This is the most delicious Sicilian Ricotta Cake recipe, speckled with bright, juicy blackberries. It’s like a combination between a cake and a cheesecake in the best way possible!
Don’t have blackberries on hand? You can also make Strawberry Ricotta Cake.
Growing up, my Nanu was the master of cannolis. They’re a Sicilian dessert that consists of tube shaped shells of fried pastry dough that are filled with either cream or ricotta. He would always make both versions, since there was a big debate in our family about which version was the best.
I always preferred ricotta filled cannolis, since they were a bit less sweet, but totally rich and creamy.
And that’s one of the reasons I love this Italian Ricotta Cake.
This cake isn’t overly sweet. But it’s so dense, creamy and delicious. And those bright Oregon blackberries add a pop of color and tang that’s simply irresistible.
In fact, this blackberry cake would be perfect for brunch.
I used frozen Oregon blackberries in this recipe, since I’m making it in the middle of the winter. But if you’ve got fresh berries on hand, those will work perfectly as well!
Did you know that more than 90% of U.S. grown, frozen blackberries are from Oregon? With the perfect, fertile soils, warm days and cool nights, Oregon produces the most perfect berries. And I absolutely cannot wait for them to come back into season again!
How do you make Blackberry Ricotta Cake?
- Whisk together flour, sugar, baking powder and salt in a bowl.
- In a separate mixing bowl, combine eggs, ricotta, melted butter and vanilla extract.
- Add the dry ingredients to the wet ingredients, mixing to just combine (don’t over do it).
- Fold in the blackberries.
- Bake for 50-60 minutes, until a tester inserted into the center comes out clean.
Feel free to play around with other flavor combinations as well. Swap out the vanilla extract for almond extract. Brighten things up with a bit of lemon zest. Or, add some warming spices into the mix like cinnamon or cardamom.
Does Ricotta Cake need to be refrigerated?
- If you are only keeping the cake around for a couple days, it is fine to sit out on the counter. However, for longer storage (up to 5 days), it is best kept in the fridge.
If you loved this Blackberry Ricotta Cake recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished cake and share it with me on Instagram using the hashtag #platingsandpairings.
More easy dessert recipes:
- Apple Galette with Cardamom
- Rose Apple Tartlets with Salted Caramel
- Creme Brulee with Cardamom Roasted Blackberries
- Strawberry Rhubarb Skillet Cobbler with Cardamom
- 10-Minute Blackberry Galette
Blackberry Ricotta Cake
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 3 large eggs
- 1 1/2 cups ricotta
- 1/2 cup butter (melted)
- 1 teaspoon vanilla extract
- 1 cup blackberries (fresh or frozen)
- Preheat oven to 350 degrees. Grease and flour a 9-inch pan.
- In a medium mixing bowl whisk together flour, sugar, baking powder and salt set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment combine eggs, ricotta, butter and vanilla extract until smooth; add dry ingredients until just blended. Fold in blackberries.
- Pour batter into prepared pan and bake until golden brown and when a tester comes out clean, about 50-60 minutes. Let cool, then remove from pan, slice and serve.