Blackberry Ricotta Cake Recipe

Our Fabulous Fruits cookbook has a recipe for just about everything… from beverages and appetizers, to savory mains, but the true test of a good cookbook is the ease at which the home cook can follow and execute in their own kitchens.

We took the Blackberry Ricotta Cake recipe for a test drive, and the results were outstanding. Easy to follow, and flavor that satisfied great grandpa down to the toddler at our family table!

Perfect for a weekday dessert or as a warm coffee cake on Sunday morning. The cake can be made 1 or 2 days in advance and held at room temperature, tightly wrapped in plastic wrap.

1 ½ cups flour
1 cup sugar
2 tsp. baking powder
½ tsp. salt
3 large or 4 medium eggs
1 ½ cups low-fat ricotta cheese
½ tsp. almond extract
1 stick butter, melted
1 ½ cups fresh blackberries

  • Preheat oven to 350 degrees.
  • Line a 9-inch round cake pan with a piece of baking parchment cut to fit the bottom. Spray the parchment with vegetable spray.
  • Blend together the dry ingredients in a large bowl.
  • In a separate bowl, beat the eggs and ricotta together, and add the almond extract.
  • Fold the ricotta mixture into the dry ingredients.
  • Add the melted butter and ½ of the berries. Blend well but take care not to mash the berries.
  • Pour batter into the cake pan and top with the remaining berries.
  • Bake 50 to 60 minutes, testing with a toothpick for doneness.
  • Cool on wire rack for 15 minutes before unmolding on to a serving platter.

Makes 6 to 8 servings. Top with whipped cream, if desired.

Find more award-winning recipes in the cookbook: