Blueberry Ricotta Cake: The Dreamiest Bake You’ll Ever Try!

Okay, let’s talk about the absolute showstopper of cakes: Blueberry Ricotta Cake. It’s the kind of bake that makes people think you’ve pulled out all the stops—when really, it’s delightfully simple. Whether you’re baking for morning tea, whipping up something special for a weekend treat, or just want a sweet snack that’s a bit boujee without the fuss, this is your go-to recipe. 🍰💙In this post, I’m going to take you through why I LOVE this Blueberry Ricotta Cake, share my best tips and tricks to get that perfect moist crumb and golden top, offer serving ideas, storage advice, and of course, throw in some other recipes you’ll adore if this one becomes your new obsession (which it will 😉).

May 20, 2025
Blueberry Ricotta Cake
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Blueberry Ricotta Cake = Fluffy, Moist & Completely Irresistible

What makes a blueberry ricotta cake so good? Well, it’s that magical combo of the creamy, slightly tangy ricotta and the burst of blueberries in every bite. The ricotta adds a rich texture that makes the cake super soft and moist—like melt-in-your-mouth kind of good. And the blueberries? They’re little juicy gems that balance the sweetness with a pop of freshness.

The best part? This cake doesn’t need any complicated steps or fancy mixers. One bowl, a quick stir, and into the oven it goes. Whether you’re a baking newbie or a seasoned kitchen queen, you’ll nail this one.

Best Ingredients = Best Cake

Let’s chat ingredients for a sec. For the most luscious blueberry ricotta cake, you’ll want to use:

    • Firm ricotta: Don’t go for the watery stuff. Use a good-quality firm ricotta from the deli section of the supermarket (or your local market if you’re lucky enough to have one nearby). It gives the cake that rich, creamy texture that’s simply next level.

    • Fresh blueberries: If they’re in season, fresh is best. But frozen blueberries work beautifully too—just don’t thaw them before folding in or they’ll turn your batter purple.

    • Good vanilla: Real vanilla extract makes a big difference. That subtle sweetness lifts everything.

    • Light olive oil or vegetable oil: I love using light olive oil—it adds moisture without heaviness.

Tips & Tricks to Nail It Every Time

    • Don’t overmix. Once the flour is in, be gentle. Overmixing can make your cake dense instead of light and tender.

    • Use baking paper to line your tin. This cake has a gorgeous golden crust that you don’t want sticking to the pan.

    • Test it with a skewer or the spring-back test. If the top bounces back gently when pressed, it’s ready!

    • Cool completely before icing. If you pour lime icing over a hot cake, it’ll melt straight off (and trust me, that icing deserves to shine!).

    • Dust with a little extra icing sugar if you skip the icing. A naked ricotta cake still looks gorgeous with just a bit of dusting magic.

Zingy Lime Icing = A Total Game-Changer

This icing is completely optional… but also totally essential if you ask me. That sweet-and-sour lime drizzle takes the blueberry ricotta cake to the next level. It’s light, zesty, and makes every bite sing.

Play around with the lime juice to suit your taste—more juice for a sharp kick, less for a mellow citrus vibe. Either way, it gives the cake a real “wow” factor, especially when it sets into a glossy glaze.

Serving & Pairing Suggestions

Afternoon Tea Hero

Slice it up and serve with a steaming cup of English breakfast tea or a latte. Honestly, it’s the kind of cake you’ll want to build a catch-up around.

Dessert Vibes

Serve warm with a scoop of vanilla bean ice cream or a dollop of Greek yoghurt for a fancy (but super chill) dinner party dessert.

Brunch-Worthy

Yep, I’ve eaten this cake for brekkie. Add a drizzle of honey and a few extra blueberries on top and call it “elevated brunch.”

Storage Options (If It Lasts That Long...)

This blueberry ricotta cake keeps like a dream. The ricotta makes sure it stays moist for days, so you can make it ahead or stash leftovers for later (good luck not eating it all at once!).

    • Fridge: Store in an airtight container in the fridge for up to 4 days. Bring to room temp before serving for best flavour.

    • Freezer: Yep, you can freeze it! Slice it up, wrap each piece individually in cling film, and freeze for up to 2 months. Just defrost at room temp or warm gently in the microwave.

Other Recipes to Try If You Love Blueberry Ricotta Cake

If this one hit the spot (which I’m pretty sure it will), here are some other easy, delicious bakes you’ll want to add to your recipe stash:

Why You’ll Fall in Love With This Cake

Seriously, this blueberry ricotta cake has everything going for it: simple ingredients, one bowl, no mixer needed, and the kind of flavour that has people asking, “Can I get the recipe?” (You can just send them here).

The ricotta gives it an almost cheesecake-like texture, the blueberries burst with juiciness, and that lime icing? Chef’s kiss. Whether you serve it at a birthday brunch or hoard it for midnight snacks, you’re going to love every bite.

And because it’s not too sweet, it’s the kind of cake you can enjoy any time of day without getting that sugar overload.  

Make It, Snap It, Share It!

If you bake this blueberry ricotta cake, I would love to see it! Take a photo, post it on Insta, and tag me  @steph_cooks_stuff. so I can drool over your creation. Let’s keep the cake-loving community going strong!

Blueberry Ricotta Cake = Your New Favourite Bake

This blueberry ricotta cake is:

    • Soft, fluffy, and moist thanks to the ricotta

    • Loaded with sweet, juicy blueberries

    • Quick and easy with one bowl and minimal effort

    • Perfect with tea, coffee, or as a show-off dessert

    • Beautifully versatile and easy to customise

So go ahead—get your oven preheating and your ricotta ready. This is the kind of bake that makes your day better. And don’t be surprised when people start requesting it again and again!

Happy baking, and don’t forget to tag me at  @steph_cooks_stuff so I can cheer you on!

Blueberry Ricotta Cake
Steph de Sousa

Blueberry Ricotta Cake

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THIS BLUEBERRY RICOTTA CAKE IS A TOTAL WINNER!
If you’re after an easy bake that looks fancy but takes no time, you need to try this Ricotta and Blueberry Cake. It’s super soft, studded with juicy blueberries and has the most gorgeous golden top. Perfect with a cuppa, for morning tea or an afternoon treat—plus it keeps beautifully in the fridge for a few days (if it lasts that long!).
Print Recipe Pin Recipe Add to Meal Plan
Prep Time 15 minutes
Cook Time 45 minutes
Servings: 8
Course: Recipes
Cuisine: Australian
Calories: 367
Ingredients Equipment Method Nutrition Video

Ingredients
  

  • 1 cup firm ricotta
  • ½ cup oil
  • 3 eggs
  • Dash of vanilla
  • 1 cup sugar
  • 2 cups self-raising flour
  • 1 cup blueberries fresh or frozen both work!
OPTIONAL LIME ICING:
  • 2 cups icing sugar
  • Juice of ½ to 1 lime depending how zingy you like it!

Equipment

Method
 

  1. In a big mixing bowl, add the ricotta, oil, eggs, vanilla and sugar.
  2. Give it a good mix—don’t worry if it’s a little lumpy from the ricotta, that’s totally fine.
  3. Add the flour and mix until combined.
  4. Gently fold through the blueberries so they’re nice and even.
  5. Pour your batter into a lined cake tin and smooth out the top.
  6. Bake at 180°C for 45 minutes or until it springs back when pressed lightly in the middle.
  7. Let it cool in the tin before icing.
FOR THE ICING:
  1. Mix the icing sugar and lime juice in a bowl until smooth and drizzly.
  2. Pour it over the cooled cake and let it set. Zesty and sweet—YUM!

Nutrition

Calories: 367kcalCarbohydrates: 50gProtein: 6gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 61mgSodium: 24mgPotassium: 69mgFiber: 1gSugar: 27gVitamin A: 100IUVitamin C: 2mgCalcium: 15mgIron: 1mg

Video

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