Blueberry Ricotta Cake

Servings 8 slices


  • 1 3/4 cup flour
  • 1 cup sugar
  • 1 3/4 tsp. baking powder
  • 1 tsp. salt
  • 3 eggs
  • 1 1/2 cups whole milk ricotta
  • 1/2 cup melted butter
  • 1 tsp. vanilla extract
  • 1 cup fresh blueberries
  • 1/2 cup sliced almonds
  • 2 tbs. raw sugar


  1. Preheat your oven to 350 degrees. Generously grease an 8-inch round cake pan, and line with parchment paper. Set aside. 

  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside. In a medium bowl, whisk together the eggs, ricotta, melted butter, and vanilla extract. 

  3. Stir the wet ingredients into the dry until almost combined, but some of the dry mixture is still dry. Pour in the blueberries and sliced almonds, and stir together until combined, and no more dry mixture is showing. 

  4. Pour the batter into your prepared cake pan, and smooth evenly with a spoon. Sprinkle the raw sugar on top. Bake for 45-50 minutes, or until a toothpick comes out clean. Cool completely in the pan, and gently remove before serving!