Ricotta Blackberry Lemon Cake: Easy One-Bowl Recipe 2026

This ricotta blackberry lemon cake is the perfect way to celebrate blackberry season. With a moist, squidgy crumb and bursts of juicy berries, it's a simple one-bowl bake that comes together in minutes. The combination of creamy ricotta, tangy lemon, and sweet blackberries creates a delightful balance of flavors that's sure to impress.

Why You'll Love This Ricotta Blackberry Lemon Cake

If you're looking for a cake that's both easy and impressive, this is it. The recipe requires just one bowl and a handful of pantry staples. The ricotta adds moisture and a subtle richness, while the lemon zest infuses the batter with bright, citrusy notes. Fresh blackberries scattered on top become jammy and tender as the cake bakes, creating a beautiful, rustic dessert.

Ingredients for Ricotta Blackberry Lemon Cake

Here's what you'll need to make this delicious cake. The ingredients are simple and easily accessible.

• 170g caster sugar
• Finely grated zest of 2 unwaxed lemons
• 2 large eggs
• 70g olive oil
• 125g ricotta
• 130g plain flour
• 1 tsp baking powder
• ¼ tsp salt
• 150g blackberries

For the whipped ricotta topping:

• 125g ricotta
• 1 tbsp lemon juice
• ½ tbsp icing sugar, plus extra for dusting

Step-by-Step Instructions

1. Prepare the Oven and Tin

Preheat your oven to 180°C (160°C fan)/350°F/gas 4. Grease and line a 23cm loose-bottomed cake tin with baking paper.

2. Make the Batter

In a large bowl, combine the caster sugar and lemon zest. Use your fingertips to rub them together until the sugar is fragrant and moist. Add the eggs and olive oil, and whisk until the mixture is frothy. Then, mix in the ricotta until well combined. Sift in the flour, baking powder, and salt, and stir gently until just incorporated.

3. Bake the Cake

Pour the batter into the prepared tin and scatter the blackberries evenly on top. Bake for 28-32 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool completely in the tin before turning it out.

4. Prepare the Whipped Ricotta

While the cake cools, make the topping. In a bowl, whisk together the ricotta, lemon juice, and icing sugar until smooth and creamy. For an extra-smooth texture, blitz the mixture in a food processor.

5. Serve

Dust the cooled cake with icing sugar and serve slices with a dollop of whipped ricotta. Enjoy!

Tips for the Perfect Ricotta Blackberry Lemon Cake

• Use fresh blackberries for the best flavor. If using frozen, don't thaw them first to prevent excess moisture.
• Don't overmix the batter after adding the flour; stir until just combined to keep the cake tender.
• Zest the lemons before juicing them for the topping.
• Check for doneness by inserting a skewer into the center; it should come out clean or with a few moist crumbs.

Variations and Substitutions

Feel free to swap blackberries for raspberries or blueberries. You can also use whole wheat flour for a nuttier texture, or replace olive oil with melted butter. For a dairy-free version, use a plant-based ricotta alternative.

Storage and Serving Suggestions

Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Serve it as a dessert with whipped ricotta, or as a sweet treat with your afternoon tea or coffee.

Frequently Asked Questions