Blueberry ricotta cake is a soft, moist, and lightly sweet bake that pairs juicy blueberries with creamy ricotta for a tender crumb and a fresh, citrus-lifted flavour. It’s simple enough for everyday baking, yet special enough for afternoon tea, brunch, or an easy dessert. The ricotta adds richness without heaviness, while the lemon zest brightens every bite and the cinnamon brings gentle warmth.
Because this recipe is baked as mini cakes in a muffin tray, it’s also practical. Portions are already done, they cool quickly, they pack well for lunch boxes, and they freeze beautifully for later. If you’re looking for a blueberry ricotta cake recipe that’s straightforward, reliable, and consistently delicious, this one is a keeper.
Why You’ll Love This Blueberry Ricotta Cake
This blueberry ricotta cake has a light, tender texture while staying moist for days thanks to the ricotta. The blueberries give little bursts of sweetness, and the lemon zest keeps the flavour clean and bright. It’s a no-fuss batter that comes together quickly, doesn’t require fancy equipment, and bakes up beautifully with minimal effort.
Recipe Overview
Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: about 45 minutes
Serves: 12 mini cakes
Difficulty: Easy
Ingredients
2 cups (300g) self raising flour
1 tsp ground cinnamon
¾ cup (165g) caster sugar
2 eggs
½ cup (125g) unsalted butter, melted and cooled
½ cup (125ml) milk
Zest from 1 medium lemon
250g Perfect Italiano™ Ricotta
125g fresh or frozen blueberries
Method
- Preheat the oven to 180°C/160°C fan-forced.
- Place 12 patty cases into a 12 hole, ⅓ cup muffin tray and set aside.
- Sift the flour and cinnamon into a large bowl. Add the caster sugar and mix well.
- Whisk together eggs, melted and cooled butter, milk and lemon zest. Fold in flour until just mixed through. Add Ricotta and ¾ of the blueberries. Fold through carefully, making sure to not overmix.
- Divide mixture amongst patty cases and top with the remaining blueberries.
- Bake for 25–30 minutes or cooked through. Stand for 5 minutes before removing from tin and cooling on a wire rack.
Baking Tips for Perfect Results
For the softest crumb, it’s important to mix the batter gently and stop as soon as the flour has just disappeared. Overmixing develops too much structure in the batter, and as a result, the cakes can become tougher and less tender instead of light and soft. Because this recipe relies on ricotta for moisture, a light hand when mixing helps preserve that delicate texture.
If you’re using frozen blueberries, add them straight from the freezer rather than thawing them first. This not only helps prevent excess moisture from entering the batter, but it also reduces colour bleeding, so the cakes keep a clean, appealing look once baked. At the same time, folding the berries in gently ensures they stay whole and evenly distributed instead of sinking or breaking apart.
Once baked, allow the cakes to stand in the tin for the full 5 minutes before transferring them to a wire rack. This resting time is essential because it allows the structure to set, making the cakes easier to remove without cracking or sticking. However, don’t leave them in the tin for too long, as trapped steam can make the bottoms slightly soggy.
If you’d like to elevate the finish, a simple dusting of icing sugar works beautifully and adds a touch of elegance without extra effort. Alternatively, a quick lemon glaze made from icing sugar and fresh lemon juice can be drizzled over the cooled cakes for added brightness. Because the glaze brings a subtle sharpness, it balances the sweetness of the cake and highlights the blueberries particularly well. Both options are especially effective when serving these cakes to guests, but they’re just as enjoyable for everyday baking when you want something that feels a little more special.
Serving Suggestions
These mini blueberry ricotta cakes are lovely warm, slightly warm, or at room temperature. They’re great with tea or coffee, and they can easily become a quick dessert when dressed up with toppings.
TIPS
Turn these into a quick dessert by serving warm with extra berries and a spoonful of cream, creme fraiche or extra Ricotta.
Make a double batch and freeze individually. Great for lunch boxes and family afternoon teas. To defrost, leave at room temperature for 10 minutes or microwave for 30 second bursts until warm.
Storage and Freezing
Store blueberry ricotta cake in an airtight container. At room temperature it will stay fresh for about a day, or keep it in the fridge for up to 3 days for best texture and food safety. These cakes freeze extremely well—freeze individually so you can grab one at a time. Reheat gently to bring back that fresh-baked softness.
Nutrition (per serving, approx.)
Calories: ~240 kcal
Protein: ~6 g
Fat: ~10 g
Saturated fat: ~6 g
Carbohydrates: ~30 g
Sugars: ~14 g
Fibre: ~1.5 g
Salt: ~0.3 g
Frequently Asked Questions
Can I use frozen blueberries in blueberry ricotta cake?
Yes. Frozen blueberries work perfectly. Add them straight from the freezer to reduce excess moisture and prevent colour bleeding.
Why does ricotta make the cake so moist?
Ricotta adds fat and moisture while keeping the crumb tender. It helps the cakes stay soft even after cooling.
Can I make this as one larger cake instead of mini cakes?
Yes. You can bake the batter in a small loaf tin or round tin, but the baking time will be longer. Start checking with a skewer once the top looks set and lightly golden.
How do I know when the cakes are cooked through?
They’re done when the tops are lightly golden and a skewer inserted into the centre comes out clean or with a few moist crumbs.
Can I freeze blueberry ricotta cake?
Yes. Freeze the cakes individually. To defrost, leave at room temperature for 10 minutes or microwave in short bursts until warm.
Final Thoughts
This blueberry ricotta cake is easy, dependable, and full of bright berry flavour with a creamy, tender texture. It’s a great recipe to bake once and keep on rotation—perfect for quick snacks, morning treats, and those times when you want something sweet without a lot of effort.
If you love simple yet flavourful baked treats like this blueberry ricotta cake, you might also enjoy exploring other ricotta-based recipes that offer a delightful twist on classic desserts. One such option is a lemon ricotta loaf with berries, which combines citrus brightness with creamy ricotta for a soft, comforting slice that’s perfect with coffee or tea. It’s a slightly different way to enjoy ricotta’s rich texture in a dessert that’s still easy to make and impressive to serve.
