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Blueberry cake cut into squares and arranged on parchment paper.

Blueberry Cake with Lemon and Ricotta

  • Author: Leanne
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 9 pieces
  • Category: Dessert
  • Method: Bake
  • Cuisine: Canadian


This Blueberry Cake has a moist and tender crumb with fresh lemon, creamy ricotta and juicy blueberries! It’s the perfect cake for an afternoon treat or weekend brunch!


  • 1 cup cane sugar
  • 1/2 cup extra virgin olive oil
  • 3 large eggs (room temperature)
  • 1 cup full fat ricotta cheese (room temperature)
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 1/4 cup all-purpose white flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 1/4 cup fresh blueberries


  1. Preheat oven to 375F and grease or line a 8 x 8 x 3 inch square pan with parchment paper.
  2. In a large bowl, whisk together the sugar and oil. The mixture will be thick and gritty.
  3. Whisk in one egg at a time, then the ricotta, lemon zest and vanilla. The mixture will be smoother, but will still look a little grainy from the ricotta.
  4. Mix together the flour, baking powder and salt, and use a spatula to gently fold it into the wet mixture. Be careful not to over mix.
  5. Pour the batter into the prepared pan and scatter the blueberries on top.
  6. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  7. Let cool on a wire rack. Slice and serve. 
  8. Store leftover cake in an airtight container at room temperature and enjoy within 3-4 days.


  1. Make sure your eggs and ricotta are at room temperature. Warmer ingredients incorporate together better than cold ingredients.
  2. If you don’t have cane sugar, you can substitute granulated sugar.
  3. I don’t recommend using an 8 x 8 x 2 inch square pan as it is too small to hold the batter.
  4. If you’re using a darker pan, keep an eye on your cake as it reaches the lower end of the suggested baking time. Cakes tend to bake and brown faster in darker baking pans. 
  5. Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.

Keywords: blueberry ricotta cake, lemon blueberry cake