Go Back
–+ servings
Ricotta Cake with Blueberries
5 from 3 votes

Ricotta Cake with Blueberries (or Pear)

This ricotta cake is the perfect treat. Make this cake with blueberries or pears, and enjoy it for dessert, breakfast, or brunch.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 2 cakes
Print Recipe

Ingredients

For the wet ingredients:

  • ⅓ cup oil
  • 1 ½ cups sugar
  • 2 tsp vanilla extract
  • 1 egg
  • 1 cup ricotta
  • 1 tsp lemon juice, freshly squeezed (substitute with lime juice if using pears instead of blueberries)
  • ½ tsp lemon zest, (substitute with lime zest if using pears instead of blueberries)
  • ¼ cup almond milk

For the dry ingredients:

  • 1 ½ cup flour
  • ½ tsp salt
  • ¼ tsp baking soda
  • 1 tsp baking powder

For the fruit:

  • 1 cup blueberries, (or 2 pears, peeled and thinly sliced)
  • 2 tsp flour, omit if using pears instead of blueberries

Instructions

Prepare the fruit

  • If using blueberries: wash and dry the blueberries. Add them to a small mixing bowl, then sprinkle the 2 tsp flour on top. With your hands or a spoon, gently mix the flour into the blueberries so they are evenly coated with flour. Set aside.
  • If using pears: peel, core, and slice the pears.

Mix the wet ingredients

  • To a large mixing bowl, add the oil and sugar. Whisk until completely combined.
  • Now add the egg and vanilla extract. Whisk again until everything is completely combined, then stir in the ricotta, lemon juice, lemon zest, and almond milk.

Add the dry ingredients

  • Now add the flour, salt, baking soda, and baking powder to the mixing bowl. Stir until just combined.
  • If using blueberries, gently fold the blueberries into the cake batter.

Bake the cakes

  • Divide the cake batter evenly between two 9 inch round metal cake pans.
  • If using pears, now’s the time to arrange them on the top of each cake. (I arrange the pears in concentric circles on top of each cake.)
  • Bake the cakes for 30-35 minutes, until the cake top is springy to the touch and a toothpick inserted in the middle of a cake comes out mostly clean.

Serve and enjoy

  • Let the cakes cook for 15 minutes before slicing. These ricotta cakes are great for breakfast, brunch, or dessert.

Notes

This cake is vegetarian.
This recipe makes two 9 inch round cakes [aff. link].
Store the cakes in the refrigerator. This ricotta cake is best eaten within two days.