Lemon Ricotta Layer Cake with Blueberry Compote

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

A tender lemon-infused ricotta cake layered with fresh blueberry compote and whipped cream for bright, fresh flavors. This italian-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 370 calories and feeds 8, 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
• 1/2 cup, softened unsalted butter
• 1 1/4 cups granulated sugar
• 3 large eggs
• 2 tbsp lemon zest
• 1 cup ricotta cheese
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 2 cups fresh blueberries
• 2 tbsp lemon juice
• 1 tbsp cornstarch
• 1 cup heavy cream
• 2 tbsp powdered sugar

Instructions

1. Step 1: Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
2. Step 2: In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.
3. Step 3: In a large bowl, beat 1/2 cup softened unsalted butter with 1 1/4 cups granulated sugar until light and fluffy, about 3 minutes. Add 3 large eggs one at a time, mixing well after each addition. Stir in 2 tbsp lemon zest and 1 tsp vanilla extract.
4. Step 4: In a separate bowl, blend 1 cup ricotta cheese with 1/2 cup whole milk until smooth. Alternately add the flour mixture and ricotta mixture to the butter mixture, beginning and ending with flour, mixing each addition just until combined.
5. Step 5: Divide batter evenly between prepared pans and bake for 30-35 minutes until a toothpick inserted into the center comes out clean. Let cakes cool completely on wire racks.
6. Step 6: Meanwhile, combine 2 cups fresh blueberries, 2 tbsp lemon juice, and 1 tbsp cornstarch in a small saucepan over medium heat. Cook, stirring frequently, until mixture thickens and blueberries burst, about 5-7 minutes. Cool completely.
7. Step 7: Whip 1 cup heavy cream with 2 tbsp powdered sugar until stiff peaks form.
8. Step 8: To assemble, place one cake layer on a serving plate. Spread half the blueberry compote over the top, followed by half the whipped cream. Add the second cake layer and repeat with remaining compote and whipped cream. Chill for 30 minutes before serving.