Blueberry Ricotta Cake
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Easy and simple blueberry ricotta cake
  • ½ cup | 120 g butter (room temperature)
  • ½ cup | 110 g sugar + 1 tbsp sugar
  • 3 eggs (separated)
  • 1 cup | 120 g ricotta
  • 1 teaspoon vanilla extract
  • 1 cup | 125 g flour
  • ½ teaspoon baking powder
  • pinch of salt
  • 1 teaspoon lemon juice
  • 1 cup blueberry
  • 1 tablespoon icing sugar (optional)
Let's get started!
  1. Grease a 8"/20 cm springform cake pan, set aside.
  2. Preheat the oven to 180°C | 350°F.
  3. Separate the eggs.
  4. In a large bowl beat the butter and sugar until is well combined, add the egg yolks, vanilla, lemon juice and ricotta, whisk until well combined.
  5. In a separate bowl beat the egg whites with a pinch of salt. When it's starts to form peaks add 1 tablespoon sugar. Whisk until forms stiff peaks.
  6. Gently fold in half of the beaten egg whites to the ricotta mixture.
  7. Sift the half of the flour into the batter, add the baking powder, combine.
  8. Add the rest of the egg whites, stir in, then sift the flour and gently mix to combine.
  9. Gently fold in half of the blueberries.
  10. Pour the batter into the cake tin. Place the remaining blueberry on top of the cake.
  11. Bake the cake for 35-40 minutes, until the inserted toothpick comes out clean from the center of the cake. To prevent the top of the cake from burning, cover the cake with foil in the last 10 minutes.
  12. Leave the cake to cool in the baking pan.
  13. Before serving dust the top with icing sugar.
Recipe by My Zucchini Recipes at