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Jun 20, 2019

Blueberry Lemon Ricotta Tea Cake

This Blueberry Lemon Ricotta Tea Cake is so moist and delicious. Everyone loves the combination of blueberries and lemons, and the ricotta helps make the cake extra tender. It's perfect for serving with tea or coffee. 

Blueberry Lemon Ricotta Tea Cake

I love baking with ricotta cheese. It makes everything so soft and tender. Add it to cookies and you end up with little mini cakes. It's also wonderful in bundt cake recipes.

I also love when a recipe calls for lemon zest. We have a lemon tree in the back that produces some of the biggest lemons I've ever seen. All I need to do is head to our (tiny) back yard and pick a lemon or two.

Lemon Blueberry Ricotta Tea Cake

Then there's the blueberries in this blueberry lemon ricotta tea cake. You mix lots of blueberries into the batter, and then you sprinkle even more over the top of the cake before baking.

The blueberries in the cake get all "jammy" and squishy, adding the sweet flavor of the fruit to the cake.

This cake takes only 20 minutes to assemble, making it so easy when you have a craving for cake or need to make a cake at the last minute. It does require about an hour and a half to bake, but you can serve it warm and don't have to worry about frosting. The blueberries on top provide just enough sweetness.

What equipment do you need to make this cake?

You will also need either a hand mixer or a stand mixer. I love my KitchenAid

Slice of Lemon Blueberry Ricotta Tea Cake

To make sure that the blueberries do not sink to the bottom of this cake, you toss them in cornstarch. This helps them stay suspended in the batter. 

This worked great, but be forewarned that the blueberries on top may still look all cornstarch-y even after the cake has been baked. Fortunately, after you sprinkle the top with confectioners sugar, you won't be able to tell the difference, either in looks or in taste.

Welcome to the Cake Slice Bakers! 

Here's what everyone baked:

Blueberry Lemon Ricotta Tea Cake
Raspberry Cremeschnitte
Tiramisu Cake

Lemon Blueberry Ricotta Tea Cake with extra blueberries

Blueberry Lemon Ricotta Tea Cake

Yield: 12 servings
Author: Karen Kerr
prep time: 20 minutes cook time: 80 minutes total time: 100 minutes
This Blueberry Lemon Ricotta Tea Cake is so moist and delicious. Everyone loves the combination of blueberries and lemons, and the ricotta helps make the cake extra tender. It's perfect for serving with tea or coffee.


  • 3 cups (300 grams) blueberries
  • 3 tablespoons cornstarch
  • 1 cup unsalted butter
  • 1 cup sugar
  • 1 teaspoon vanilla
  • Zest from 2 lemons
  • 4 large eggs
  • 1 cup whole milk ricotta cheese
  • 2 cups (250 grams) all purpose flour
  • 1/2 cup (48 grams) almond flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • Powdered sugar for dusting


How to cook Blueberry Lemon Ricotta Tea Cake

  1. Heat the oven to 335 degrees F and line the bottom of a 9 inch springform pan with parchment paper. Spray the pan with spray oil.
  2. Toss the blueberries with the cornstarch in a bowl and set aside. 
  3. In the bowl of a stand mixer, cream the butter, sugar, vanilla, and lemon zest with the paddle attachment until fluffy and light. Scrape down the sides of the bowl.
  4. Add the eggs, one at a time, and mix each one in thoroughly. 
  5. Add the ricotta and mix until the batter is thoroughly mixed. 
  6. In another bowl, whisk together the flour, almond flour, baking powder, and salt. Using a strainer, sift the dry ingredients into the butter/sugar/egg mixture and then fold with a rubber spatula until combined. 
  7. Fold in 2 1/2 cups of the blueberries and spread the batter in the pan. Top with the remaining blueberries. 
  8. Bake the cake for 80 to 90 minutes, until a toothpick comes out clean. My baking time was 80 minutes. 
  9. Cool the cake on a wire rack until it is just slightly warm. Dust with the powdered sugar before serving. 
cake, blueberries, ricotta, lemon
Northern European
Created using The Recipes Generator
Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The European Cake Cookbook by Tatyana Nesteruk. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs.

Our choices for June 2019 were ~
  1. Blueberry Lemon Ricotta Tea Cake
  2. Raspberry Cremeschnitte
  3. White Chocolate Raspberry Pistachio Mousse Cake
  4. Tiramisu Cake
There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes! Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes.

If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details. The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

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Would you like to comment?

  1. This was my runner up but I had to make the Tiramisu for Frank. Perhaps this will be made for Blueberry Week.

    1. Ooooh, yes, that would be perfect. Your tiramisu is amazing.

  2. Lemons in your backyard - I'm so jealous! Your cake looks great.

  3. Hi Karen,
    this recipe looks (as they always do) delicious! As it's pretty difficult to find fresh blueberries where I live, I was wondering if you could use frozen ones instead. What do you think?

    1. Hi Charlotte, while I haven't tried it with this recipe, I bet you could.

  4. Should leftovers be refrigerated?

    1. Probably not right away, but it's probably a good idea after a day or two.

  5. Is the almond flour crucial? Are there substitutes?

    1. I can't say because I haven't tried it without it.

    2. I was wondering the same. Did ubtry without almond flour. If so how'd it go

  6. Do you think you could use gluten free flour substitution for the cup of white flour?

    1. Supposedly you can, but I've never tried it.

  7. Can this be made the day before being served and is it just as good served at room temp?

  8. I'm going to try making half a recipe in a 7" pan and bake it in my air fryer. Love your recipes but hate the way ads keep popping up over the text.

    1. I'm sorry you're experiencing that! I've not experienced that except on my iPad, which is a royal pain.

  9. Excellent Breakfast...wait for it...BUNDT! I made this using my bundt pan....reducing the cooking time to 50-55 minutes (based on the fantastic odor and color) and it was tender and beautiful! I used ground hazelnut flour instead of almond flour (what was in my pantry!) My a.m. tribe found this delicious with their morning coffee. Merci from France! A must-file recipe for brekkie rotation!!

  10. Your ads block the instructions for making this dessert.

    1. Hit the print key and you should be able to see all of the instructions.

  11. Can you substitute mascarpone for the ricotta?

    1. I don't think so. Perhaps cottage cheese which you have processed in a food processor would work.

  12. Can frozen blueberries be used for your recipe? And if so should they be thawed first? And do you think if I use gluten free flour should I still add the 1/2 cup almond flour? Thank You for your recipe! Sounds So Yummy! 🍋🫐🍋🫐

    1. If you use frozen blueberries, I would not recomment thawing them first as they might get mushy. I have no experience with gluten free flour, but if it's supposed to mimic wheat flour, then keeping the almond flour would be right, especially for flavor.


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