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Blueberry Ricotta Cake

This lovely blueberry ricotta cake is covered in a lavender glaze and the perfect recipe for blueberry season! It's rich and light and super flavorful.
5 from 8 votes
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  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 5 tablespoons unsalted butter, softened
  • ¾ cup sugar
  • 3 large eggs
  • ¾ cup ricotta cheese
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • 1 ½ cups fresh blueberries
  • 1 tablespoon all-purpose flour

lavender glaze

  • 1 1/4 cups of powdered sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon lavender extract
  • 2 tablespoons heavy cream
  • 2 1/2 tablespoons milk
  • a drop of light pink or purple food coloring
  • optional: culinary lavender flowers


  • Preheat the oven to 350 degrees Spray a 9x5 inch loaf pan with nonstick spray. In a bowl, whisk together the flour, baking powder and salt.
  • In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs 1 at a time. Beat in the ricotta cheese, lemon juice and vanilla extract until combined.
  • With the mixer on low speed, beat in the dry ingredients until they are just combined. Do not overmix!
  • Toss the blueberries with the 1 tablespoon of flour. Add the blueberries to the batter and use a spatula to fold them in.
  • Spread the batter in the loaf pan. Bake the cake for 55 to 60 minutes, or until a tested inserted in the center comes out clean. Remove the cake from the oven and let it cool for 20 to 30 minutes before inverting it onto a dish, cooling rack or parchment paper. Let it cool completely before glazing.

lavender glaze

  • To make the lavender glaze, whisk all ingredients together until smooth. If it seems to thick, add in more milk 1 teaspoon at a time. If desired, you can add a drop of food coloring to make it pinkish-purple!
  • Once the glaze is smooth, drizzle it over the cake. Let it sit until it firms up before slicing.
  • Optional: sprinkle a teaspoon of culinary lavender over top of the glaze.

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