Moist Blueberry Lemon Ricotta Skillet Cake
A moist and tender skillet cake featuring creamy ricotta, fresh blueberries, and bright lemon zest. Perfect for a quick, easy homemade dessert with a golden crust and fresh fruit bursts.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (240 g) ricotta cheese, whole milk or part-skim
- 1 to 1 ½ cups (150 to 225 g) fresh blueberries (or thawed frozen blueberries)
- 1 ½ cups (190 g) all-purpose flour, sifted
- 1 ½ teaspoons baking powder
- ¾ cup (150 g) granulated sugar
- 2 large eggs, room temperature
- Zest of 1 large lemon
- 2 tablespoons (30 ml) fresh lemon juice
- ⅓ cup (80 ml) olive oil, mild extra virgin
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- Powdered sugar (optional, for dusting before serving)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 10-inch cast iron skillet with olive oil or butter.
- In a large bowl, whisk together sifted flour, baking powder, salt, and sugar until combined.
- In a separate bowl, beat eggs until frothy. Add ricotta, olive oil, lemon zest, lemon juice, and vanilla extract. Mix gently until smooth.
- Pour wet ingredients into dry ingredients and fold gently with a spatula until just combined. Avoid overmixing.
- Toss blueberries with a tablespoon of flour to prevent sinking, then fold into the batter carefully.
- Pour batter into the prepared skillet, smoothing the top to about 1 ½ inches thickness.
- Bake for 35-40 minutes until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the cake cool in the skillet for 15 minutes to set.
- Dust with powdered sugar if desired, slice, and serve warm or at room temperature.
Notes
Drain ricotta if too watery to avoid a dense cake. Use room temperature eggs for better mixing and rise. Toss blueberries in flour before folding to prevent sinking. Tent with foil if edges brown too quickly. Frozen blueberries should be thawed and drained to avoid soggy cake. Let cake cool before slicing for cleaner cuts.
Nutrition
- Serving Size: 1 slice (1/8 of cake
- Calories: 220
- Sugar: 15
- Fat: 11
- Carbohydrates: 25
- Fiber: 1.5
- Protein: 6
Keywords: blueberry cake, lemon cake, ricotta cake, skillet cake, easy dessert, homemade cake, quick cake, summer dessert