Lemon Ricotta Skillet Cake with Blueberry Glaze

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A moist, tender skillet cake flavored with fresh lemon zest and creamy ricotta, topped with a vibrant blueberry glaze. This Italian-inspired recipe, ready in about 55 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 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.

Prep: 15 min Cook: 40 min Serves 8 Italian cuisine 280 cal/serving

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Ingredients

1 1/2 cups (180g) all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup (150g) granulated sugar
3 large eggs
1 cup (250g), whole milk ricotta cheese
1/2 cup (120ml) vegetable oil
2 tbsp (from 2 lemons) lemon zest
2 tbsp fresh lemon juice
1 cup (150g) fresh blueberries
1/3 cup (40g) powdered sugar

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Instructions

Step 1: Preheat oven to 350°F (175°C). In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
Step 2: In a large bowl, beat 3 large eggs with 3/4 cup granulated sugar until pale and fluffy, about 2-3 minutes. Stir in 1 cup ricotta cheese, 1/2 cup vegetable oil, 2 tbsp lemon zest, and 2 tbsp fresh lemon juice until smooth.
Step 3: Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Step 4: Pour batter into a greased 9-inch cast iron skillet or ovenproof pan, smoothing the top evenly.
Step 5: Bake for 35-40 minutes, or until a toothpick inserted near the center comes out clean and the cake is golden on top.
Step 6: While the cake bakes, combine 1 cup fresh blueberries and 1/3 cup powdered sugar in a small saucepan over medium heat. Cook, stirring occasionally, until the blueberries break down and the glaze thickens slightly, about 8 minutes.
Step 7: Remove cake from oven and let cool for 10 minutes, then spoon the warm blueberry glaze over the top before serving.