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!
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 often I’ve been asked to make this for friends and family. It’s that good!
You’re going to love this blueberry lemon ricotta olive oil cake!
Oh no berries on hand? Try this lemon olive oil cake!
Table of Contents
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.
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!
More blueberry recipes
- Want more fruit? Try my Blueberry Peach Cast Iron Crisp
- Craving something refreshing? Try my Blueberry Mojito
- Love pie? Try my Easy Blueberry Hand Pies
- Looking for more cakes? Try my Blueberry Fritter Cake
Blueberry Lemon Ricotta Olive Oil Cake
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
- Preheat your oven to 350 degrees F and line a 9×9 baking dish with parchment paper, set aside.
- In a large bowl add ricotta, granulated sugar, olive oil, and lemon zest.
- Stir to combine and mix in eggs, one at a time.
- In a medium bowl whisk together flour, baking powder, kosher salt, and baking soda.
- Add the flour mixture to the ricotta mixture and stir just until combined.
- Add in blueberries and gently fold in making sure to not break them.
- 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.
- Let the cake cool and sprinkle with powdered sugar.