Print

Moist Blueberry Lemon Ricotta Sheet Cake Recipe with Cream Cheese Glaze

moist blueberry lemon ricotta sheet cake - featured image
Print Recipe

A moist and tender sheet cake featuring fresh blueberries, lemon zest, and creamy ricotta cheese, finished with a luscious cream cheese glaze. Perfect for any occasion, easy to make, and crowd-pleasing.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (300 g) granulated sugar
  • 1 cup (250 g) whole milk ricotta cheese
  • ½ cup (120 ml) vegetable oil
  • 3 large eggs, room temperature
  • Zest of 2 lemons
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 ½ cups (225 g) fresh blueberries, washed and patted dry
  • For the cream cheese glaze:
  • 4 ounces (115 g) cream cheese, softened
  • 1 cup (120 g) powdered sugar, sifted
  • 1 tablespoon lemon juice
  • 1–2 tablespoons milk

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch sheet pan and line it with parchment paper for easy cake removal.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt until combined and aerated.
  3. In a medium bowl, beat the sugar and vegetable oil together until well combined. Add eggs one at a time, beating well after each addition.
  4. Stir in ricotta cheese, lemon juice, vanilla extract, and lemon zest until smooth and creamy.
  5. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until no flour streaks remain. Avoid overmixing.
  6. Carefully fold in the fresh blueberries to avoid breaking them.
  7. Pour the batter evenly into the prepared pan and smooth the top gently.
  8. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the cake cool completely in the pan on a wire rack for at least 30 minutes.
  10. Prepare the cream cheese glaze by beating cream cheese, powdered sugar, and lemon juice until smooth. Add milk as needed to reach a pourable consistency.
  11. Drizzle the glaze evenly over the cooled cake and let it set for 15 minutes before slicing.

Notes

Use room temperature eggs and ricotta for better batter consistency. Do not overmix the batter to avoid a tough cake. Gently fold in blueberries to prevent them from bursting. Let the cake cool completely before glazing to prevent the glaze from melting and sliding off. Adjust milk in glaze for desired consistency. The cake can be made gluten-free by substituting flour with gluten-free baking flour and dairy-free by using coconut or almond yogurt and dairy-free cream cheese.

Nutrition

Keywords: blueberry cake, lemon cake, ricotta cake, sheet cake, cream cheese glaze, easy dessert, potluck dessert, moist cake

Find it online: https://sparklechew.com/moist-blueberry-lemon-ricotta-sheet-cake-recipe-with-cream-cheese-glaze/