a few more minutes and check again.

Can I make the lemon glaze ahead of time?

The lemon glaze is best made fresh right before serving to maintain its glossy, pourable texture. However, you can mix it a few hours ahead and keep it covered at room temperature, stirring before drizzling.

What if I don’t have a springform pan?

You can use a regular 9-inch cake pan, but be sure to grease and line it well. The springform makes it easier to remove the delicate cake, but with careful handling, a standard pan works just fine.

Final Thoughts

This Blueberry Ricotta Cake with Lemon Glaze Recipe is truly one of those desserts that wins hearts with its bright flavors and tender texture. It’s elegant enough for company yet approachable enough for a family treat. I encourage you to try making it soon — whether it’s a weekend project or a spontaneous sweet fix, this cake promises a delightful experience that will keep everyone coming back for more.