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Italian Blueberry Lemon Ricotta Cake


  • ¾ to 1 cup of coconut palm sugar (or your choice of sugar)

  • 5 tablespoons unsalted kerrygold butter room temperature

  • 3 large eggs at room temperature

  • ¾ of organic ricotta cheese

  • 2 tablespoons lemon juice

  • 1 teaspoon vanilla extract

  • 1 ½ cups of almond flour for keto friendly version or you can use your choice of another flour if you would like.

  • 2 teaspoons baking powder

  • ½ teaspoon of hymilylan salt

  • 2 cups fresh blueberries


  • Preheat oven to 350 degrees and spray with avocado oil spray 9 x 5 inch loaf pan and you can line bottom with parchment paper. I love using the design silicone pans you can get off of amazon. That is what gives the bread that pretty swirl design.

  • Mix your sugar and 5 tablespoons butter in a large bowl until creamy. You can use a mixer.

  • Mix in your 3 eggs one at a time into your large bowl as well.

  • Now you can mix in your in your ricotta, lemon juice and vanilla extract until fully mixed.

  • Then add your flour, baking powder, and salt. After adding those additional ingredients you can now mix all that together as well.

  • Add 2 cups of blueberries and gently fold into the batter.

  • Now you can transfer your blueberry lemon ricotta cake mixture to your bread pan. Remember you can also use parchment paper if using a regular bread pan.

  • Bake for approximately 1 hour. Your cake should turn a little brown and you can use a toothpick insertion to the center of cake to make sure it comes out clean. That is how you know it is fully done!

  • ENJOY!

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