Food & Drink Magazine

Ricotta Blueberry Lemon Casserole Cake

By Ally @allykitchen
ricotta blueberry lemon casserole cake

Easy cake making is what I'm all about.

What is Easy Cake Making to Me?

Most of the time, I don't want anything complicated. I sure don't want cakes that take a lot of time to make and have multiple steps. Nor do I want anything that requires such preciseness that I have to be a scientist to execute. I also like to make cakes that I don't feel guilty about eating, even cakes that might be good for breakfast! Admittedly, I would never have made it in a pastry chef program because I'm just not inclined with those immense precise detail skills. I call myself a 'rogue' baker. And, by this I mean I like my desserts and 'sweets' rustic and not too sweet. I want them to have some levels of healthiness in them, but still have that sweet craving satisfied when I take each bite. This lemon-blueberry-ricotta-casserole-cake is a perfect example of my baking style and the kinds of cakes that make me happy!

Here's What I Love About this Cake?
  • It's super simple.
  • It's all done in one bowl.
  • The steps are pretty darn self-explanatory.
  • It's moist and full of blueberries that burst with juiciness.
  • It's kind of like a cheesecake, but it's not a cheesecake.
  • There's nothing better than lemon and blueberries as a combo and then add ricotta. Wow!
  • It can be baked in a casserole dish.
  • It freezes well. But, it will keep for several days refrigerated and covered well.

If you want another FAVE cake of mine, well, it's a cheesecake, and it did win me a spot on Hallmark Channel's Best Home Cooks competition. Check it out!

ricotta blueberry lemon casserole cake


  • Preheat oven to 350
  • 3 organic eggs
  • 1 ½ cups ricotta
  • 1 cup lemon Greek yogurt (I used Noosa brand.)
  • ¼ cup freshly squeezed lemon juice
  • ½ cup oil, canola or vegetable
  • 2 cups flour + 1 Tbl., all purpose, divided
  • 1 Tbl. baking powder
  • ¾ cup sugar + 1 Tbl., divided
  • 1/8 tsp. sea salt
  • 1 cup buttermilk
  • 4 ½ cups blueberries, divided, fresh or frozen (thaw somewhat and pat dry with paper towels)
  • ricotta blueberry lemon casserole cake


Ricotta Blueberry Lemon Casserole Cake
ricotta blueberry lemon casserole cake

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