Best Blueberry Lemon Ricotta Cake Ever

0.0/5 rating (0 votes)

Adapted from King Arthur Flour website.


  • Batter
  • 1 cup all-purpose flour
  • ¾ cup sugar
  • 1 ¼ tsp. baking powder
  • ½ tsp. salt
  • ⅓ cup milk
  • ¼ cup room temp. creamed butter
  • 1 large egg
  • ½ tsp. lemon extract
  • zest of one lemon
  • ¾ cup fresh blueberries
  • Topping
  • 2 large eggs
  • 1 ¼ cups ricotta cheese
  • ⅓ cup sugar
  • ¼ tsp. lemon extract


Preheat the oven to 350 °F. Grease a 9" round spring form pan.

For the batter: In a small bowl, combine the flour, sugar, baking powder and salt. Add the milk, butter, egg, lemon zest, and lemon extract, beating until smooth. Pour the batter into a greased pan. Sprinkle the blueberries over the batter but do not mix.

For the topping: In a small bowl, beat the eggs till frothy, then beat in the cheese, sugar, and lemon extract. Spread this mixture evenly over the blueberries.

Bake the cake for 55 to 60 minutes, or until it is golden brown around the edges. Remove from the oven and cool, on a rack, to lukewarm before serving.

Garnish with lemon basil.

Leave a comment

You are commenting as guest. Optional login below.

What we do

Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape ties into larger questions of sustainability and the future of our food supply.