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Blueberry Lemon Mint Ricotta Cake

Blueberry lemon ricotta cake
Image Credit:
Lori Pedrick
Written By: The Editors The Old Farmer's Almanac
Yield
Makes 12 servings.
Category
Cakes and Frostings
Credit
Lana Phelps
Sources
Old Farmer's Almanac Contests

Say hello to a cake that tastes like summer in every bite! This Blueberry Lemon Mint Ricotta Cake brings together juicy blueberries, bright lemon, fresh mint, and creamy ricotta for a dessert that’s anything but boring. 

It’s soft, moist, lightly sweet, and bursting with fresh flavor. And if the delicious combination isn’t enough to convince you, this recipe earned 2nd place in the 2026 Old Farmer’s Almanac Recipe Contest! Whether you’re serving it at brunch, bringing it to a summer gathering, or sneaking a slice straight from the pan, this is one cake you’ll want to make again and again.

Ingredients
1 cup blueberries
1 cup plus 1 tablespoon sugar, divided
1 tablespoon finely diced fresh mint
1/2 cup (1 stick) butter, softened
1 container (15 ounces) ricotta cheese
3 eggs
1 teaspoon vanilla extract
zest and juice of 1 lemon, preferably Meyer
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Instructions

  1. Preheat oven to 400°F. Grease a 9x9-inch baking dish. 
  2. In a bowl, combine blueberries, 1 tablespoon of sugar, and mint. 
  3. In a separate bowl, cream together butter and 1 cup of sugar until fluffy. Add ricotta, eggs, vanilla, and lemon zest and juice; blend well. Add flour, baking soda, and salt. Fold in blueberry mixture until just combined.
  4. Pour into prepared dish and bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.

About The Author

The Editors

The Editors

The Old Farmer's Almanac

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...

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