This Lemon Blueberry Ricotta Cake is moist, tender, and packed with fresh, vibrant flavors. The buttery streusel topping adds a sweet crunch, while the lemon glaze delivers the perfect zesty finish. Whether you’re hosting a brunch or simply craving a fruity dessert, this Lemon Blueberry Ricotta Cake is easy to prepare and guaranteed to impress. It works beautifully with both fresh and frozen blueberries, ensuring a burst of flavor in every bite.
Combining the bright zest of lemon, juicy blueberries, and creamy ricotta cheese, this Lemon Blueberry Ricotta Cake boasts a soft crumb and a balanced flavor profile that shines from breakfast to dessert. It’s topped with a golden streusel and finished with a tangy lemon glaze for an irresistible presentation.
Why You’ll Love This Lemon Blueberry Ricotta Cake
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Ready in just over an hour with simple prep steps
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Perfect balance of sweet, tangy, and creamy flavors
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Works with fresh or frozen blueberries for year-round baking
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Versatile enough for breakfast, brunch, snack, or dessert
I first made this Lemon Blueberry Ricotta Cake for a summer garden party, and guests were fighting over the last slice. Since then, it’s become a family favorite—everyone from my picky niece to my foodie brother-in-law keeps asking for it!
🍋 Lemon Blueberry Ricotta Cake Recipe
This Lemon Blueberry Ricotta Cake is everything you could want in a summer dessert—moist, rich, bursting with fruity flavor, and perfectly balanced with a bright citrus tang. Every bite is soft and tender, thanks to the creamy ricotta base, while fresh blueberries add natural sweetness and juicy texture throughout. What truly takes this cake to the next level is the golden, buttery streusel topping, adding a delicate crunch that contrasts beautifully with the soft crumb. And don’t forget the lemon glaze—its tangy brightness brings it all together, creating a visually stunning and irresistibly flavorful treat.
Whether you’re baking for a brunch, potluck, or just a cozy afternoon at home, this cake fits every occasion. It’s easy enough for beginners and impressive enough to serve to guests. Plus, it uses accessible ingredients that you likely already have in your kitchen.
📝 Ingredients for the Perfect Lemon Blueberry Ricotta Cake
Each component in this recipe plays a crucial role in creating the perfect texture and flavor:
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All-purpose flour – Forms the structural backbone of the cake while keeping it soft and tender.
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Granulated sugar – Adds sweetness without overwhelming the lemon and blueberry notes.
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Fresh lemon zest and juice – Delivers the signature citrus brightness that gives the cake its refreshing taste.
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Whole milk ricotta cheese – A secret weapon for ultra-moist crumb and subtle richness.
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Eggs – Help bind the batter and give the cake lift and structure.
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Vanilla extract – Rounds out the flavors with its sweet, floral undertone.
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Blueberries – Provide bursts of juicy freshness; choose firm, plump berries for the best texture.
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Butter – Brings richness and ensures a golden, buttery flavor in both the cake and streusel.
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Confectioners’ sugar – Used in the glaze to create a smooth, glossy finish with just a touch of sweetness.
👩🍳 Step-by-Step Instructions for Baking Lemon Blueberry Ricotta Cake
1. Prepare the Streusel
In a medium bowl, mix together flour and sugar. Slowly pour in melted butter and use a fork to blend until crumbly. You want it to hold some larger clumps for texture—think wet sand consistency. Set aside while you make the batter.
2. Make the Lemon Sugar Base
Add lemon zest to granulated sugar in a large bowl. Use your fingers to rub the zest into the sugar until fragrant and pale yellow. This technique extracts the natural oils from the zest, ensuring the lemon flavor infuses every bite. Whisk in flour, baking powder, and a pinch of salt until well combined.
3. Mix the Wet Ingredients
In a separate bowl, whisk together the ricotta, eggs, lemon juice, and vanilla extract. Continue whisking as you slowly add the melted butter—this helps prevent curdling and creates a silky-smooth texture.
4. Combine and Add Blueberries
Pour the wet ingredients into the dry mixture and gently fold using a spatula. Be careful not to overmix; stop when just combined. Fold in the blueberries with minimal stirring to prevent them from bursting or staining the batter. The batter will be thick—that’s what you want!
5. Bake the Cake
Transfer the batter into a greased 9-inch springform pan, spreading it evenly. Sprinkle the streusel topping across the surface, covering the entire top. Bake in a preheated oven at 350°F (175°C) for 45–55 minutes, or until the top is golden and a toothpick inserted comes out clean or with moist crumbs.
6. Finish with Lemon Glaze
Allow the cake to cool in the pan for about 30 minutes. Then, carefully remove the springform ring. Mix confectioners’ sugar with fresh lemon juice until smooth and pourable. Drizzle the glaze over the cooled cake in zigzag patterns or let it drip down the sides for a rustic look.
💡 Why This Lemon Blueberry Ricotta Cake Stands Out
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✅ Stays fresh for days – This cake maintains its moist texture at room temperature for up to 3 days without drying out.
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✅ Creamy yet light – The ricotta gives the cake a luxurious texture without making it heavy.
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✅ Perfect for make-ahead – Bake it the night before and glaze it before serving for stress-free entertaining.
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✅ Seasonal and versatile – Ideal for showcasing fresh summer blueberries, but frozen ones work just as well in colder months.
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✅ Impressive presentation – Between the golden streusel, blueberry speckles, and bright glaze, this cake is as pretty as it is delicious.
⏳ Make-Ahead Options for Lemon Blueberry Ricotta Cake
One of the greatest advantages of making a Lemon Blueberry Ricotta Cake is how well it keeps. In fact, many bakers find that the flavor improves after resting for several hours or overnight. The lemon zest deepens, the ricotta keeps the crumb moist and creamy, and the blueberries continue to release their natural sweetness into the cake.
You can prepare this Lemon Blueberry Ricotta Cake up to 24 hours in advance and store it at room temperature, loosely covered with parchment or foil. This makes it an excellent choice for parties, brunches, or holiday mornings when you want a freshly baked treat without the last-minute stress. For optimal results, wait to drizzle on the lemon glaze until just a few hours before serving. This helps preserve the cake’s beautiful finish and prevents the streusel topping from becoming soggy.
The cake holds its moisture exceptionally well for up to three days, making it a reliable option for meal prepping or make-ahead baking. It’s a lifesaver for hosts who want an elegant, crowd-pleasing dessert with minimal day-of effort.
🍓 Seasonal Variations for Lemon Blueberry Ricotta Cake
While fresh blueberries are the classic choice for this Lemon Blueberry Ricotta Cake, the base recipe is incredibly flexible and works with a variety of seasonal fruits.
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In the summer months, try using raspberries, blackberries, or even sliced strawberries for a bright, colorful twist.
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During autumn, diced apples tossed with cinnamon and a touch of nutmeg give the cake a cozy, spiced feel—perfect for Thanksgiving or chilly evenings.
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In winter, frozen blueberries are a practical alternative. Just fold them into the batter while still frozen to minimize color bleeding and maintain their structure.
These seasonal variations allow you to enjoy the beloved Lemon Blueberry Ricotta Cake all year round, using whatever fruits are freshest and most affordable.
🍽️ Serving Suggestions for Lemon Blueberry Ricotta Cake
The beauty of a Lemon Blueberry Ricotta Cake is in its versatility. Whether served warm, at room temperature, or even chilled, this cake adapts effortlessly to different occasions:
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For breakfast or brunch, serve a slice alongside hot tea or coffee with a spoonful of Greek yogurt or a light dusting of powdered sugar.
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As an elegant dessert, elevate it with a scoop of vanilla ice cream, a drizzle of lemon curd, or a handful of fresh blueberries and mint leaves.
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At a garden party or baby shower, present the cake on a tiered stand with edible flowers or lemon slices around the base for an eye-catching centerpiece.
No matter how you serve it, this Lemon Blueberry Ricotta Cake never fails to impress with its stunning appearance and incredible taste.
👩🍳 Pro Tips for the Best Lemon Blueberry Ricotta Cake
To make sure your Lemon Blueberry Ricotta Cake turns out perfectly every single time, keep these pro tips in mind:
✔️ Bring eggs to room temperature before mixing. This helps them incorporate smoothly, resulting in a lighter, more uniform texture.
✔️ Always zest your lemons before juicing them to get the most out of each fruit. Zesting after juicing is difficult and wasteful.
✔️ Measure your flour the right way—spoon it into the measuring cup and level it off with a knife. Avoid scooping directly from the bag, as it compacts the flour and can lead to a dense, dry cake.
✔️ Use a springform pan for easy release and professional presentation.
These small adjustments make a big difference in the final result—and once you master them, your Lemon Blueberry Ricotta Cake will taste like it came straight from a bakery.
❓ Frequently Asked Questions About Lemon Blueberry Ricotta Cake
→ Can I use frozen blueberries for this Lemon Blueberry Ricotta Cake?
Yes, you can absolutely use frozen blueberries when making this Lemon Blueberry Ricotta Cake. While fresh berries offer the best texture and appearance—especially during peak summer months—frozen berries are a great year-round alternative. To prevent the cake from becoming soggy, be sure to fold the frozen berries into the batter straight from the freezer without thawing. This technique minimizes the release of excess moisture, helping preserve the structure of the batter and prevent uneven baking.
→ How do I prevent the batter from turning purple?
One common issue when baking with blueberries is the batter turning a grayish-purple. This happens when the berries burst and bleed into the mixture. To avoid this in your Lemon Blueberry Ricotta Cake, use a light hand when folding the berries into the batter. Only stir until just combined, and always add the blueberries last. You can also toss them in a light dusting of flour beforehand, which helps suspend them in the batter and reduces bleeding.
→ Can I make this Lemon Blueberry Ricotta Cake ahead of time?
Yes! One of the best things about this Lemon Blueberry Ricotta Cake is how well it keeps, making it ideal for prepping ahead. You can bake the cake up to 24 hours in advance. Once cooled, store it at room temperature in an airtight container or wrap it tightly in foil. For optimal freshness and texture, apply the lemon glaze a few hours before serving rather than right after baking. This keeps the streusel topping crisp and the glaze fresh and glossy, making your cake look as good as it tastes.
→ What can I substitute for ricotta cheese in this recipe?
While ricotta is essential for creating the signature moist texture in this Lemon Blueberry Ricotta Cake, you do have options if it’s not available. Mascarpone cheese is a rich and creamy substitute that offers a similar flavor profile, though it’s denser. Full-fat Greek yogurt is another good alternative, providing tanginess and moisture. Keep in mind that these substitutions may slightly alter the texture—Greek yogurt results in a lighter crumb, while mascarpone makes the cake even richer.
→ How do I store leftover Lemon Blueberry Ricotta Cake?
Storing this Lemon Blueberry Ricotta Cake is simple. If you have leftovers, place them in an airtight container. The cake will stay fresh at room temperature for up to 2 days. If you want to extend its shelf life, refrigerate it for up to 5 days. When serving leftovers from the fridge, allow the cake to come back to room temperature for about 20–30 minutes to restore its soft texture and full flavor. If you’ve already glazed the cake, consider placing parchment between slices to prevent sticking.
🍽️ Final Thoughts on Lemon Blueberry Ricotta Cake
There’s something timeless and comforting about a cake that’s both simple to make and bursting with vibrant flavor. This Lemon Blueberry Ricotta Cake captures the essence of sunny days, shared moments, and the joy of baking from scratch. Whether you serve it for brunch, bring it to a gathering, or enjoy a quiet slice with a cup of tea, this cake delivers on all fronts—moist texture, fruity brightness, and bakery-worthy presentation.
With its easy preparation, make-ahead convenience, and adaptable ingredients, this Lemon Blueberry Ricotta Cake is sure to become a go-to favorite in your recipe collection. Give it a try, and don’t be surprised if it becomes the most requested dessert in your home. After all, few things are as satisfying as a homemade cake that looks as good as it tastes.
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Lemon Blueberry Ricotta Cake
Prep Time 15 minutes Cook Time 45 minutes Total Time 1 hour Description
Ingredients
- all-purpose flour
- granulated sugar
- butter, melted and slightly cooled
- granulated sugar
- lemon zest
- all-purpose flour
- baking powder
- salt
- whole milk ricotta cheese
- eggs, at room temperature
- fresh lemon juice
- pure vanilla extract
- unsalted butter, melted and slightly cooled
- blueberries, fresh or frozen
- confectioner’s sugar
- fresh lemon juice
Instructions
- Preheat the oven to 350 degrees F.
- In a medium bowl, combine the flour, sugar, and melted butter. Mix with a fork or your fingers until well combined. Set aside.Step 03
- 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. Do not over-mix. Gently fold in the blueberries, being careful not to over-mix to avoid the batter turning 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.