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 !
Can the cake be stored out of the fridge ?
This turned out wonderful! I’m in the US and after some quick googling, I decided to cook it at 325°F. I was using a 9 inch springform pan so I thought it might need less time to bake but cooked with the full 50 minutes perfectly. It’s not too sweet, moist but not mushy. I will definitely be making this again. Thank you for the recipe.
So glad to hear that! Thank you for leaving the lovely feedback.
Just wondering if this needs to be fan forced or conventional oven setting? I made this cake yesterday and it was delicious, but it needed to cook at least an extra 25 minutes as it wasn’t golden after 50 minutes, I had it on bake not fan forced.
This is a conventional oven setting. I will update the recipe with those notes!
I made the cake for my daughter’s birthday. It was wonderful, so moist and delicious. Thank you
Thank you for the lovely feedback! SO glad you enjoyed it 🙂
I am in the US, and I followed the recipe as written (using US cups), EXCEPT I only used 175g frozen blueberries because that is all I had. US cups are about 10mL more than AUS cups, so you might have expected it to come out a little drier, but I found them to be great!
I converted the recipe to muffins by upping the oven temp to 190C and baking for 30-35 minutes, until the tops turned golden brown.
I am so glad you loved the cake! They sound delicious as muffins too! I must try this.
The recipe sounds amazing however I do have an important question, is the olive oil regular or extra virgin? I think extra virgin might be too strong a taste for the cake.
You can use a light olive oil if you like! It really depends on personal preference.
I made he cake with enthusiasm and hope that it would turn out as in the photo. My first doubt was the ratio of liquids to flour, in particular, the amount of oil. Secondly, in general terms, when you have a dense cake, a tube cake would work better. In any event, I followed the recipe. The result was a very dense, doughy, and extremely oil cake. I watched the video after the fact and y batter did not come anywhere near what is in the video. Mine was completely soupy with the result indicated.
I would love to, but I am very hesitant to try it again.
I am sorry it did not turn out for you! I am in Australia and use Australian cups. Perhaps this is where the measurements were off?
I’m making this cake right now and have the same fears. My batter looks nothing like the video. Praying for a miracle.
Oh no! This may be because I am based in Australia and our cup measurements are different. I will get this updated for you. How did the cake turn out?
Hi😊 how big is your cup in this recipe???
Hi! I am in Australia so 1 cup is equal to 250 ml or 125g
Hi, I’m in the States and I attempted to make this awesome cake . I had to adapt your recipe to cups/ ozs / lbs etc .. well .. when it came to punnets of blueberries I assumed it was the same as a US pint !! Wrong ! Put way too many in . It’s very soggy .. As your audience is international , maybe u could list their measurements as well .. I do love your recipes and hopefully will be making more . Thx Sue
Thank you for that feedback. I am sorry the cake didn’t turn out the way it should! I will start to look into ways I can provide alternative measurements.
Just made this cake. The cake has a great light texture, it’s not very sweet tasting and the cake is mild in flavor. The blueberries add a nice sweetness. I think the caster sugar has a much less sugary taste. I’m tempted to try this with regular granulated sugar, increase the vanilla and increase the lemon zest. Definitely a nice light cake tho.
Thank you for this lovely feedback! You can always add more sugar if you need it to be a little more sweet!