Blueberry ricotta cake is perfect for the weekend.
That glaze is irresistible.
I’ll be right back — eating a huge slice.
I love baking a weekend treat by Thursday or Friday — something to snack on all weekend or enjoy for breakfast.
My mom swears by cake for breakfast. This loaf is exactly that: easy to bake, great to share, and delightful first thing in the morning.
It pairs beautifully with coffee, hot or iced.
The best part is the lavender glaze that blankets the cake.
Blueberry and lavender are a favorite pairing. The floral notes lift the fruit, adding a subtle, delicious twist. I’ve used this combo in jams and on banana bread — it’s lovely on a blueberry loaf too.
Gorgeous and fragrant
For the glaze I used a lavender extract, which is convenient, but you can also use dried culinary lavender. If you choose dried lavender, infuse it in warm cream or milk, let it cool, then strain — the result is a wonderful lavender flavor that works in the glaze or even in coffee.
The ricotta makes the cake tender yet slightly dense, similar to a pound cake. You can swap blueberries for raspberries or blackberries if you prefer. It’s also tasty warmed, lightly toasted, or served with extra fresh berries.
Isn’t that the best sight?
Blueberry Ricotta Cake with Lavender Glaze
Blueberry Ricotta Cake
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Ingredients
- 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 (for tossing berries)
lavender glaze
- 1 1/4 cups 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)
- optional: culinary lavender flowers
Instructions
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Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with nonstick spray. In a bowl whisk together the flour, baking powder, and salt.
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In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time. Add the ricotta, lemon juice, and vanilla and mix until combined.
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With the mixer on low, beat in the dry ingredients just until combined — do not overmix.
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Toss the blueberries with the tablespoon of flour, fold them into the batter with a spatula, and spread the batter into the prepared pan.
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Bake 55 to 60 minutes, or until a tester inserted in the center comes out clean. Cool in the pan for 20–30 minutes, then invert onto a rack or plate and cool completely before glazing.
lavender glaze
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Whisk all glaze ingredients until smooth. If it’s too thick, add milk a teaspoon at a time. Add a drop of food coloring if you want a pinkish-purple tint.
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Drizzle the glaze over the cooled cake and let it set before slicing.
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Optional: sprinkle a teaspoon of culinary lavender on top of the glaze for extra fragrance.
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I’ll take a cake full of antioxidants any day.