Lemon Blueberry Ricotta Sheet Cake with Glaze

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A tender and moist sheet cake flavored with lemon zest and ricotta cheese, studded with fresh blueberries, and finished with a tangy lemon glaze. This American-inspired recipe, ready in about 60 minutes, layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups granulated sugar
• 1/2 cup (1 stick), softened unsalted butter
• 1 cup, whole milk ricotta cheese
• 3 large eggs
• 2 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 1 cup powdered sugar
• 2 tbsp milk
• 1 tbsp lemon juice

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F and grease a 9x13-inch baking pan. In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.
2. Step 2: In a large bowl, use an electric mixer to beat 1 1/2 cups granulated sugar and 1/2 cup softened unsalted butter until creamy and fluffy, about 3 minutes.
3. Step 3: Add 1 cup whole milk ricotta cheese, 3 large eggs one at a time, 2 tbsp lemon zest, 1/4 cup fresh lemon juice, and 1 tsp vanilla extract to the butter mixture, beating until smooth and fragrant.
4. Step 4: Gradually add the flour mixture to the wet ingredients, folding gently with a spatula until just combined. Carefully fold in 1 cup fresh blueberries to avoid breaking them.
5. Step 5: Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes until a toothpick inserted in the center comes out clean and the cake is golden around the edges.
6. Step 6: While the cake cools, whisk together 1 cup powdered sugar, 2 tbsp milk, and 1 tbsp lemon juice to make a smooth glaze.
7. Step 7: Drizzle the glaze evenly over the cooled cake before slicing and serving.