Lemon Blueberry Cake

a few months ago

Easter is coming, and that means you need a delicious dessert for your table! Well, you’re in luck because I have just the thing that will be sure to knock your socks off. This Lemon Blueberry Cake is the perfect combination of lemon and berry that it is bound to remind you of spring… and possibly put you in a sugar coma. Haha!


Lemon Blueberry Cake Batter

  • 1 c extra virgin olive oil
  • 1/3 c ricotta cheese
  • 2 c all purpose flour
  • 5 eggs
  • 1 1/4 c granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • Zest of 1 lemon
  • 1 Tablespoon of lemon juice
  • A pinch of salt
  • 1 lb blueberries

Blueberry Sauce

  • 1/2 lb blueberries
  • 1/2 lemon juiced
  • 5 tbsp honey
  • 1 tsp vanilla extract

Whipping Cream

  • 1 c heavy whipping cream
  • 1 tbsp sugar

Mascarpone Cream

  • 4 large egg yolks
  • 4 tbsp granulated sugar
  • 3/4 lb mascarpone cheese
  • zest of 1 lemon

Lemon curd

  • 1/2 c lemon juice freshly squeezed
  • Zest of 1 lemon
  • 5 large egg yolks
  • 1/2 c granulated sugar
  • 5 tbsp butter

The Cake:

Lightly butter a springform pan and set aside. Preheat the oven to 325 F.
  1. In a large bowl add the eggs, lemon zest, and sugar and beat them together until well combined.

  2. Pour in the olive oil and continue whisking until all incorporated. Add the ricotta cheese and salt and whisk until combined.
  3. Add the flour, baking powder, baking soda and slowly mix everything together until incorporated.
  4. Transfer the cake batter into the buttered springform pan.
  5. Bake the cake in the preheated oven for about 45 minutes to 1 hour, until you can place a toothpick in the middle and it comes out clean.
  6. Allow the cake to cool in the pan. This is important because you don’t want the cake to break apart if it’s too warm. Once the pan is cool enough to touch you can transfer the cake to a cooling rack.

Blueberry Sauce:

  1. Add all ingredients to a saucepan and bring to a simmer. Allow the mixture to simmer until it reaches a syrup-like consistency. Refrigerate until cool.

The Lemon Curd:

  1. To make the lemon curd, prepare a double boiler with water. I do not have a double boiler, so I just placed an aluminum bowl on top of a saucepan and that worked just fine. Let it simmer while you add the ingredients.
  2. Cut the butter into small pieces so that it melts quicker.
  3. Add the egg yolks, sugar, lemon zest and lemon juice to the bowl. Whisk together over the steam until combined. Keep whisking until the curd has thickened and looks a bit like pudding. Turn off the flame and whisk in the butter until melted. Put this mixture in a bowl and refrigerate until ready to use.

Make the Whipped Cream:

  1. Add ingredients to a stand mixer bowl and whip on medium-high until it forms stiff peaks.
  2. Set aside until ready to use.

The Mascarpone Cheese Filling:

  1. Add the egg yolks and sugar to a large mixing bowl. Use a mixer with a whisk attachment to cream the sugar and egg yolks until fluffy and pale in color.

  2. Add the lemon zest and mascarpone cheese until combined.
  3. Fold the whipped cream into the whipped mascarpone cheese until incorporated. Do not over mix! Cover with plastic wrap and refrigerate until ready to use. Make sure this is thick and creamy and NOT runny.


Assemble the Cake:

  1. With a serrated knife, cut the very top of the cake so that the inside is exposed
  2. Slice the cake into equal halves.
  3. Place one half on a cake stand or a plate and set the other half aside
  4. Spread the lemon curd evenly on the first layer of the cake
  5. Add a couple spoonfuls of the mascarpone and spread that evenly on top of the curd.
  6. Add some spoonfuls of the blueberry sauce. You can add some fresh blueberries or blackberries here if you would like.

  7. Add the next cake layer and repeat steps 4 and 5.
  8. Instead of just plopping the blueberry sauce on the cake this time, place spoonfuls of it in little circles all over the cake and swirl it with a fork.
  9. The sides of the cake will probably be messy at this point, so take a butter knife and scrape the filling off the edges of the cake so that it looks like a naked cake!
  10. Serve Chilled and enjoy!

This lemon blueberry cake has some pretty different elements. Not gonna lie, the olive oil and ricotta intimidated me a little bit. But the flavors were amazing and the end result was worth the work. This lemon blueberry cake is a must for your table this Easter, and the best part is, it tastes better with time! So make it a day or two beforehand and leave it refrigerated until ready to eat. But most of all, enjoy!

Looking to satisfy your sweet tooth some more? Check out this recipe for Brown Sugar Cookies with Caramel Frosting! 
Zephany Schmutzler

About the Author

Zephany Schmutzler

Zephany and her husband, Clayton, are getting ready to embark on a new adventure. This summer they plan to move from Oklahoma to Oregon, where they will serve as part of the staff at a local church. Because her parents are Dominican and Puerto Rican, Zephany grew up speaking both English and Spanish. She was able to use her language skills when she spent the summer working in the Dominican Republic as part of a missionary team. There, she worked with kids and did a number of music translations. Zephany holds a degree in music from Heartland Baptist Bible College. She majored in vocal performance and also composes and plays the piano. Besides her music, she has some pretty formidable skills in the kitchen. At the Submissive Spirit, we love it when she pulls out a new recipe!