Ricotta and blueberry cake

Blueberry ricotta cake from eatgood4life.com

Here you have it another simple cake that you can whip in no time. This ricotta and blueberry cake is truly the bomb.

The cake was super moist and delicious, and I think this will be a cake that I will be making often.

As you can see in the pictures some of the blueberries were covered in flour. I must confess I failed to dry them after I washed them so while they got tossed in the flour they developed a thick floury coat….. HINT….. dry them well after you wash them :-)

Anyhow, I hope you like this ricotta and blueberry cake as much as we did.



Ricotta and blueberry cake

Miryam's original recipe

Yield: 8-10 servings


1 1/2 cup whole wheat pastry flour
1 teaspoon aluminum free baking powder
1/2 teaspoon aluminum free baking soda
1/2 cup unrefined sugar + 2 tablespoons, you can use 3/4 cup if you like
1 cup ricotta cheese, I used low fat
2 organic eggs
1/4 cup low fat milk
Juice of two limes
1 to 1 1/2 cup fresh blueberries


Preheat oven to 350 F degrees. Grease and flour a springform pan and set aside.

In a large mixing bowl, with a wire whisk, mix eggs, sugar, milk, lime juice and cheese. Add flour, baking soda and baking power.

Dust blueberries with 1 tablespoon of flour to prevent berries to sink to the bottom of the cake. Pour batter into prepared pan and sprinkle berries over batter.

Bake for 55-60 minutes. Cool in pan on a wire rack for at least 30 minutes before removing from the baking pan to cool completely on a wire rack.

Nutrition facts calculated based on the recipe giving 8 servings.


  1. I’m bookmarking this to make on a weekend soon. I think I would enjoy this in the morning with a hot pot of coffee. Looks delicious!

  2. Im going to try this with Cottage cheese instead and a variety of different berries too. I’ll let you know how it turns out. Thanks for sharing!



  3. Thanks for another great recipe – I made this today! Ended up using lemon and lime because that’s what I had, and grated a little lemon zest on top, which was also nice. Will be wonderful for breakfast/brunch too – almost like a big blueberry muffin! when are you making that cookbook? I will definitely be on the list!

  4. bubumotherof2,

    I am glad you guys enjoyed the cake.

    About the cookbook, this is a dream of my mind although right now I don’t have the energy or time to accomplish such dream, I know I will in the future so when I do I will let you know :-)
    and thank you for your kind comment

  5. This is my kinda recipe, i love that you use ricotta cheese instead of butter/oil. I can actually try making this with low-fat or part skim ricotta. great idea!

  6. I just made it – haven’t tasted it yet as it’s for my husband tomorrow for Father’s Day, but it smells divine – but my blueberries still seem to have some flour on them (like yours), but I thought I’d dried my blueberries pretty well based on your suggestion. And i didn’t even use the whole T of flour. Any ideas on how to remedy that for the future?

  7. Andrea,

    I hope you guys like it :-)

    About your question, I really don’t have any other method to get rid off the flour, sorry :-( Just making sure that the berries are completely dry before flouring them is what I was going to do next time around.

    If I think of something else I will let u know.

    ….and thanks for visiting my blog

  8. Looks delicious! Would frozen blueberries work in place of fresh blueberries?

  9. Molly,

    I think it would work although make sure they are thawed out completely. Let me know how it turns out.

    Thanks for visiting my blog

  10. Myriam, I am totally in love with your blog! The recipes are fantastic and the pics really make us want to fix them! Also loved the way you write! I made this cake but used blackberry and it was a success! Just posted on my blog
    and of course linked to here.
    Thanks for the recipes! Cheers from Brazil!

  11. Mangia, thanks so much for the feedback and visiting my blog! I am glad you guys liked the cake :-)

  12. Beautiful blueberry ricotta cake! I’m including it in a roundup of Weight Watchers friendly blueberry recipes that I will be posting on Sunday! I have a couple of thoughts. I would only dust the berries with flour first if stirring them into the batter. When sprinkling them on top, I would skip this step. And when using frozen blueberries, it’s best to add them when frozen. If they are allowed to thaw their will be too much juice which will turn your batter completely blue! Hope this helps and thanks for a beautiful looking cake!! I can’t wait to try it.

  13. Good morning ..

    I can’t have wheat …. what do you think the best substitute would be?

    It looks delicious!

    thank you for sharing your wonderful recipes.


  14. What would you substitute for the lime juice? I have no lime or lemon juice. Thanks 

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