Blueberry Ricotta Cake Recipe (2024)

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.

1. Pre-heat the oven, grease and line a 9″ springform pan and whisk together dry ingredients.
2. Beat eggs and sugar until frothy
3. Blend in melted butter, ricotta, sour cream, vanilla and lemon zest.
4. 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.