Blueberry, Lemon & Ricotta Olive Oil Cake
Apr 17, 2026
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This blueberry, lemon and ricotta olive oil cake is so simple to whip together, bursting with bright citrus flavour and everything I love about baking with good olive oil. It’s soft, light and has that perfect balance of richness from the ricotta without feeling heavy. It’s perfect served just as it is as the blueberries create the most rich and sweet jam throughout.
Why you’ll love this blueberry, lemon & ricotta olive oil cake!
I absolutely adore a simple cake that can work as both a breakfast cake with a side of coffee or a dessert cake with a dollop of whipped cream. This is that cake. It uses minimal ingredients but does not skimp on flavor. It’s also a light and fluffy cake as it uses olive oil as opposed to butter. When the cake is baking away, the blueberries burst open and create the most lovely purple jam throughout. Not only is it aesthetically pleasing, but it’s also extremely tasty!
There are strong notes of citrus throughout from the use of both lemon juice and zest. To take the citrus flavour even further, I have rubbed the sugar and lemon zest together to infuse it with that lemony taste.
If you love baking with olive oil as much as I do, then you will love my lemon olive oil cake, white chocolate, raspberry jam and pistachio cake and banana bread.
Ingredients for Blueberry, Lemon & Ricotta Cake
This cake comes together with a handful of simple ingredients, but each one plays an important role in creating its soft texture and bright citrus flavour. Think good olive oil for richness, creamy whole milk ricotta for tenderness and fresh lemon to bring it all to life.
- Olive oil – Yes, this is an olive oil cake and it’s the reason this cake is so incredibly moist, light and tender. It gives the cake a subtle fruity flavour and a beautiful soft crumb that you just don’t get with butter. It also means no creaming, no mixer, just a large bowl and a spatula.
- Ricotta – Use a whole milk ricotta for the best flavour and texture. If your ricotta is quite wet, let it drain in a sieve or pat it dry with paper towel, as too much moisture can make the cake heavy instead of light and fluffy.
- Blueberries – Use fresh blueberries if you can, as they hold their shape and burst beautifully through the cake. If using frozen, don’t thaw them first, just toss them straight in to avoid them bleeding too much into the batter.
- Lemon (zest and juice) – Always use fresh lemons, not bottled juice. The zest is where most of the flavour is, so don’t skip it, it’s what gives the cake that bright, citrusy lift.
- Eggs – Use room temperature eggs so they incorporate smoothly into the batter and help create a more even, tender texture.
- Sugar – Regular caster sugar works best here as it dissolves easily into the batter and keeps the crumb soft.
- Flour – Use plain (all-purpose) flour, spooned and levelled so you don’t accidentally add too much and make the cake dense.
- Vanilla extract – Use a good quality vanilla extract for a warm, rounded flavour.
How To Make Blueberry, Lemon & Ricotta Olive Oil Cake
This is one of those cakes that couldn’t be easier to make. Everything comes together in one large bowl with minimal effort and no mixer needed!
Step 1: In a large mixing bowl, combine the lemon zest and sugar and rub the two together with your fingers to flavour the sugar.
Step 2: Add the eggs and whisk until pale and smooth, then whisk in the lemon juice, olive oil, ricotta and vanilla. Sift in the flour and baking powder, gently fold to combine, then fold through half the blueberries, lightly dusted in flour to prevent sinking.
Step 3: Transfer the cake batter to the baking tin and smooth out on top with a spatula. Scatter the remaining blueberries on top and push them into the batter so their tops are slightly exposed.
Step 4: Bake for 50 minutes at 170°C / 340°F or until golden on top. Leave to cool for 15 minutes before slicing into it.
FAQ’s
Yes, frozen blueberries work well. Add them straight to the batter without thawing to prevent them from bleeding too much into the cake.
Olive oils come in all shapes and sizes from a more robust and heavy flavour to a more light and fruity taste. A good quality extra virgin olive oil with a smooth, slightly fruity flavour is best. Avoid a heavy and robust oil as the flavour will come through in the cake.
If your ricotta is quite wet, it’s best to drain it or pat it dry. This helps prevent the cake from becoming too dense and ensures a light, tender texture.
Yes, this cake keeps beautifully. You can make it a day in advance and store it at room temperature in an airtight container.
The cake should be golden on top and set in the centre. A skewer inserted into the middle should come out clean or with just a few moist crumbs.
How To Serve
- Serve slightly warm or at room temperature, when the crumb is soft and the flavours really come through
- Dust with a little icing sugar for a simple finish
- Add a dollop of whipped cream or thick Greek yogurt on the side
- Drizzle with a touch of honey for extra sweetness
- Pair with a coffee for breakfast or an afternoon treat, or serve as a light dessert after dinner
How To Store
- Store the cake in an airtight container at room temperature for up to 2 days If keeping longer, store it in the fridge for up to 4 days. Bring to room temperature before serving for the best texture
- You can also freeze slices individually for up to 2 months, then thaw at room temperature when ready to eat
more Sweets To Love!
If you make this Blueberry, ricotta and lemon olive oil cake, please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations! If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
Blueberry, Lemon & Ricotta Olive Oil Cake
Ingredients
- 1 cup caster sugar
- 2 tbsp lemon zest
- 3 eggs, room temperature
- 1/2 cup lemon juice
- 3/4 cup olive oil, extra virgin
- 7 oz ricotta
- 1 tsp vanilla essence
- 2 cups white all purpose flour
- 2 tsp baking powder
- 14 oz blueberries
Instructions
- Preheat oven: Preheat the oven to 170°C / 340°F and pre-line a 20cm / 8" baking tin.
- Infuse sugar: In a large mixing bowl, combine the lemon zest and sugar and rub the two together with your fingers to flavour the sugar.
- Mix wet ingredients: In the same bowl, add the eggs and whisk until pale, smooth and frothy. Combine the lemon juice, olive oil, ricotta and vanilla essence and whisk until all ingredients are well combined.
- Mix dry ingredients: Sift in the flour and baking powder and gently combine the wet and dry ingredients with a spatula. Add half of the blueberries and gently fold through. To avoid the blueberries from sinking to the bottom of the cake you can dust them in a little flour.
- Transfer to cake tin: Transfer the cake batter to the baking tin and smooth out on top with a spatula. Scatter the remaining blueberries on top and push them into the batter so their tops are slightly exposed.
- Bake: Bake for 50 minutes or until golden on top and a skewer comes out clean when poked into the middle.
- Cool & serve: Leave to cool for 15 minutes in the tin then transfer to a cooling rack. Serve on its own or with ice cream.
Video
Notes
- Use a good quality extra virgin olive oil with a mild, fruity flavour as it really comes through in the cake
- Drain or pat dry your ricotta if it’s quite wet to avoid a dense texture
- Do not overmix the batter, gently fold everything together to keep the cake light and tender
- Toss the blueberries in a little flour before adding to help prevent them from sinking
- If using frozen blueberries, add them straight from the freezer without thawing
- Line your cake tin properly to prevent sticking, especially as this is a very moist cake
- Oven temperatures can vary, so start checking the cake a few minutes before the suggested bake time
- Let the cake cool slightly before slicing so it holds together nicely
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Hi! I just made this wonderful cake and wanted to see what your recommendation is for storing. Will it be ok on the counter or would it be better to stay in the refrigerator? It turned out amazing!!
I keep it on the counter for 2 days then pop it in the fridge!
Can you please share the gluten free recipe of this cake? Thanks
It will be up very soon! Make sure you follow me on Instagram to know when it goes live.
Another question 😊 Does the cake freeze well? Im not serving it for another 5 days but only have time today to make it
We are in the Caribbean and berries are not so bountiful but this is such a good base recipe…I reckon that lime infused sugar, pineapple in the cake and sprinkled with coconut would be awesome. Off to the kitchen we go!!!
Sounds delicious! I would love to hear how it turned out.
Hi! I think you’re missing 3 eggs in the ingredients list … your lovely time lapse explains it though. The cakes in the oven now! Can’t wait: it looks lush!
Thanks so much for letting me know! I have now updated that 🙂
Hello!
May I ask how many eggs are meant to go in the cake?
The ingredients don’t list the eggs but the recipe mentions them. I had to guess and used three.
You guessed correctly! I have now fixed the recipe to include the eggs 🙂
Hi! It looks so good .. can I pls ask if frozen blueberries will work fine too for this recipe ? Thanks
I have tried frozen blueberries and it makes the batter a little too wet. I would recommend using fresh if you can.
Thank you soo much for replying.. will try with fresh .. can’t wait, it looks so yumm!!
Can you substitute ricotta, cheese allergy
Yes! Use some milk or heavy cream!
This looks so delicious!
Wishful thinking, but any possibility it can be made with a substitute for the sugar? And if so, anything you could suggest?
My mum has made it with stevia before. You will need to lower your ovens temp and cook it for a little longer!
Just wondering if this reciepe would work well making it Gluten free. Or would I have to add eggs/ and or Xanthan gum for binding?
It would! I also have a GF blueberry cake recipe that I will be sharing shortly.
Yay awsome can’t wait to make it 😊
We made this with gluten free flour and it was really dense, heavy and unedible. Not sure what went wrong …
Most likely because of the GF flour. You need to adjust a recipe if using GF flour. I have a gluten free blueberry cake on my website.
Hi! Could I use raspberries instead of blueberries? And how many cups (or ounces) are in a punnet?
You absolutely can! I have made it with raspberries several times and it’s just as delicious. The amount is 400g. I will update that in the recipe now.