Blueberry Ricotta Skillet Cake

The recipe for this fluffy, berry-filled cake was adapted from our friends at Bon Appétit. For a fun twist, switch out the blueberries for your favorite seasonal fruit.



Prep time

15 minutes

Cook time

50-60 minutes



Cook it with our

Dual-Handled Pan


  • Nonstick vegetable oil spray
  • 1 ½ cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • ¾ teaspoon kosher salt
  • 3 large eggs
  • 1 ½ cups ricotta
  • ½ teaspoons vanilla extract
  • 1 stick unsalted butter, melted
  • 1 tablespoon fresh lemon zest


  1. Preheat oven to 350 degrees Fahrenheit. Grease a 10.25 Inch Dual Handle Pan with cooking spray.
  2. Whisk flour, sugar, baking powder, and salt in a large bowl.
  3. Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by lemon zest and ¾ cup blueberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining ¼ cup blueberries over top.
  4. Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at least 20 minutes before unmolding.
  5. Do Ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.

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