My banana ricotta bread and pistachio and ricotta cake are proof of that I’m a big fan of baking with ricotta cheese! Ricotta makes everything moist and tender and it lets the fresh lemon and blueberries shine through in this blueberry ricotta cake. 🫐
This cake is baked as a loaf. That means you can have it for breakfast, as an afternoon snack, or dessert. No special occasion needed!
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This cake is also extra special because of the almond flour in the batter. It makes each bite extra tender.
Add in the lemon zest, blueberries, and a simple lemon glaze to finish, and it’s one of those recipes I keep coming back to all summer long. I can’t wait for you to try it! 👇
For more ricotta dessert recipes, try this Cranberry Almond Ricotta Cake
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Why We Love This Recipe
- Every slice is bursting with blueberries just like my Blueberry Blondies and Lemon Blueberry Cake Donuts.
- Ricotta cheese makes every bite tender and moist.
- Vanilla, fresh lemon juice and zest plus some optional almond extract make the cake extra flavorful.
- Anyone can make this cake. It’s a simple, rustic recipe.
- Serve it as is or with coffee anytime of the day!
Ingredient Notes
Below is some useful information on some of the ingredients.
- Ricotta cheese is mildly flavored, but adds a moist, creamy texture! I recommend using whole milk ricotta. If you have leftover ricotta, you can make these ricotta donuts!
- I prefer to make this cake with fresh blueberries. You can also use frozen blueberries. Do not thaw frozen blueberries. Keep them frozen until you’re ready to add them. If you have some leftover fresh blueberries, try my Blueberry Mascarpone Tart!
- This recipe uses mostly all purpose flour and a small amount of almond flour. Almond flour because it makes this already soft cake even more tender.
- We’re using room temperature unsalted butter.
- Granulated sugar sweetens the cake and helps to add structure.
- If you’re making the optional icing, you’ll need powdered sugar to sweeten it.
- We’re using lemon zest and lemon juice in the cake. You will need about 1 large lemon for the cake batter. If you are making the lemon glaze, have a second lemon on hand.
- Use 3 large, room temperature eggs.
- Almond Extract (optional) adds a hint of almond flavor. Almond flavor goes so well with ricotta cheese, so I couldn’t resist adding a little.
For a full list of ingredients and their measurements, please see the recipe card below.
Substitutions & Variations
- Swap in part skim ricotta. The cake won’t taste quite as rich, but it will still be delicious!
- Don’t have almond flour? The almond flour is optional. You can substitute it with additional all purpose flour.
- No almond extract? Leave it out. You can add a little more vanilla extract in its place.
- I haven’t tested a gluten free version of this cake recipe. Most of my cakes can be made gluten free using a 1:1 gluten free flour.
Instructions
Step 1: In a large bowl, rub the lemon zest into the sugar. Add the butter and beat on medium-high speed for about 3 minutes until light and fluffy.
Step 2: Add the ricotta and beat until mostly smooth.
Step 3: Reduce the speed to low and mix in the eggs, one at a time. Add the lemon zest, lemon juice and vanilla and almond extract. Add the dry ingredients and fold together with a spatula until just combined. Do not overmix.
Step 4: Use a spatula to gently fold in the blueberries.
Step 5: Pour the batter into a buttered and parchment paper lined 9 by 5 inch loaf pan. Bake at 350 degrees Fahrenheit for 55-65 minutes, until a toothpick inserted in the center comes out clean.
Step 6: Allow cake to cool completely before icing and/or slicing. While the cake cools, make the optional lemon glaze. In a small bowl, mix the powdered sugar, lemon juice, lemon zest and a pinch of salt until smooth. Drizzle over the fully cooled cake.
Recipe FAQs
The cake can be kept at room temperature the day it’s made, but it’s best kept refrigerated after that. Cover cake in an airtight container for up to 3 days.
Yes. I prefer using fresh blueberries, but you can use frozen. Frozen berries may make the batter a bit blue, but they will still be delicious. If you use frozen, you won’t need to thaw them or toss the berries with flour. Take them out of the freezer when you’re ready to add them to the batter.
I prefer to bake with whole milk ricotta. The extra fat found in whole milk ricotta makes this cake extra moist. Part skim ricotta will work though. The cake will not be as rich but it will still be delicious!
More Blueberry Recipes You’ll Love
Ricotta Blueberry Cake
Equipment
Ingredients
Lemon Blueberry Pound Cake
- 1 ¼ cups (250 g) granulated sugar
- ½ cup (113 g) unsalted butter room temperature
- 3 eggs room temperature
- 1 cup (248 g) ricotta cheese
- 1 tablespoon lemon zest
- 2 ½ tablespoons lemon juice
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract (optional
- 1 ½ cups (187 g) all purpose flour
- ½ cup (56 g) almond flour all-purpose can be substituted
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1½ cup (222 g) blueberries fresh or frozen, if using frozen, do not thaw
- 1 tablespoon (7 g) all-purpose flour for tossing with the blueberries
Lemon Icing (Optional)
- ⅔ cup (80 g) powdered sugar
- 1½ tablespoons lemon juice
- ¼ teaspoon lemon zest optional
- pinch kosher salt optional
Instructions
Lemon Blueberry Pound Cake
- Preheat the oven to 350°F. Butter a 9 by 5 inch loaf pan and line the bottom and sides with parchment paper.
- In a medium sized bowl, whisk to combine the flour, baking powder and salt. Set aside.
- If you're using fresh blueberries, wash them and and pat dry with paper towels. Use your hands to gently toss the fresh blueberries in a bowl with 1 tablespoon flour to coat them. Set aside.If you're using frozen blueberries, keep them in the freezer until it's time to add them to the batter. Do not thaw frozen blueberries and don't toss them in flour.
- Add the sugar to a large mixing bowl. Add the lemon zest and rub the lemon zest into the sugar with your fingertips.
- Next, add the butter and beat with an electric mixer on medium-high speed for about 3 minutes until light and fluffy. Add the ricotta and beat until mostly smooth and combined (small lumps are fine).
- Reduce the speed to low and add the eggs one at a time, beating after each addition. Add the lemon juice, and vanilla and almond extract and beat to combine.
- Add the dry ingredients and fold together with a spatula until just combined (do not overmix). Use a spatula to fold in the blueberries.
- Pour the batter into the prepared pan. Bake for 55-65 minutes, until a toothpick comes out clean when inserted in the center. If you notice the top of the cake browning halfway through baking, you can tent it with aluminum foil. Oven temperatures can vary, so start checking for doneness at 50 minutes.
- Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before adding the optional icing or slicing.
Lemon Icing (Optional)
- In a small bowl, mix the powdered sugar, lemon zest, pinch of salt and lemon juice. Add a little extra lemon juice if needed. The glaze is best if thick but add a touch extra lemon juice if needed to make it pourable.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Gloria Martin
Natalie, this recipe was a big hit with my mah jongg ladies this morning. I thought is was easy to put together but had to bake it 75 minutes. I started out in my usual glass loaf pan but there was too much batter for that one. Luckily I had used the parchment paper so just quickly lifted it and put it in a larger pan. It turned out just like the picture! I didn’t change a thing and it was delicious.
Natalie Ward
Thank you so much Gloria! I’m so glad this cake was a big hit! Thanks for sharing your recipe notes about the loaf pan and baking time and for taking the time to come back to comment. Have a wonderful day 🙂 -Natalie
Christine
I made this today, doubled the recipe. It’s not hard to make, but somewhat labor intensive for me since I have a bad back. I’m making it for friends, two who went and picked the blueberries, and another who gave us crab they had caught.
Natalie
Hi Christine, Thanks for making this. Great idea to double the recipe and to make it for friends! I hope it wasn’t too much work for you and hope your friends enjoyed it. Thanks for your comment 🙂
Katherine Fuller- Miami, FL
Hello, I doubled recipe and put in 2 loaf pans. I had to bake for 1 hour and 20 min. Smells delish. I made it with an almond crumble top and a chambord glaze. Ty
Natalie
Hi Katherine, THank you for making this recipe and for sharing your yummy and helpful recipe notes! Hope you enjoyed it! Have a great evening. -Natalie
Lisa
This looks wonderful. I’m wondering if I could double the recipe and bake it in a bundt pan?
Natalie
Hi Lisa, That’s a great idea. Unfortunately I haven’t tried it so can’t say for sure how it would turn out. Please let me know if you give it a try or if you have any other questions. Have a fantastic day!
Victoria S
I am a big fan of both Blueberries and Ricotta cheese, decided to make this cake last Weekend and it turned out to be a delicious prefect combination, I will be making it again for sure as well as other recipes on this site.
Natalie
Hey Victoria, Thanks so much for making this blueberry ricotta cake! It’s definitely a delicious combo and I’m thrilled you loved it! Have a great day! xo Natalie
Amy
I am making this cake again and it is absolutely delicious! The only thing is I had to bake it for 60 minutes after putting the blueberries on top after the first 15 minutes. I will make this again!
Natalie
Hi Amy, Thanks so much for making this recipe and for sharing your feedback about the baking time. I’m so thrilled you enjoyed the cake! Have a great day! -Natalie
Marg
Do I understand this correctly, I should butter the loaf pan first and then put parchment paper over it? I usually just butter.
Natalie
Hi Marg, yes that is right. I like to use parchment paper mainly to easily lift the cake out of the pan, but just butter should be fine as well. Please let me know if you have any other questions. Have a great day!
Alexandra Rees
I made this cake for a friends’ birthday, it was a hit! Such a lovely light flavour, a great cake for a hot summer’s day.
My ONLY caveat would be to say in the method, to cream together the sugar and butter until light and fluffy (3 mins high setting using a KitchenAid) and THEN add to add the ricotta and only blend briefly to mix before adding eggs etc. Creaming all three at the same time split the mix as the butter stayed quite lumpy for a while and the mixing needed caused the ricotta to split. No biggie, but next time I will cream sugar and butter together first before adding the ricotta.
Delightful cake, really love your recipes!
Natalie
Hey Alexandra, Thanks so much for making this recipe.I’m honored you made this cake for your friend’s birthday and so glad it was a hit! I really appreciate your helpful recipe notes. I always like to retest my recipes and improve them, so I will definitely consider your feedback. Also so happy to hear you love my recipes 🙂 Have a great rest of your week!
Michelle Penny
I made this recipe today because we had company come over & I wanted something simple but special. This was perfect! It is easy to follow with great tips along the way. This will definitely be a go to for me!
Natalie
Hi Michelle, Thanks so much for making this cake and for your comment. I’m so happy this cake was a hit and excited that it’s a new go to for you! Have a great day 🙂
Paula
I am obsessed with this pound cake, it is the best, it is perfect, soft and delicious!!! So easy to do too. Now my family asks me to do it every week!!! ❤️
Natalie
Hi Paula,
Thanks so much for making this cake. I am so glad it turned out well for you and love to hear that your family is now requesting it! Thank you for taking the time to leave a comment! XO Natalie
Amanda
My family LOVED this dessert!! It was such a decadent treat to have after dinner. It’s light and sweet and it’s hard not to go back for seconds. Most pound cake recipes require a lot more butter so I will definitely be using this recipe from now on! The recipe was super easy to follow just like her other ones..you really cannot mess them up! Thank you Natalie!!!!
Natalie
Hi Amanda,
Yay! Thanks so much for trying this recipe and for your kind words! I’m so glad you and your family loved it and you described the recipe perfectly 🙂 Have an awesome rest of your week <3 Natalie
Fatima BouAmr
This is a phenomenal cake. I’ve made it a few times. Super super yummy. Everyone raves about it. Thank you for sharing amazing recipes.
Natalie
Thanks so much for making this cake and for taking the time to comment, Fatima! I’m so thrilled it’s a hit and flattered that you like my recipes. Wish you a fantastic week! XO Natalie
Daniela
I made this cake yesterday and it was a HUGE hit with my family! Completely gone in 24 hours! I did not end up using almond flour and just subbed it for all purpose and still found it worked out perfectly. Definitely will be made again in the future. I’ll be sure to try some of the other recipes I’ve had my eyes on. ☺️
Natalie
Hi Daniela, Thank you so much for making this cake and taking the time to write such a nice comment! I’m thrilled you and your family loved it! Happy to hear you’ll make it again and I can’t wait for you to try more of my recipes 🙂 have an awesome day! XO Natalie
Nancy
I LOVE your Blueberry Lemon Pound Cake! It was so very deliciously moist and yummy! I made it for my children/grandchildren while visiting them and they also loved it. I had to share your website when one of my DIL asked for the recipe. I made it exactly as your recipe stated and would not change a thing! I have company visiting this weekend and plan to make it again for them. Thank you so much for sharing your wonderful recipe. I look forward to trying more of your recipes in the future. ❤️
Natalie
Hi Nancy, Thank you so much for your lovely comment! I’m SO happy you and your family enjoyed this pound cake! I love it too and it’s so good to know that others are enjoying it. Great idea to make it for company and can’t wait for you to try more of my recipes! Have a great day 🙂 -Natalie
Eden
I made this recipe twice! Both times with gluten free flour and it turned out AMAZING! Such a nice recipe & super easy to follow.
Natalie
Hi Eden, Thanks so much for making this recipe. I’m so happy you loved it and that’s awesome to hear it worked out with gluten free flour too! Have a great week! -Natalie
Joanne
Amazing recipe! Made it for the 1st time this past weekend. Absolutely delicious and everyone loved it, the lemon and ricotta go so well together. Will definitely make it again sometime soon
Natalie
Thank you so much for making this cake Joanne! I’m so happy you enjoyed it and I agree the lemon and ricotta are so good together! xx Natalie
Karen Zayatz
can i freeze this?
Natalie
Hi Karen, Yes- you can freeze this cake for up to 3 months. Please let me know if you have any other questions. Have a great day! -Natalie
Geraldine Butterfield
can this be frozen?
Natalie
Hi Geraldine, Unfortunately I haven’t tried freezing it yet, so I can’t say for sure. I’m sorry I couldn’t be more helpful. Please let me know how it goes if you give it a try. Have a great day! Natalie
Carol Luterek
Do you have any advice on making mini loaves with this recipe? timing? temp?
Natalie
Hi Carol, I would suggest the same temperature for mini loaves. As far as timing, they would not take as long as a regular loaf, but unfortunately I can’t say how long exactly since I haven’t tried making mini loaves yet. Please let me know if you have any other questions. -Natalie
Bisan
I already made this cake two times and it’s a winner. We love it! The texture is wonderful with the ricotta and the hint of almond adds an amazing touch. Really a brilliant recipe from Natalie! Thank you ❤️ – Bisan
Natalie
Hi Bisan! Thank you so much for making this cake twice already 🙂 I really appreciate your taking the time to write a comment and so so happy the cake was enjoyed by everyone! xo Natalie
Teresa Mayo
Does this cake need to be refrigerated? I haven’t made it yet but it looks amazing. I would like to ship one to my mom. Thanks!
Natalie
Hi Teresa,
That’s such a nice idea to ship one to your mom. It’s best stored in the fridge since it has ricotta in it. It should be good for up to 5 days in the fridge and about 3 days at room temperature. Please let me know if you have any other questions! 🙂 Natalie