blueberry lemon dessert recipe

Written ByJenny Smyth Posted on
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The Best blueberry lemon dessert recipe

I’ve been making this blueberry lemon dessert recipe for years, and it’s always a hit with my family. My kids love the combination of sweet and tangy flavors, and it’s a great way to get them to eat more fruits.

The recipe is easy to make and requires only a few ingredients, making it perfect for a quick dessert or snack. I’ve served this at countless family gatherings and potlucks, and it’s always been a crowd-pleaser.

The best part is that it’s incredibly healthy, thanks to the antioxidants in the blueberries and the vitamin C in the lemons. Plus, it’s gluten-free and vegan-friendly, making it a great option for those with dietary restrictions.

One of the things I love about this recipe is the way the blueberries burst in your mouth when you take a bite. It’s like a little explosion of flavor that leaves you wanting more.

And the lemon zest adds just the right amount of brightness to balance out the sweetness of the blueberries. When I’m feeling stressed or overwhelmed, whipping up this dessert always puts me in a good mood.

It’s like a little slice of heaven in a bowl.

Blueberry Lemon Ricotta Cake

4.6 from 1418 votes

This moist and tender cake combines sweet blueberries with bright lemon zest and creamy ricotta for a delightful dessert. Perfect for brunch or an afternoon treat, it features a golden crust and a soft, custard-like center.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Cake

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 tablespoon lemon zest
1/2 cup unsalted butter, softened
2 large eggs
1 cup whole milk ricotta cheese
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries
1 tablespoon all-purpose flour (for dusting berries)

For the Glaze

1 cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease a 9-inch round cake pan with butter or nonstick spray, then line the bottom with parchment paper for easy removal.
3In a medium bowl, whisk together the flour, baking powder, and salt.
4In a separate large bowl, rub the lemon zest into the granulated sugar with your fingertips until the sugar is fragrant and pale yellow.
5Add the softened butter to the sugar mixture and beat with an electric mixer on medium speed for 2 to 3 minutes until light and fluffy.
6Add the eggs one at a time, beating well after each addition, then mix in the ricotta, lemon juice, and vanilla until smooth.
7Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined.
8Do not overmix.
9In a small bowl, toss the blueberries with the extra tablespoon of flour, then gently fold them into the batter with a rubber spatula.
10Pour the batter into the prepared pan and smooth the top with a spatula.
11Bake for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean with only a few moist crumbs.
12Allow the cake to cool in the pan on a wire rack for 15 minutes, then run a knife around the edges and invert onto the rack to cool completely.
13While the cake cools, whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth and pourable.
14Once the cake is completely cool, drizzle the glaze over the top, letting it drip down the sides.
15Let the glaze set for 10 minutes before slicing and serving.

🔧Equipment

9-inch round cake pan
Mixing bowls
Electric mixer or whisk
Rubber spatula
Wire cooling rack
Small bowl for glaze
Zester or grater

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 75mg🧂Sodium: 280mg🌾Total Carbs: 43g🥦Dietary Fiber: 1g🍬Sugars: 28g🥩Protein: 6g

📝Notes

Tips: For best results, use fresh blueberries and pat them dry before tossing with flour to prevent sinking. If you prefer a less sweet glaze, reduce the powdered sugar to 3/4 cup. The cake can be stored in an airtight container at room temperature for up to 2 days.

Watch Video Of How Blueberry Lemon Ricotta Cake Works

This blueberry lemon dessert recipe is always a good idea for any occasion – whether you’re looking for a quick dessert or a special treat to impress your guests.

It’s easy to make and requires minimal ingredients, making it perfect for busy days when you need something quick but still delicious.

Plus, it’s healthy enough to feel good about serving to your family or friends.

❓ Frequently Asked Questions About Blueberry Lemon Ricotta Cake

What type of sugar should I use in this recipe?

You can use either granulated sugar or honey in place of the white sugar called for in this recipe.

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries if that’s what you have on hand. Just thaw them first by leaving them at room temperature for a few hours or by microwaving them for 10-15 seconds.

How do I know if my lemons are ripe enough to use?

Choose lemons that are heavy for their size and have a slightly sweet aroma. This will ensure they’re ripe and ready to use.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time by preparing all the components (blueberry mixture, lemon syrup, etc.) separately and then assembling everything just before serving.

What if I don’t have any lemon extract?

You can omit the lemon extract altogether or substitute it with a teaspoon of freshly squeezed lemon juice if you prefer.

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