Easy Blueberry Ricotta Cake with lemon glaze is perfect served as a coffee or breakfast cake. Ricotta cake is a delicately sweet and elegant dessert with a clafoutis-like texture.
We love blueberry desserts like our popular Blueberry Lemon Cake, epic Blueberry Pie, or loaded Blueberry Crumble. This blueberry ricotta cake does not disappoint.
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Blueberry Ricotta Cake Recipe:
I was tempted to call this a cheesecake but the texture isn’t what you would expect from cheesecake. Ricotta cake is a cross between a clafoutis, custard, soufflé and cheesecake. You’ll have to try it for yourself, then report back and share your thoughts. This blueberry lemon ricotta cake is a delight and I particularly good served slightly warm, dripping with lemon glaze.
What is Ricotta Cheese?
Ricotta cheese is made from whey leftover from making other cheeses. It is inexpensive and available in the refrigerated cheese aisle of most grocery stores, or you can make homemade ricotta. It is smooth and slightly grainy in texture. Ricotta is a versatile cheese and works well in sweet desserts like this ricotta cake and in savory dishes like Classic Lasagna.
Can I substitute with Cottage Cheese?
The flavor profile of cottage cheese is similar to ricotta but the texture is different as even “small curd” cottage cheese has significantly larger curd than ricotta cheese. If you must substitute, drain and mash the cottage cheese first.
How to Make Ricotta Cake:
This cake is simple to assemble and your oven does the rest.
- Pre-heat the oven, grease and line a 9″ springform pan and whisk together dry ingredients.
- Beat eggs and sugar until frothy
- Blend in melted butter, ricotta, sour cream, vanilla and lemon zest.
- Add flour mixture, mixing until combined then transfer to pan, top with blueberries and bake
It will poof up slightly in the center like a typical cheesecake and relax down slightly as it cools. Once it’s out of the oven, let it rest in the pan for 20 minutes then transfer to a cake platter and serve warm with lemon glaze.
How to Make Lemon Glaze:
It really doesn’t get any easier and all you need for a good lemon glaze are 2 ingredients: (1) FRESH lemon juice and (2) powdered sugar. Stir to combine and add more lemon juice for a thinner glaze or add more powdered sugar for a thicker glaze. Lemon glaze adds a fresh pop of lemon flavor to many fruit-based cakes or these Blueberry Muffins.
Storing Ricotta Cake:
You can keep the cake at room temperature for a day after it is made, but I would cover and refrigerate overnight for longer storage.
More Breakfast Cake Recipes:
These breakfast cakes all have 2 things in common: easy and delicious! They come together fast and are wonderful for unexpected (or expected) company.
- Easy Strawberry Cake drizzled with irresistible strawberry sauce
- Berry Crumb Cake with buttery crumb topping
- Easy Almond Cake (naturally gluten free!)
- Apple Cake – a classic “sharlotka” cake
- Fresh Peach Cake – with the softest crumb
- Apple Dapple Cake – glazed apple coffee cake
This Ricotta Cake was inspired by the Blueberry Breakfast Cake from King Arthur Flour.
Blueberry Ricotta Cake
4.98 from 159 votes
Author: Natasha of NatashasKitchen.com
This easy Blueberry Ricotta Cake is perfect served as a breakfast or coffee cake. Ricotta cake is a delicately sweet and elegant dessert with a clafoutis-like texture.
Prep Time: 15 minutes mins
Cook Time: 1 hour hr
Cake Cooling: 20 minutes mins
Total Time: 1 hour hr 15 minutes mins
Ingredients
Servings: 8 slices
For the Blueberry Ricotta Cake:
- 4 large eggs, room temperature
- 2/3 cup granulated sugar
- 8 Tbsp unsalted butter, melted (not hot)
- 15 oz ricotta cheese, (about 2 cups)
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1 Tbsp lemon zest, from 1 large lemon
- 8 oz blueberries, (1 1/2 cups) rinsed and dried
For the Glaze:
- 1 cup powdered sugar
- 2 Tbsp lemon juice, freshly squeezed
Instructions
How to Make Ricotta Cake:
Preheat oven to 350˚F. Grease a 9” springform pan and line the bottom with a ring of parchment. Whisk together flour, salt and baking powder and set aside.
In a large mixing bowl, beat together eggs and sugar on high speed for 2 minutes until frothy.
Blend in melted butter until smooth. Add 15 oz ricotta, 1/4 cup sour cream, 1 tsp vanilla extract and 1 Tbsp lemon zest and beat on medium speed for 1 minute or just until blended.
Add flour mixture and beat on low speed just until incorporated. Pour batter into prepared pan and sprinkle 1 1/2 cups blueberries evenly over the top.
Bake in the center of oven at 350˚F for 60-65 min or until edges are lightly browned and cake appears set. It will still have a slight jiggle in the center. Remove from oven and cool 20 minutes in the pan then transfer to a cake platter. Once cake is on the cake platter, you should be able to easily slide out the parchment from under the cake.
How to Make Lemon Glaze:
In a small bowl or measuring cup, stir together powdered sugar and lemon juice, adding more juice or powdered sugar to thin or thicken the glaze to desired consistency. Drizzle over warm cake and serve.
Nutrition Per Serving
439kcal Calories50g Carbs10g Protein22g Fat13g Saturated Fat143mg Cholesterol230mg Sodium261mg Potassium1g Fiber34g Sugar770IU Vitamin A5.2mg Vitamin C192mg Calcium1.5mg Iron
- Full Nutrition Label
- Nutrition Disclosure
Nutrition Facts
Blueberry Ricotta Cake
Amount per Serving
Calories
439
% Daily Value*
Fat
22
g
34
%
Saturated Fat
13
g
81
%
Cholesterol
143
mg
48
%
Sodium
230
mg
10
%
Carbohydrates
50
g
17
%
Fiber
1
g
4
%
Sugar
34
g
38
%
Protein
10
g
20
%
Vitamin A
770
IU
15
%
Vitamin C
5.2
mg
6
%
Calcium
192
mg
19
%
Iron
1.5
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories: 439
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
