My banana ricotta bread and pistachio and ricotta cake show how much I love baking with ricotta cheese. Ricotta keeps this loaf incredibly moist and tender while letting the bright flavors of fresh lemon and juicy blueberries come through in this blueberry ricotta cake.
Baked as a loaf, this cake is perfect for breakfast, an afternoon snack, or a relaxed dessert—no special occasion required.
The addition of almond flour in the batter makes each bite even more tender. A little lemon zest, fresh blueberries, and an optional lemon glaze finish the loaf beautifully. It’s a simple recipe I keep returning to all summer long—I think you’ll love it too.
For more ricotta desserts, try the Cranberry Almond Ricotta Cake.
Why We Love This Recipe
- Each slice is full of blueberries for bright, fruity bites.
- Ricotta cheese creates a tender, moist crumb.
- Vanilla, fresh lemon juice and zest, plus optional almond extract add layered flavor.
- Simple, rustic preparation—anyone can make it.
- Serve it plain or with coffee any time of day.
Ingredient Notes
Helpful details about a few ingredients:
- Ricotta cheese: Mild in flavor but rich in moisture. Whole milk ricotta yields the best texture; if it looks watery, drain briefly in a fine mesh strainer.
- Blueberries: Fresh are preferred. Frozen work too—keep them frozen and add directly to the batter without thawing. Fresh berries can be tossed with a tablespoon of flour to prevent sinking.
- Flours: The recipe uses mostly all-purpose flour with a small amount of almond flour to enhance tenderness. Almond flour can be replaced with extra all-purpose if needed.
- Butter: Use room-temperature unsalted butter for a smooth, even batter.
- Sugars: Granulated sugar sweetens and helps structure the cake; powdered sugar is used only if making the optional glaze.
- Lemon: You’ll need about one large lemon for the batter; a second lemon is useful for the glaze.
- Eggs: Use 3 large eggs at room temperature for best emulsification and volume.
- Almond extract (optional): Adds a subtle nutty note that pairs well with ricotta.
See the recipe card below for exact ingredient amounts and measurements.
Substitutions & Variations
- Part-skim ricotta: Works in a pinch; the cake will be slightly less rich but still tasty.
- No almond flour: Substitute additional all-purpose flour.
- No almond extract: Omit it or increase the vanilla slightly.
- Gluten-free: Not officially tested, but most similar cakes translate well using a 1:1 gluten-free flour blend.
Instructions
Step 1: Preheat the oven to 350°F. Butter a 9 x 5 inch loaf pan and line the bottom and sides with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
Step 2: Add the granulated sugar to a large bowl, rub in the lemon zest with your fingertips, then add the butter. Beat on medium-high for about 3 minutes until light and fluffy. Add the ricotta and beat until mostly smooth; small lumps are fine.
Step 3: Reduce mixer speed to low and add the eggs one at a time, beating after each. Add the lemon juice, vanilla, and almond extract (if using). Fold in the dry ingredients with a spatula until just combined—do not overmix.
Step 4: Gently fold in the blueberries with a spatula.
Step 5: Pour the batter into the prepared pan and bake at 350°F for 55–65 minutes, until a toothpick in the center comes out clean. If the top browns too quickly, tent with foil. Start checking at 50 minutes because oven temperatures vary.
Step 6: Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. For the optional glaze, whisk powdered sugar, lemon juice, lemon zest, and a pinch of salt until smooth; add a touch more juice if needed to reach a pourable consistency. Drizzle over the fully cooled loaf.
Recipe FAQs
Keep the cake at room temperature the day it’s made. After that, store it in an airtight container in the refrigerator for up to 3 days.
Yes. Fresh are preferred, but frozen work well. Keep frozen berries frozen and add them directly to the batter—do not thaw. Frozen berries may tint the batter slightly blue.
Part-skim ricotta will work, but whole milk ricotta yields a richer, moister cake.
More Blueberry Recipes You’ll Love
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Blueberry White Chocolate Muffins
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Blueberry Blondies
-
Blueberry Banana Coffee Cake
-
Blueberry Cream Cheese Pound Cake
Ricotta Blueberry Cake
Natalie
Pin Recipe
Equipment
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Mixing bowls
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Hand mixer
Ingredients
Lemon Blueberry Pound Cake
- 1 ¼ cups (250 g) granulated sugar
- ½ cup (113 g) unsalted butter, room temperature
- 3 large 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 (substitute additional all-purpose if needed)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1½ cups (222 g) blueberries, fresh or frozen (if frozen, do not thaw)
- 1 tablespoon (7 g) all-purpose flour for tossing with fresh 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 oven to 350°F. Butter a 9 x 5 inch loaf pan and line with parchment paper.
- Whisk together flour, baking powder, and salt in a medium bowl; set aside.
- If using fresh blueberries, wash, pat dry, and toss gently with 1 tablespoon flour. If using frozen, keep them frozen until ready to add—do not thaw.
- Combine sugar and lemon zest in a large bowl, rubbing the zest into the sugar. Add butter and beat on medium-high until light and fluffy, about 3 minutes. Mix in ricotta until mostly smooth.
- Reduce mixer speed and add eggs one at a time, beating after each. Add lemon juice, vanilla, and almond extract (if using).
- Fold in dry ingredients with a spatula until just combined, then fold in the blueberries.
- Pour batter into the prepared pan and bake 55–65 minutes, until a toothpick inserted in the center comes out clean. Tent with foil if the top browns too quickly. Begin checking at 50 minutes.
- Cool in the pan 10 minutes, then turn out onto a wire rack to cool completely before glazing or slicing.
Lemon Icing (Optional)
- Whisk powdered sugar, lemon zest, pinch of salt, and lemon juice in a small bowl. Add a little more lemon juice if needed to reach a pourable glaze. Drizzle over the fully cooled loaf.
Notes
Blueberries: Fresh are preferred; if using frozen, do not thaw and skip the flour toss. Frozen berries may color the batter slightly.
Ricotta: Whole milk ricotta gives the best texture. Drain briefly if watery.
Lemons: One large lemon for the batter; a second lemon is handy if making the glaze.
Tenting the cake: If the top browns too quickly, create a foil tent to shield it without touching the surface.
Storage: Store the cake at room temperature the first day, then refrigerate in an airtight container for up to 3 days.
Nutrition
Nutrition values are estimates generated by a calculator and should be used as a guideline only.
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