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ricotta blueberry lemon casserole cake

Dessert | Pies & Cakes
lemon blueberry ricotta cake
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Easy cake making is what I’m all about.

What is Easy Cake Making to Me?

Most of the time, I don’t want anything complicated. I sure don’t want cakes that take a lot of time to make and have multiple steps. Nor do I want anything that requires such preciseness that I have to be a scientist to execute. I also like to make cakes that I don’t feel guilty about eating, even cakes that might be good for breakfast! Admittedly, I would never have made it in a pastry chef program because I’m just not inclined with those immense precise detail skills. I call myself a ‘rogue’ baker. And, by this I mean I like my desserts and ‘sweets’ rustic and not too sweet. I want them to have some levels of healthiness in them, but still have that sweet craving satisfied when I take each bite. This lemon-blueberry-ricotta-casserole-cake is a perfect example of my baking style and the kinds of cakes that make me happy!

Here’s What I Love About this Cake?
  • It’s super simple.
  • It’s all done in one bowl.
  • The steps are pretty darn self-explanatory.
  • It’s moist and full of blueberries that burst with juiciness.
  • It’s kind of like a cheesecake, but it’s not a cheesecake.
  • There’s nothing better than lemon and blueberries as a combo and then add ricotta. Wow!
  • It can be baked in a casserole dish.
  • It freezes well. But, it will keep for several days refrigerated and covered well.

If you want another FAVE cake of mine, well, it’s a cheesecake, and it did win me a spot on Hallmark Channel’s Best Home Cooks competition. Check it out!

lemon blueberry ricotta cake

Yield: Makes: One 9 x 13 casserole dish

ricotta blueberry lemon casserole cake

lemon blueberry ricotta cake


  • Preheat oven to 350
  • 3 organic eggs
  • 1 ½ cups ricotta
  • 1 cup lemon Greek yogurt (I used Noosa brand.)
  • ¼ cup freshly squeezed lemon juice
  • ½ cup oil, canola or vegetable
  • 2 cups flour + 1 Tbl., all purpose, divided
  • 1 Tbl. baking powder
  • ¾ cup sugar + 1 Tbl., divided
  • 1/8 tsp. sea salt
  • 1 cup buttermilk
  • 4 ½ cups blueberries, divided, fresh or frozen (thaw somewhat and pat dry with paper towels)


  1. In a large mixing bowl, add each ingredient (eggs, ricotta, yogurt, lemon juice and oil) and whisk after individually adding each.
  2. Sift in two cups of flour, baking powder, three-fourths cup sugar and salt. Blend the mixture together. Add the buttermilk and blend in. Put the blueberries in a bowl and toss with one tablespoon of flour and sugar.
  3. Fold in four cups of the blueberries (and flour/sugar they were tossed in) with the batter. Pour the batter into a well-greased casserole dish.
  4. Top with the remaining blueberries. Bake in a preheated 350 oven for 40 to 45 minutes or until a toothpick comes clean from the center. Remove to a baking rack and cool before slicing.

Your sharing is GOLDEN! Thank you!

Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally

lemon blueberry ricotta cake

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  1. Hi. It looks delicious! What size is the casserole dish?

    1. Hi, Tammy! It’s a 9 x 13″ casserole dish. Thanks for checking it, and it is delicious and easy! Hope you try, luv! 🙂

    1. Toni! I love when you visit and leave comments. Thank you! Come back soon, luv!! xo ~ally

  2. Just perfect. I love everything about it (and I just happen to have lemon yogurt and ricotta in the fridge). Pinned and looking forward to making this!

    1. Kim! Thank you, luv! And, like you, I usually always have yogurt and ricotta in my refrig. You could probably sub GF flour and make it GF! xo ~ally

    1. Susan…Thank you so much, and you’re so right, it’s so moist and tasty! Hope you do make it and if so, let me know, luv! Thanks again! xo ~ally

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