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4.4 from 261 votes

Blueberry Lemon Ricotta Olive Oil Cake

This blueberry lemon ricotta olive oil cake is the perfect snack cake. It's lightly sprinkled with powdered sugar and great for breakfast or dessert!

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 9 x9 cake
Calories: 345 kcal
Course: Dessert
Cuisine: Italian

Ingredients

  • 1 cup whole milk ricotta cheese
  • 1 cup granulated sugar
  • 1/3 cup extra virgin olive oil
  • 2 lemons zested
  • 2 large eggs
  • 1-1/2 cup all-purpose flour
  • 1-1/2 teaspoon baking powder
  • 1/2 teaspoons kosher salt
  • 1/4 teaspoon baking soda
  • 1 pint fresh blueberries

Instructions

    Cup of Yum
  1. Preheat your oven to 350 degrees F and line a 9x9 baking dish with parchment paper, set aside.
  2. In a large bowl add ricotta, granulated sugar, olive oil, and lemon zest.
  3. Stir to combine and mix in eggs, one at a time.
  4. In a medium bowl whisk together flour, baking powder, kosher salt, and baking soda.
  5. Add the flour mixture to the ricotta mixture and stir just until combined.
  6. Add in blueberries and gently fold in making sure to not break them.
  7. Add the cake batter to your prepared pan and bake for 40-45 minutes or until the cake is fully cooked and lightly browned on top.
  8. Let the cake cool and sprinkle with powdered sugar.

Nutrition Information

Serving 1g Calories 345kcal (17%) Carbohydrates 51g (17%) Protein 8g (16%) Fat 13g (20%) Saturated Fat 4g (20%) Polyunsaturated Fat 9g Cholesterol 55mg (18%) Sodium 254mg (11%) Fiber 2g (8%) Sugar 26g (52%)

Nutrition Facts

Serving: 9x9 cake

Amount Per Serving

Calories 345

% Daily Value*

Serving 1g
Calories 345kcal 17%
Carbohydrates 51g 17%
Protein 8g 16%
Fat 13g 20%
Saturated Fat 4g 20%
Polyunsaturated Fat 9g 53%
Cholesterol 55mg 18%
Sodium 254mg 11%
Fiber 2g 8%
Sugar 26g 52%

* Percent Daily Values are based on a 2,000 calorie diet.