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Blueberry Ricotta Cake

adapted from
Servings 8


  • 240 grams unbleached all purpose flour
  • 1 Tbsp baking powder
  • 200 grams ricotta cheese
  • 150 grams vanilla sugar
  • 1 Tbsp coconut oil
  • 3 large eggs at room temperature
  • 80 grams whole milk
  • juice of 1/2 a lime
  • 125 grams fresh blueberries cleaned & tossed in 1/4 tsp all purpose flour


  • Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9″ round cake pan and set aside.
  • In a large mixing bowl, measure out the flour and mix in the baking powder. Set aside.
  • In another large mixing bowl, slowly combine the ricotta and sugar with a whisk, making sure the sugar dissolves completely before moving on. Stir in the coconut oil and then the eggs, one at a time, making sure they’re fully-incorporated before adding the next one. Stir in the milk and lime juice. Slowly add the flour mixture, stirring only until just combined.
  • Pour mixture into the cake pan. Sprinkle over the top the lightly-floured blueberries (lightly flouring them prevents them from sinking to the bottom of the cake). Bake for 30 minutes, or until lightly browned on the edges and a cake tester comes out clean when inserted in the middle.
  • Allow to cool completely. Just before serving, sprinkle with confectioner's sugar.