Blueberry Lemon Ricotta Cake

Blueberry Lemon Ricotta Cake



  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • 3 large eggs
  • 1 ½ cups ricotta
  • ½ cup vegetable oil
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon lemon extract
  • Zest from one lemon
  • 1 ¼ cups fresh blueberries divided


  • 1 cup confectioners’ sugar
  • 1 to 3 tablespoons fresh lemon juice


  • Preheat oven to 350 degrees Fahrenheit.
  • Spray a 9 inch round cake pan with nonstick cooking spray. Line bottom of pan with a parchment circle. Re-spray and flour. Dump excess flour out. Set aside.
  • In a large bowl, whisk together flour, sugar, baking powder and salt until well blended.
  • In another bowl, whisk together eggs, ricotta, oil, extracts and zest until well mixed.
  • Gently stir dry ingredients into wet ingredients using a rubber spatula. Do not over mix.
  • Using a rubber spatula, gently fold in 1 cup of the blueberries.
  • Pour batter into pan.
  • Scatter remaining ¼ cup berries over the top of the batter.
  • Bake for approximately 50-60 minutes or until a small knife inserted into the center of the cake comes out clean.
  • Allow cake to cool until barely warm. Remove from pan. Place on a serving platter.
  • To make the glaze: in a small bowl, whisk confectioners’ sugar and enough lemon juice to create a thick, pourable glaze.
  • Drizzle glaze over cake.


Makes 1 9-inch round cake