Ricotta Blueberry Almond Cake
(This post may contain affiliate links at no extra cost to you. This is my way to keep this site afloat and free of ads. Read my full disclosure here.)
Mornings like these
(UPDATED POST! Giving a refresh to one of the most popular recipes on the blog because you guys love this cake so much, I love reading on Instagram how this has been your go-to cake for family or friends gatherings. I added a little video so you can see how I put this cake together, sans the clip where I added the eggs because for some reason it wasn’t recorded : ( , and I added grams quantities for the ingredients list!)
This Ricotta Blueberry Almond Cake is such a dream! The crumb is incredibly soft and rich. The bounce of the cake, as you can see in the video, makes you want to jump right over it. The edges are crispy, the top is a bit chewy and the center keeps a nice pudding-like consistency even after days of being baked. If you haven’t tried this cake yet, sorry to tell you but you are missing out. Big time! You need to change that ASAP!
Even if I love sweets, I’m not used to eating cake for breakfast. But I’ll be more than happy to have this ricotta blueberry cake with a cup of coffee any given morning. Cakes for breakfast are such an indulgence! They make you feel kind of spoiled when you have them on an early golden morning. It’s a simple pleasure that makes me feel I’m going to have the most beautiful day. Let’s face it, that’s the power of cake!
A few things will happen with this cake. First, you will see how thick of a batter this is. So thick you probably will panic thinking something is not right and I’m completely crazy for putting you into this. But that thick texture is essential in the success of this cake. That’s why it’s important to start mixing the ingredients with barely softened butter. If it’s too soft or warm it will keep melting through the mixing process and will warm up the rest of the ingredients, yielding a thinner batter.
Another thing is to use both butter and oil to keep this cake soft for dayzzzz. Even after one week stored in the fridge tightly with cling wrap, you will heat a slice up in a countertop oven at 300° for a few minutes and this cake will still be super soft and taste like recently baked.
Lastly, be aware that this could have a pudding-like consistency in the middle that may look as raw batter. It. Is. Not. Different science-y things go in here, but in essence, this cake has lots of moisture for it’s weight. However, since the top seals pretty quick before the ingredients start melting and releasing their moisture (because the batter didn’t enter the oven super warm, remember!), all that moisture gets trapped, creating that soft, supple and tender crumb we are going after. So yes, especially around the fruit, the cake may look like a bit raw, but don’t fear because it isn’t!
After these considerations, I can tell you this is a super simple batter that you make in one bowl and can have it in the oven in 15 minutes. Here’s the rundown of how I put this cake together:
How to make a Ricotta Blueberry Almond Cake
Grease a springform or regular 9” cake pan or line it with parchment paper.
Put together in a bowl the flour, salt and baking powder.
As I mentioned above, for this recipe you need butter that is barely soft. As soon as you can press it with your finger, it’s ready to use. DO NOT let it turn too soft or warm. If using salted butter, reduce salt amount to ¼ teaspoon.
Next add the sugar and beat for the time stated in the recipe. Do not over beat because you don’t want to incorporate too much air to the batter. Follow with the rest of the wet ingredients.
I used just ¼ teaspoon of almond extract but you can use ½ teaspoon if you like to. I feel almond extract a bit overpowering sometimes so I used just a little bit.
I like to use a large sieve and sift the flour mixture over the wet ingredients. Add it in two to three additions mixing in between, this way you won’t end up over mixing.
Add the blueberries, blackberries or a mixture of both. I like using fresh frozen because this also helps in keeping the batter temperature cool, but of course you can use fresh fruits as well.
Top cake with sliced almonds and a coarse grain sugar such as demerara or turbinado. Bake for 60 to 65 minutes. When you test for doneness make sure your toothpick comes out clean after you insert it through the middle of the cake, but remember that the very top of the cake may look a bit raw because of the moisture of the fruits. Try to insert the toothpick as deep as you can because testing the inside will be a more reliable way to tell.
This cake will be good for a day over the counter. After that, wrap it tightly with plastic cling paper to keep in the moisture and store in the fridge. Heat in a 300° oven for a few minutes to restore the crispiness of the edges and gooeyness of the center. A spoon of fresh whipped cream on top or confectioner’s sugar dusted on top wouldn’t hurt at all!
Shop the Post
My Mason Cash large mixing bowl
A strainer set with a larger one is always a must. These are prettier than mine so take advantage!
My 9” springform pan, perfect for cheesecakes as well!
My KitchenAid electric handheld mixer, for those quick easy bakes.
It’s these simple pleasures that I love to live by. They can switch your day for the better on the first bite. And make you hold that feeling until the day ends. Isn’t this real magic?! Hope you love this cake as much as we all here do!
If you like the idea of this, you can check my Plum Ricotta Cake, my origina ricotta cake that started my love for ricotta cakes!
(Remember to leave your email when you make a comment to receive a notification as soon as I get back to you. Don’t worry, this will not add your email to my email list.)
Ricotta Blueberry Almond Cake
Ingredients
◯ Blueberries – 1 cup / 130 gr (or use just 2 cups/260 g of total fruit)
◯ Blackberries – 1 cup / 130 g
◯ All-purpose flour, preferably unbleached – 2 cups / 303 g + about 1 TBSP for the berries
◯ Baking powder – 1 Tsp / 4 g
◯ Fine sea salt – ½ Tsp / 3 g
◯ Unsalted butter, barely softened (see notes) – 8 TBSP (1 stick) / 115 g
◯ Natural granulated sugar – 1 ½ cup / 319 g
◯ Eggs, barely at room temperature – 2 / 98 g total
◯ Vanilla Paste (or you can substitute with extract) – 1 Tsp / 4g
◯ Almond extract – about ¼ Tsp to ½ Tsp, depending on your preference
◯ Vegetable oil – ¼ cup / 2 oz / 65mL
◯ Ricotta cheese – ¾ cup / 189 g
Optional:
◯ Coarse grain sugar such as turbinado or demerara for the top before baking - about 1 to 2 TBSP
◯ Sliced almonds for the top before baking – about ¾ cup
◯ Powdered sugar to dust after baked
Details
Yield:
10 to 12 servings
Total time:
1 hour 15 minutes
Active time:
15 minutes
Baking time:
1 hour
Equipment:
stand mixer or handheld electric mixer, 9” springform pan
Steps:
Preheat oven at 350°. Spray with plenty of baking spray or grease with plenty of butter a 9” springform baking pan or regular cake pan.
Mix the berries with the tablespoon of flour.
In a medium bowl mix the 2 cups of flour, the 1 teaspoon of baking powder and the ½ teaspoon of salt with a hand whisk.
Beat the 8 tablespoons of barely softened butter in slowest speed for about 30 seconds either in the bowl of a stand mixer with the paddle attachment or in a large bowl using a hand held electric mixer with the beaters attached. You just want to cream it a little bit. Add the 1½ cup of sugar and beat for about a minute, until the butter and sugar form a thick grainy paste. Add the 2 eggs, one at a time. Add the 1 teaspoon of vanilla, the ¼ teaspoon of almond extract, the ¼ cup of oil and the ¾ cup of ricotta and mix until combined. Place a large sieve on top of the bowl if you have one and sift the flour mixture on top, about a cup at a time but without waiting too much time between additions. As soon as you add the last of the flour stop the mixer and finish mixing it very gently with a large rubber spatula or wooden spoon. Mix until there are a few flour streaks visible. Be sure to scrap the sides and bottom of the bowl. Mix in the berries and gently fold them into the batter.
Transfer batter to prepared pan. Arrange some extra berries on top if desired. Sprinkle the course tablespoon of sugar if using on top the cake. Arrange the sliced almonds around the border of the cake, or if you prefer through the whole top. Transfer pan to oven and bake for 60 to 65 minutes, until a toothpick comes out clean after you inserted it through the center of the cake. Remember that the area right beneath the berries could be a bit gooey, but it doesn’t mean the batter is raw.
Retire from oven and let it cool down a few minutes before removing from springform pan. Dust some powdered sugar before serving. Store in a cool area the first day then wrap it in cling paper and store it in the fridge, it will be good for a week.
You may whip some cream and spread on top!
