Are you looking for a simple dessert? Try Ina Garten Ricotta Blueberry Cake Recipe! This cake is moist and delicious.
It combines creamy ricotta with fresh blueberries. The Ina Garten Ricotta Blueberry Cake Recipe is perfect for breakfast or dessert.
You can make it for family gatherings. Everyone will love this sweet treat. The recipe is easy to follow. Even beginners can bake this cake successfully.
Let me show you how to make Ina Garten Ricotta Blueberry Cake Recipe at home. You’ll impress your guests with minimal effort.
When I First Introduced to Ina Garten Ricotta Blueberry Cake
I discovered this cake at a friend’s brunch. The texture was incredibly soft and fluffy. The blueberries added a burst of freshness.
Ricotta made it extra moist and creamy. I immediately asked for the recipe. My friend said it was Ina Garten’s creation. I tried making it that same weekend.
The results were amazing from the first try. Now it’s my go-to cake recipe. I make it for every special occasion.
Equipment List
- 9-inch round cake pan
- Large mixing bowl
- Hand mixer
- Measuring cups and spoons
- Rubber spatula
- Parchment paper
- Cooling rack
- Toothpick
Ingredients You Need for Ina Garten Ricotta Blueberry Cake
- 1 cup ricotta cheese (whole milk)
- 1 and ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter (softened)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 and ½ teaspoons baking powder
- ½ teaspoon salt Zest of1 lemon
- 1 and ½ cups fresh blueberries
- 2 tablespoons powdered sugar (for dusting)
Step-by-Step Guide
- Preheat your oven to 350°F first.
- Grease the cake pan with butter generously.
- Line the bottom with parchment paper.
- This prevents the cake from sticking.
- Set the prepared pan aside for later.
- Beat butter and sugar until light and fluffy.
- This takes about 3 minutes of mixing.
- Add eggs one at a time slowly.
- Mix well after each egg addition.
- Stir in ricotta cheese and vanilla extract.
- Add lemon zest for extra flavor.
- Mix until everything is well combined.
- Whisk flour, baking powder, and salt together.
- Do this in a separate bowl.
- This ensures even distribution of leavening agents.
- Add dry ingredients to wet ingredients gradually.
- Mix on low speed until just combined.
- Don’t overmix or cake becomes dense.
- Gently fold in blueberries with a spatula.
- Save a few blueberries for topping.
- Pour batter into your prepared pan evenly.
- Sprinkle remaining blueberries on top for decoration.
- Bake for 45-50 minutes until golden.
- Insert a toothpick to check doneness.
- It should come out mostly clean.
- Let the cake cool for 10 minutes.
- Then transfer to a cooling rack completely.
- Dust the cooled cake with powdered sugar.
- Slice and serve at room temperature.
- Enjoy with coffee or tea!
Tips to Make the Best Ina Garten Ricotta Blueberry Cake
- Use room temperature ingredients for better mixing.
- Fresh blueberries work better than frozen ones.
- Frozen berries can make the batter watery.
- Don’t skip the lemon zest completely.
- It adds wonderful citrus brightness to cake.
- Toss blueberries in flour before folding in.
- This prevents them from sinking to bottom.
- Check your oven temperature with a thermometer.
- Accurate temperature ensures perfect baking every time.
- Store leftovers in an airtight container.
- The cake stays fresh for 3 days.
FAQs about Ina Garten Ricotta Blueberry Cake
Q: Can I use frozen blueberries instead?
A: Yes, but don’t thaw them first. Toss frozen berries in flour before adding.
Q: How do I store this cake?
A: Keep it in an airtight container at room temperature. It stays fresh for up to three days.
Q: Can I make this cake ahead?
A: Yes, bake it the day before serving. Cover it well and store at room temperature.
Q: What can I substitute for ricotta?
A: Try cottage cheese blended until smooth. Mascarpone cheese also works wonderfully in this recipe.
Q: Can I add other fruits?
A: Absolutely! Try raspberries or blackberries instead of blueberries. Mixed berries work great too for variety.
Final Thoughts
This Ina Garten Ricotta Blueberry Cake Recipe is wonderful. It’s simple, delicious, and always impressive. The ricotta keeps the cake incredibly moist.
Fresh blueberries add sweetness and beautiful color. You don’t need fancy skills to succeed. Just follow the steps I’ve shared today.
This cake works for any occasion perfectly. Make it for breakfast, dessert, or afternoon tea. Your family will request it again and again. Try this recipe today and enjoy baking!
More Amazing Recipes
- Martha Stewart French Toast Recipe
- Martha Stewart Blueberry Muffins Recipe
- Martha Stewart Egg Strata Recipe
- Martha Stewart Blueberry Muffins Recipe
Ina Garten Ricotta Blueberry Cake Recipe
Equipment
- 9-inch round cake pan
- Large mixing bowl
- Hand mixer
- Measuring cups and spoons
- Rubber spatula
- Parchment paper
- Cooling rack
- Toothpick
Ingredients
- 1 cup ricotta cheese whole milk
- 1 and ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 and ½ teaspoons baking powder
- ½ teaspoon salt Zest of1 lemon
- 1 and ½ cups fresh blueberries
- 2 tablespoons powdered sugar for dusting
Instructions
- Preheat your oven to 350°F first.
- Grease the cake pan with butter generously.
- Line the bottom with parchment paper.
- This prevents the cake from sticking.
- Set the prepared pan aside for later.
- Beat butter and sugar until light and fluffy.
- This takes about 3 minutes of mixing.
- Add eggs one at a time slowly.
- Mix well after each egg addition.
- Stir in ricotta cheese and vanilla extract.
- Add lemon zest for extra flavor.
- Mix until everything is well combined.
- Whisk flour, baking powder, and salt together.
- Do this in a separate bowl.
- This ensures even distribution of leavening agents.
- Add dry ingredients to wet ingredients gradually.
- Mix on low speed until just combined.
- Don’t overmix or cake becomes dense.
- Gently fold in blueberries with a spatula.
- Save a few blueberries for topping.
- Pour batter into your prepared pan evenly.
- Sprinkle remaining blueberries on top for decoration.
- Bake for 45-50 minutes until golden.
- Insert a toothpick to check doneness.
- It should come out mostly clean.
- Let the cake cool for 10 minutes.
- Then transfer to a cooling rack completely.
- Dust the cooled cake with powdered sugar.
- Slice and serve at room temperature.
- Enjoy with coffee or tea!
Notes
- Use room temperature ingredients for better mixing.
- Fresh blueberries work better than frozen ones.
- Frozen berries can make the batter watery.
- Don’t skip the lemon zest completely.
- It adds wonderful citrus brightness to cake.
- Toss blueberries in flour before folding in.
- This prevents them from sinking to bottom.
- Check your oven temperature with a thermometer.
- Accurate temperature ensures perfect baking every time.
- Store leftovers in an airtight container.
- The cake stays fresh for 3 days.
