Quick Summary
Lemon Blueberry Ricotta Cake with a sweet streusel topping and fresh lemon glaze. This cake is easy to make and can be enjoyed for breakfast, brunch, or dessert.
My Raspberry Almond Ricotta Cake has been extremely popular. It really is a delicious cake.
The raspberry almond combo is perfection, but I did get a few requests for a Lemon Blueberry Ricotta Cake so I played around and came up with a winning recipe.
This simple lemon blueberry cake is tender, moist, and bursting with juicy blueberries. It also has the perfect amount of lemon flavor. The sweet streusel topping makes the cake extra special and will remind you of a bakery style blueberry muffin or coffee cake.
You don’t even need a mixer to make this delightful cake. It is easy to make and comes out perfect every time. I use a springform pan, but a 9-inch cake pan will work if you don’t have one.
This cake can be enjoyed for breakfast, brunch, or dessert. Enjoy a slice with your morning coffee or afternoon tea. It is good anytime of the day.
Cake Ingredients
The ingredients are simple and there is even a secret ingredient, ricotta cheese! It is the secret to making this cake super moist and delicious!
- Granulated sugar– to sweeten the cake.
- Lemon zest– rub the lemon zest and granulated sugar together to bring out the best lemon flavor.
- Flour– use all-purpose flour.
- Baking powder– make sure your baking powder is fresh!
- Salt– a must in baked goods.
- Ricotta cheese– I like to use whole milk ricotta cheese so the cake is nice and rich.
- Eggs– make sure the eggs are at room temperature so the cake will rise up in the oven.
- Lemon juice– use freshly squeezed lemon juice.
- Vanilla extract– always use pure vanilla extract for the best flavor.
- Butter– melted and slightly cooled.
- Blueberries– you can use fresh or frozen berries.
Streusel Topping
I add a sweet streusel topping to the cake to take the deliciousness to another level. Don’t skip it! The streusel is easy to mix together and the ingredients are super basic. You will need:
- Flour
- Granulated sugar
- Melted butter
In a medium bowl, combine the flour, sugar, and melted butter. Mix with a fork or your fingers until well combined. Set aside while you prepare the cake.
How to Make Lemon Blueberry Ricotta Cake
- Preheat oven to 350 degrees F.
- In a large bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant. Add the flour, baking powder and salt. Whisk together and set aside.
- In a medium bowl, whisk together the ricotta cheese, eggs, lemon juice, and vanilla. Gradually add in the melted butter, whisking until combined and smooth.
- Add the ricotta mixture to the dry ingredients and stir with a spatula until just combined. Don’t over mix. Gently fold in the blueberries, being careful not to over mix or the batter will turn purple.
- Grease a 9-inch springform pan generously with nonstick cooking spray. Scrape the batter evenly into the pan and sprinkle evenly with the streusel.
- Bake for 45 to 55 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove the pan from the oven and place on a cooling rack. Let the cake cool in the pan for 30 minutes, then carefully remove the sides of the springform pan.
Lemon Glaze
I like to drizzle a simple lemon glaze over the cake before serving. It adds extra lemon flavor and makes the cake extra pretty.
- In a medium bowl, whisk together confectioner’s sugar and lemon juice. I always start with 2 tablespoons. If the glaze is too thick, you can add a little more lemon juice until desire consistency is reached.
- Drizzle the lemon glaze over the cooled cake. Cut the cake into slices and serve!
How to Store
Let the cake cool completely. Store covered at room temperature for up to 3 days. It will get moister as it sits. If you live in a hot and humid climate, you can store it in an airtight container in the refrigerator. Let the cake come to room temperature before serving.
You can also freeze the cake for up to 2 months. Wrap the cooled cake in plastic wrap and then cover in aluminum foil. You can freeze the whole cake or individual slices. Thaw before serving.
You can freeze the cake with or without the glaze. If you want to add it after, let the cake thaw and then drizzle the cake with the lemon glaze.
More Easy Cake Recipes
Lemon Blueberry Ricotta Cake
Lemon Blueberry Ricotta Cake with a sweet streusel topping and fresh lemon glaze. This cake is easy to make and can be enjoyed for breakfast, brunch, or dessert.
For the streusel:
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 3 tablespoons butter, melted and slightly cooled
For the cake:
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups whole milk ricotta cheese
- 3 large eggs, at room temperature
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 3/4 cups blueberries, fresh or frozen
For the lemon glaze:
- 1 cup confectioner’s sugar
- 2 to 3 tablespoons fresh lemon juice
Preheat oven to 350 degrees F.
First, make the streusel topping. In a medium bowl, combine the flour, sugar, and melted butter. Mix with a fork or your fingers until well combined. Set aside.
In a large bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant. Add the flour, baking powder and salt. Whisk together and set aside.
In a medium bowl, whisk together the ricotta cheese, eggs, lemon juice, and vanilla. Gradually add in the melted butter, whisking until combined and smooth.
Add the ricotta mixture to the dry ingredients and stir with a spatula until just combined. Don’t over mix. Gently fold in the blueberries, being careful not to over mix or the batter will turn purple.
Grease a 9-inch springform pan generously with nonstick cooking spray. Scrape the batter evenly into the pan and sprinkle evenly with the streusel.
Bake for 45 to 55 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove the pan from the oven and place on a cooling rack. Let the cake cool in the pan for 30 minutes, then carefully remove the sides of the springform pan.
In a medium bowl, whisk together the confectioner’s sugar and lemon juice. I always start with 2 tablespoons. If the glaze is too thick, you can add a little more lemon juice until desire consistency is reached.
Drizzle the lemon glaze over the cooled cake. Cut the cake into slices and serve!
Calories: 389kcal, Carbohydrates: 56g, Protein: 7g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 84mg, Sodium: 164mg, Potassium: 164mg, Fiber: 1g, Sugar: 37g, Vitamin A: 532IU, Vitamin C: 5mg, Calcium: 108mg, Iron: 1mg
Have you tried this recipe?
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