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Blueberry Lemon Ricotta Olive Oil Cake

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This blueberry lemon ricotta olive oil cake is the perfect snack cake. It’s lightly sprinkled with powdered sugar and great for breakfast or dessert!

Blueberry Lemon Ricotta Olive Oil Cake sliced on a plate.

Get ready to have a new favorite cake!

Anything with blueberries is a hit in my book, especially my baked blueberry oatmeal. But when I need a blueberry cake recipe, this is my go-to. 

This blueberry lemon ricotta olive oil cake is the perfect summertime cake for any party or barbecue. 

Big blueberries bursting with sweetness, fresh lemon, and savory olive oil, all topped with powdered sugar, or a dollop of fresh whipped cream, it’s the perfect dessert. 

I can’t tell you how many times I’ve been asked to make this for friends and family. It’s really that good!

You’re going to love this blueberry lemon ricotta olive oil cake!

Blueberry Lemon Ricotta Olive Oil Cake sprinkled with powdered sugar.

Ingredients for blueberry lemon ricotta olive oil cake

  • Whole milk ricotta –  This Italian whey cheese is super smooth and creamy. It’s mild in flavor but will give our cake moisture. 
  • Olive oil – Use your favorite, high-quality extra virgin olive oil. It is our fat and will add moisture to our cake. 
  • Sugar – This gives our cake its sweetness. I use white sugar here, but feel free to use light brown sugar.
  • Lemons – The burst of citrus is the perfect freshness in this cake.
  • All-purpose flour – a simple basic baking ingredient that helps hold the cake together.
  • Baking powder and baking soda – These help the cake stay fluffy and light. 
  • Blueberries – A burst of sweetness that permeates the cake. 
Blueberry Lemon Ricotta Olive Oil Cake sliced on a small dessert plate.

Why use olive oil?

This cake uses olive oil for a couple of reasons. 

The earthy, savory flavors of olive oil are a perfect pair for flavors like blueberry and lemon. 

Also, olive oil has many health benefits. 

Extra virgin olive oil has a high level of antioxidants, and vitamin E. 

It also has less bad cholesterol than butter and cuts back on the number of saturated fats. 

Can I use frozen blueberries? 

Yes! You can use frozen blueberries in place of fresh ones in this blueberry lemon ricotta olive oil cake. 

Frozen berries are packaged at the peak of freshness, so they will always be ripe. 

Their bright purple color may bleed into the cake a little bit more than fresh blueberries would.

Toppings

Oh boy, the topping possibilities are endless!

I have topped this with a sprinkle of powdered sugar, but you could top this cake with a dollop of your favorite homemade or store-bought whipped cream. 

Another great accompaniment is ice cream! Or both! 

Storage and leftovers

Keep this cake covered in a cool, dry place, for up to 3 days, if it lasts that long!

Blueberry Lemon Ricotta Olive Oil Cake sprinkled with powdered sugar and served with extra berries.

More blueberry recipes

This blueberry lemon ricotta olive oil cake is the perfect snacking cake. Sprinkled with a little powdered sugar and perfect for breakfast or dessert! Plus the cake is super moist and crazy easy to make! You'll want to get into the kitchen and make this cake asap!

Blueberry Lemon Ricotta Olive Oil Cake

Yield: 9x9 cake
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

This blueberry lemon ricotta olive oil cake is the perfect snack cake. It's lightly sprinkled with powdered sugar and great for breakfast or dessert!

Ingredients

  • 1 cup whole milk ricotta cheese
  • 1 cup granulated sugar
  • 1/3 cup extra virgin olive oil
  • 2 lemons, zested
  • 2 large eggs
  • 1-1/2 cup all-purpose flour
  • 1-1/2 teaspoon baking powder
  • 1/2 teaspoons kosher salt
  • 1/4 teaspoon baking soda
  • 1 pint fresh blueberries

Instructions

  1. Preheat your oven to 350 degrees F and line a 9x9 baking dish with parchment paper, set aside.
  2. In a large bowl add ricotta, granulated sugar, olive oil, and lemon zest.
  3. Stir to combine and mix in eggs, one at a time.
  4. In a medium bowl whisk together flour, baking powder, kosher salt, and baking soda.
  5. Add the flour mixture to the ricotta mixture and stir just until combined.
  6. Add in blueberries and gently fold in making sure to not break them.
  7. Add the cake batter to your prepared pan and bake for 40-45 minutes or until the cake is fully cooked and lightly browned on top.
  8. Let the cake cool and sprinkle with powdered sugar.

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Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 345Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 55mgSodium: 254mgCarbohydrates: 51gFiber: 2gSugar: 26gProtein: 8g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Did you make this recipe?

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Blueberry Lemon Ricotta Olive Oil Cake pin for Pinterest.

DeVonna M.

Tuesday 6th of September 2022

I've made this recipe 3 or 4 times. It's so quick and easy and always a hit.

Jackie Shep

Saturday 9th of October 2021

Made this gluten free with some minor adjustment to the dry mixture. Came out lovely and light....delicious.

Mia

Thursday 2nd of September 2021

Don’t waste time. Double the recipe right away. Delicious!!!

Lorna

Tuesday 19th of January 2021

Great cake... I used gluten free flour and added 1/4 cup of almond milk and it turned out super moist. Yummy

Laurie

Tuesday 19th of January 2021

This was delicious! I reduced the sugar and used 1/2 cup whole wheat pastry flour, 1/2 cup almond flour and 1/2 cup AP. Still very moist and flavorful. Great recipe! My kids loved it too.

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