Ina Garten Ricotta Blueberry Cake Recipe

Ina Garten Ricotta Blueberry Cake Recipe is light, moist and full of fresh flavor. This cake is perfect for breakfast, brunch or dessert.

The Ina Garten Ricotta Blueberry Cake Recipe uses creamy ricotta cheese and juicy blueberries to create a tender, soft cake. Many people love this cake because it is easy to make yet looks elegant.

Today, I will show you How to make Ina Garten Ricotta Blueberry Cake Recipe step by step in very easy instructions. This cake is great for family gatherings, holiday brunches or a simple weekend treat. Its sweet blueberries and rich ricotta make it irresistible.

My Experience With This Recipe

The first time I made Ina Garten Ricotta Blueberry Cake, I was impressed by its soft texture. The ricotta kept the cake moist without being heavy.

The blueberries added a perfect burst of sweetness in every bite. I served it with a cup of coffee, and everyone loved it. It is now my go-to recipe for an elegant but simple cake.

Recipe Card Info

• Recipe Name: Ina Garten Ricotta Blueberry Cake Recipe
• Servings: 8 servings
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 65 minutes
• Course: Dessert
• Cuisine: American / Italian
• Calories: 290 kcal per serving

Equipment List

• 9-inch springform pan
• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Rubber spatula
• Cooling rack
• Spoon for folding blueberries

Ingredients You Need for Ina Garten Ricotta Blueberry Cake Recipe

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup ricotta cheese
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1 cup fresh blueberries
• Powdered sugar for dusting (optional)

Step-by-Step Guide

1. Preheat Oven and Prepare Pan

Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper. This ensures the cake releases easily after baking.

2. Mix Dry Ingredients

In a medium bowl, combine flour, baking powder and salt. Stir well to mix evenly. Set aside for later use in the batter.

3. Beat Ricotta and Sugar

In a large mixing bowl, beat ricotta cheese with sugar using a whisk or electric mixer until smooth and creamy.

4. Add Eggs and Butter

Add eggs one at a time, mixing well after each addition. Then stir in melted butter and vanilla extract until combined.

5. Add Lemon Zest

Mix in the lemon zest. This gives the cake a fresh, citrusy flavor that pairs perfectly with blueberries.

6. Fold in Dry Ingredients

Gradually fold the dry ingredients into the ricotta mixture using a rubber spatula. Mix gently until just combined. Do not overmix to keep cake tender.

7. Add Blueberries

Fold in fresh blueberries carefully. This ensures they are evenly distributed without breaking and turning the batter purple.

8. Bake the Cake

Pour batter into the prepared pan and smooth the top. Bake for 50 minutes or until a toothpick inserted comes out clean.

9. Cool and Serve

Allow the cake to cool in the pan for 10 minutes. Remove from pan and transfer to a cooling rack. Dust with powdered sugar if desired.

Tips to Make the Best Ina Garten Ricotta Blueberry Cake Recipe

• Use fresh blueberries for the best flavor.
• Do not overmix batter to keep cake light.
• Room temperature eggs mix more evenly.
• Melted butter should be cooled slightly to avoid curdling ricotta.
• Add lemon zest for a fresh, bright taste.

Common Mistakes to Avoid

• Using frozen blueberries can make the batter purple.
• Overbaking will make the cake dry.
• Not greasing the pan can cause sticking.
• Overmixing flour toughens the cake.
• Forgetting to cool the cake before slicing may break it.

Serving Suggestions

Serve this ricotta blueberry cake warm or at room temperature. It pairs beautifully with a cup of coffee, tea or a scoop of vanilla ice cream. Great for brunch or as a light dessert.

Variations You Can Try

• Add 1/4 teaspoon almond extract for a nutty flavor.
• Use raspberries instead of blueberries for a tart twist.
• Add a handful of chopped nuts for extra crunch.
• Drizzle with a simple lemon glaze for more sweetness.
• Sprinkle with cinnamon sugar before baking for a warm flavor.

Storage and Reheating Tips

• Store in an airtight container at room temperature for 2 days.
• Refrigerate for up to 5 days.
• Reheat slices in the oven at 325°F for 5 minutes to refresh texture.
• Do not freeze with powdered sugar on top; add it after thawing.

Nutrition Information

Nutrient	Amount per Serving
Calories	290 kcal
Protein	6 g
Fat	12 g
Carbohydrates	38 g
Fiber	2 g
Sodium	180 mg

Health Benefits

This cake contains ricotta cheese, which adds protein and calcium. Blueberries provide antioxidants, vitamins and fiber.

This makes the cake a slightly healthier dessert compared to traditional cakes. It’s a delicious way to enjoy fruit and dairy together.

FAQs about Ina Garten Ricotta Blueberry Cake Recipe

1. Can I use frozen blueberries?

Yes, but thaw and drain them first. Frozen berries may turn the batter purple and make it watery.

2. Can I make this cake ahead of time?

Yes, make it a day before serving. Cover and store at room temperature or refrigerate. Flavor improves with time.

3. Can I use low-fat ricotta?

Yes, low-fat ricotta works, but the cake may be slightly less rich and moist.

4. Can I bake in a different pan?

Yes, a 9×5 loaf pan works. Adjust baking time to 45–50 minutes and check with a toothpick.

5. How do I prevent blueberries from sinking?

Toss blueberries with a teaspoon of flour before folding into batter. This keeps them evenly distributed while baking.

Final Thoughts

Ina Garten Ricotta Blueberry Cake Recipe is easy, elegant and delicious. Now you know the Ingredients for Ina Garten Ricotta Blueberry Cake Recipe and How to make Ina Garten Ricotta Blueberry Cake Recipe step by step.

Try this cake for brunch, dessert or family gatherings. Its tender texture, juicy blueberries and fresh lemon flavor make it a favorite for everyone.