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Lemon Ricotta Blueberry Loaf Cake

A moist and tender lemon ricotta blueberry loaf cake bursting with fresh citrus flavor and juicy blueberries, perfect for brunch or dessert.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 280

Ingredients
  

Loaf Batter
  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.75 cup granulated sugar
  • 0.5 cup unsalted butter softened
  • 1 cup whole milk ricotta cheese
  • 2 eggs large
  • 2 tbsp lemon juice fresh
  • 1 tsp vanilla extract
  • 1.25 cups fresh blueberries

Equipment

  • Mixing bowls
  • Loaf pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan.
  2. Whisk flour, baking powder, baking soda, and salt.
  3. Beat sugar, lemon zest, and butter until fluffy.
  4. Mix in ricotta, then eggs one at a time.
  5. Add lemon juice and vanilla extract.
  6. Fold in dry ingredients and blueberries gently.
  7. Bake 50–60 minutes until toothpick comes out clean.

Notes

Use room temperature ingredients for best texture. Toss blueberries in flour before folding to prevent sinking.