Blueberry Ricotta Cake
Prep time
Cook time
Total time
This simple and delicious blueberry ricotta cake is perfect for any occasion.
Serves: 12 servings
  • 1 ½ cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • 3 large eggs
  • 1 ½ cups ricotta
  • ½ teaspoon vanilla extract
  • ½ cup butter (1 stick), melted and cooled
  • 1 cup fresh blueberries
  1. Preheat the oven to 350°F. Butter a 9” cake pan, line it with parchment paper, and butter the paper.
  2. Whisk together the flour, sugar, baking powder, and salt in a large bowl.
  3. In a medium bowl, whisk together the eggs, ricotta, and vanilla until smooth. Fold this into the dry ingredients gently with a rubber spatula, until just blended.
  4. Fold in the butter, followed by all but ¼ cup of the blueberries, being careful not to overmix.
  5. Pour the batter into the prepared pan and scatter the remaining ¼ cup blueberries over the top. Bake until golden brown and a tester inserted into the center comes out clean, 50-60 minutes. Let cool at least 20 minutes in the pan before turning out onto a cooling rack.
Recipe by Today We Bake at