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Prep time: 20 mins | Cook time: 1 hr 30 mins | Total time: 1 hr 50 mins | Yield: 8-10 SLICES

This cake is the best cake you’ll make this summer! Enjoy the light, refreshing flavor of lemon in this soft cake that’s bursting with a fresh blueberry. Serve this warm or cool for breakfast, snack, or entertaining.


1 cup butter, softened (227 grams)

4 large eggs, room temperature

3 tablespoons cornstarch (28 grams)

1 teaspoon vanilla extract

1 cup sugar (200 grams)

zest from 2 lemons (about 1 1/2 teaspoons)

1 cup small curd cottage cheese (or ricotta) (250 grams)

4 teaspoons baking powder (16 grams)

2 1/2 cups all-purpose flour (312 grams)

1/4 teaspoon salt (1.5 grams)

3 cups fresh blueberries (300 grams)

powdered sugar, for dusting

1 teaspoon fresh lemon juice (optional)

How to make Blueberry Lemon Ricotta Tea Cake

Step 1: Prepare the oven. Preheat it to 335 degrees. Using the parchment paper, line a 9-inch springform pan and grease the sides.

Step 2: Toss the washed and dried blueberries cornstarch in a large mixing bowl until the berries are well coated and set aside.

Step 3: Cream the butter, sugar, vanilla, and lemon zest in a large mixing bowl for about 3 minutes until light and fluffy. Then, add the eggs, one piece at a time, mixing well after each addition.


Step 4: Through a sieve, press the cup of cottage cheese, scraping the bottom of the sieve. To the creamed ingredients, mix in the cottage cheese until you have a mostly creamy batter. You can also use ricotta cheese instead of cottage cheese. If so, just add the ricotta cheese directly to the butter mixture.

Step 5: Place the flour, baking powder, and salt in another bowl. Mix well.

Step 6: Take the creamed mixture bowl of the stand mixer, then sift the dry ingredients into the batter. Using a spatula, fold the mixture until just mixed.

Step 7: If using, stir in the lemon juice. Next, fold in 2 1/2 c of blueberries to the batter.

Step 8: Into the prepared pan, pour the batter and evenly spread it to the edges. On top, add the rest of the half c blueberries, lightly pressing the berries down.

Step 9: Place in the preheated oven and bake for about 1 hour and 10 minutes to 1 hour and 30 minutes. To check the doneness of the cake, insert a toothpick in the center of the cake. Once it comes out clean the cake is done. Take the cake out of the oven and let it cool in the pan for about 10 minutes. Then, invert the cake onto a cooling rack, peel the parchment off, and allow the cake to cool completely.

Step 10: After the cake cooled, dust around 1 tablespoon of powdered sugar on top. Slice and serve the cake warm or cool. Enjoy!

Nutrition Facts:

YIELD: 10 slices SERVING SIZE: 1 slice
Amount Per Serving: CALORIES: 492 | TOTAL FAT: 22g | SATURATED FAT: 13g | TRANS FAT: 1g | UNSATURATED FAT: 7g | CHOLESTEROL: 127mg | SODIUM: 477mg | CARBOHYDRATES: 68g | FIBER: 2g | SUGAR: 38g | PROTEIN: 8g


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