Ricotta Cake with Blueberries

Ricotta cake is a great addition to your dessert repertoire, especially if you are looking for a light but tasty option.

You can use all purpose flour or you can use almond flour if you would prefer a gluten-free version.

You can also substitute chocolate chips for the blueberries.

If you would prefer a dairy-free cake, you can substitute a cup orange juice for the butter.


1 1/2 cups all-purpose flour or 2 cups almond flour

1 teaspoon baking powder

1/2 teaspoon salt

1 stick butter (softened)

1 cup sugar ( I used Turbinado sugar)

2 large eggs, room temperature

1 Tablespoon vanilla extract

1 2/3 cups whole milk ricotta cheese

1 cup fresh blueberries (or chocolate chips)


1 – In a large bowl cream the butter and sugar together. Add the eggs and vanilla. Add in the ricotta cheese and mix until incorporated.

2 – Pour in the dry ingredients (flour, baking powder and salt) and mix well.

3 – Fold in the blueberries or the chocolate chips gently.

4 – Transfer the batter into a greased Springform pan or Pyrex dish. Bake for 30 to 35minutes in a 350 degree oven.

5 – Cool for 10 minutes.

Gluten-free Ricotta Cake with Blueberries

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