a simple berry-filled cake perfect for summer

 know most people hate this word, but I’m going to use it anyway. This Blackberry Ricotta Cake is MOIST and chock-full of berries. Sorry, not sorry. Seriously, I’m not sure how else to describe it even with the aid of a thesaurus.


The original recipe called for raspberries, but I’m not partial to raspberries in or on anything. I tend to like my berries on the sweet instead of tart side. That is not to say the original recipe isn’t delicious, I just wanted to put my own spin on it and blackberries are my favorite berry – so there you have it. 


The secret to this cake is the addition of ricotta. The ricotta adds moisture as the cake bakes, and produces a wonderfully, well you know, moist consistency. It also balances out the sweetness of the other ingredients.


Because I was serving these for a socially distanced BBQ, I opted to make individual muffins instead of a cake. If you want to do the same, just follow the recipe as-is an use a muffin tin instead of a cake pan. They may finish a bit earlier than the cake, so just keep an eye on them.

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Blackberry Ricotta Cake

  • Author: Jennifer Richmond
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 35 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 8 servings


Adapted from Epicurious


Nonstick vegetable oil spray 

1 1/2 cups all-purpose flour 

1 cup sugar 

2 teaspoons baking powder 

3/4 teaspoon kosher salt 

3 large eggs 

1 1/2 cups ricotta 

1/2 teaspoon vanilla extract 

1/2 cup (1 stick) unsalted butter, melted 

1 cup frozen raspberries or blackberries, divided 


Preheat oven to 350°. Line a 9″-diameter cake pan with parchment paper and lightly coat with nonstick spray. 


Whisk flour, sugar, baking powder, and salt in a large bowl. Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 3/4 cup raspberries, taking care not to crush berries. 


Scrape batter into prepared pan and scatter remaining 1/4 cup raspberries over top. Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes.  


Let cool at least 20 minutes before unmolding. Do ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature 

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