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+ servings

Blueberry Lemon Ricotta Cake


  • ½ cup natural sugar (Sugar in the Raw or Turbinado)
  • 5 Tbsp butter, at room temperature
  • 3 eggs, at room temp (large or XL)
  • ¾ cup ricotta cheese
  • 2 Tbsp lemon zest
  • 2 Tbsp + 1 tsp lemon juice, divided
  • 1 tsp vanilla
  • 1 ½ cups white whole-wheat flour
  • 2 tsp baking powder
  • sea salt
  • 1 ½ cups blueberries
  • 2 Tbsp powdered sugar


  • Preheat oven to 350 degrees F
  • Coat a 9 x 5" inch loaf pan with cooking spray and line the bottom with parchment paper.
  • Beat sugar and butter in a large bowl with an electric mixer on medium-high speed until creamy.
  • Beat in eggs, one at a time, until fully incorporated.
  • Reduce the mixer speed to medium-low and beat in ricotta, lemon zest, 2 tablespoons lemon juice and vanilla until just combined.
  • Sprinkle flour on top, then evenly sprinkle baking powder and salt over the flour. With the mixer on low speed, beat until almost combined.
  • Toss the blueberries with a little bit of flour before gently folding them into the batter. Transfer to the prepared pan.
  • Bake the cake until starting to brown around the edges and a tester inserted in the center comes out clean (~ 1 hour)
  • Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edge to loosen the cake, then invert it onto the rack. Carefully turn it right-side up. Let cool completely.
  • Clean the bowl, add confectioners' sugar and whisk in the remaining 1 tsp lemon juice until smooth. Brush the glaze on the cake.