I remember my grandmother bringing a tea cake to Sunday potlucks, the top glossy with a simple glaze and a scent of lemon that curled into the room like a warm hello. There was always a hush as the first slice cut through; the cake was modest but unforgettable, the sort of thing that lived in memory and came out at birthdays, bridal showers, and slow afternoons with a pot of tea. That sticky-sweet glaze, the tender crumb, and the pockets of berry made everyone feel at home.

I’m Maggie Hart, a fifty-eight-year-old home cook tucked away in Louisville, Kentucky, and I’ve spent a lifetime turning family recipes into friendly weeknight favorites for Gemmir Kitchen. I learned to cook beside my mama and the church ladies, scribbling notes into tattered cookbooks while the stove hummed in the background. I favor comfort recipes that are simple to follow, tested in real kitchens, and kind to busy families casseroles, skillet dinners, slow-cooker suppers, and desserts that taste like good memories. My approach is straightforward: explain each step in plain language, keep ingredients easy to find, and keep things pork-free so folks from all sorts of tables can enjoy them. Over the years I’ve made small, sensible swaps that keep flavors bright and prep time manageable. I bring that same care to the Lemon Blueberry Ricotta Tea Cake with Glaze, a recipe that blends bright lemon, creamy ricotta, and juicy blueberries into a tender tea cake you can make on a weeknight or tuck into a picnic basket. If you love a cake that’s simple to assemble yet feels like a treat, this is one to keep on hand and if you want a sibling recipe with a nutty twist, my Almond Lemon Ricotta Cake with Lemon Glaze is a gentle cousin worth trying: Almond Lemon Ricotta Cake with Lemon Glaze.

Why this recipe stands out

The Lemon Blueberry Ricotta Tea Cake with Glaze stands out because it marries everyday pantry staples with fresh, bright flavors. Ricotta keeps the crumb moist without needing heavy buttercream, while lemon zest and juice lift the whole cake so it never feels cloying. Blueberries add little bursts of juice that contrast the cake’s tender, slightly dense texture, making every bite interesting. For those who grew up with boxed mixes or simple pound cakes, this tea cake feels like an easy upgrade the sort of dessert you can pull together without fuss but that still earns compliments.

This recipe also shines because it’s forgiving. The Lemon Blueberry Ricotta Tea Cake with Glaze doesn’t demand perfect folding or exact timing; ricotta brings resiliency so the batter can handle a little extra stirring or a day to rest in the pan before glazing. Because the cake is lightly sweetened and not overly rich, the glaze is more of a bright finishing touch than a sugary blanket, which keeps slices fresh-tasting the next day. It plays well with seasonal variations too: use fresh blueberries in summer, frozen ones off-season, or try other berries for a quick switch.

If you like straightforward recipes that reward you with big flavor, the Lemon Blueberry Ricotta Tea Cake with Glaze delivers. It’s a recipe you can make for a weekday dessert, a casual brunch, or a small celebration when you want something homey but special. Keep it in your rotation, and it will soon be the reason friends ask you for the recipe.

How this recipe comes together

The method for the Lemon Blueberry Ricotta Tea Cake with Glaze is simple and comforting. You’ll start by creaming together ricotta, sugar, and butter so the mixture becomes smooth and lightly aerated. From there, eggs and vanilla fold in to add structure and flavor, and lemon zest adds that unmistakable citrus brightness. Dry ingredients go in gradually to avoid overmixing, and the berries are folded in gently so they don’t break up and color the batter. Pour the batter into a prepared pan, bake until a toothpick comes out clean, and let it cool. A simple glaze of powdered sugar and lemon juice finishes the cake with a glossy, tart-sweet sheen.

The Lemon Blueberry Ricotta Tea Cake with Glaze works beautifully for cooks who prefer straightforward steps. You won’t need special equipment a mixing bowl, whisk, and a 9-inch round pan do the job. The ricotta does double duty: it tenderizes the crumb and lends a subtle tang that pairs with the lemon glaze. Blueberries give texture and tiny pockets of juice without overwhelming the cake. That gentle balance between sweet and bright makes the Lemon Blueberry Ricotta Tea Cake with Glaze a dessert that pairs well with coffee, tea, or a scoop of vanilla ice cream.

If you want a slightly nuttier profile, try swapping in almond flour for a portion of the all-purpose flour or stir in a handful of toasted slivered almonds atop the glaze. For a lighter glaze, add lemon juice one teaspoon at a time until you reach a drizzle consistency. For more ideas on similar cakes, check my Lemon Blueberry Ricotta Tea Cake page for notes on technique and serving suggestions: Lemon Blueberry Ricotta Tea Cake variations and tips.

Ingredients

1 cup ricotta cheese
1/2 cup granulated sugar
1/4 cup unsalted butter, softened
3 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup fresh blueberries
1 cup powdered sugar
2 tablespoons lemon juice

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large mixing bowl, cream together the ricotta cheese, sugar, and butter until smooth.
Add the eggs, vanilla extract, and lemon zest. Mix until well combined.
In another bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry mixture to the wet mixture, stirring until just combined.
Gently fold in the blueberries.
Pour the batter into the prepared cake pan and smooth the top.
Bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the glaze, mix powdered sugar with lemon juice until smooth.
Drizzle the glaze over the cooled cake before serving.

Best ways to enjoy it

The Lemon Blueberry Ricotta Tea Cake with Glaze shines when you serve it simply. A slice at room temperature reveals the cake’s tender crumb and glossy glaze; pair it with a cuppa for a quiet afternoon treat. For brunch, place the cake on a platter and add a bowl of lightly sweetened whipped cream and a scattering of extra blueberries so guests can add more if they like. If you want to dress it up for a small celebration, sprinkle a few lemon curls and a handful of fresh berries over the glaze right before serving it dresses the cake without fuss.

This cake also travels well, which makes it ideal for potlucks and picnics. Wrap slices in parchment and seal them in an airtight container. The Lemon Blueberry Ricotta Tea Cake with Glaze keeps its texture and flavor without needing refrigeration for a few hours, though for longer storage place it in the fridge. For a warm serving, briefly reheat slices in the microwave for 10–12 seconds; they soften and release a lovely lemon fragrance. If you like pairing desserts and drinks, this cake goes nicely with light-bodied white wines, sparkling water with a lemon wheel, or a mild roast coffee.

Leftover slices make a fine breakfast when topped with yogurt and a drizzle of honey, turning the Lemon Blueberry Ricotta Tea Cake with Glaze into a polished morning treat. Small changes a spoonful of mascarpone, a scatter of toasted nuts, or a dollop of preserves on the side can shift the cake’s attitude while keeping the comforting base intact.

How to store it properly

Storing the Lemon Blueberry Ricotta Tea Cake with Glaze is straightforward: keep it covered and cool. For same-day enjoyment, leave it at room temperature under a cake dome or covered with plastic wrap. If your kitchen is warm or you won’t serve the cake within a day, refrigerate it in an airtight container. Chilling firms the crumb and keeps the glaze from becoming too sticky, especially in humid weather.

To freeze, slice the Lemon Blueberry Ricotta Tea Cake with Glaze and flash-freeze pieces on a baking sheet for 1–2 hours, then wrap slices in plastic followed by foil and place them in a labeled freezer bag. When you’re ready to eat, thaw slices in the refrigerator overnight and bring them to room temperature or warm briefly in the microwave. The cake’s ricotta helps preserve moisture, so frozen-and-thawed slices remain surprisingly tender.

Avoid storing the cake unwrapped; the exposed edges will dry out. If you expect to keep it longer than three days, refrigeration is best. For transporting, place slices in a sturdy, leak-proof container lined with parchment to prevent sticking and protect the glaze.

Simple tips for success

A few simple little habits make the Lemon Blueberry Ricotta Tea Cake with Glaze turn out every time. First, measure flour correctly: spoon it into your measuring cup and level it off rather than scooping to avoid a dense cake. Use room-temperature eggs and ricotta so the batter blends evenly; cold ingredients can cause the batter to split. When folding in blueberries, be gentle and use a spatula to prevent them from breaking and bleeding into the batter.

If your blueberries are small and fresh, add them directly. For larger berries or frozen ones, toss them lightly in a teaspoon of flour before adding to the batter to help them stay suspended while baking. Keep an eye on the baking time: ovens vary, so start checking at 28 minutes. A toothpick should come out with a few moist crumbs but not raw batter.

For the glaze, add lemon juice gradually. You want a pourable glaze that drips slowly off the spoon. If it gets too thin, whisk in more powdered sugar; if it’s too thick, add a splash more lemon juice. Make the Lemon Blueberry Ricotta Tea Cake with Glaze the day before a gathering and glaze it the morning you serve to maintain the freshest texture.

Easy twists you can try

The Lemon Blueberry Ricotta Tea Cake with Glaze invites a few simple variations. Stir in a teaspoon of almond extract with the vanilla for a nutty lift, or fold in a handful of lemon poppy seeds for a classic combination. Swap blueberries for raspberries or blackberries for a different berry profile adjust sugar slightly if berries are tart. For a gluten-reduced version, replace up to half the all-purpose flour with almond flour, understanding the texture will shift to slightly denser and nuttier.

You can also change the topping: drizzle a thin glaze of orange juice and powdered sugar for a sweeter, citrus twist, or dust the cooled cake with powdered sugar and skip the glaze for a subtler finish. For an indulgent finish, serve slices with a spoonful of mascarpone mixed with honey and vanilla. These small changes keep the Lemon Blueberry Ricotta Tea Cake with Glaze feeling fresh while staying true to the simple technique that makes the recipe so reliable.

Frequently asked questions

Q: Can I use frozen blueberries in the Lemon Blueberry Ricotta Tea Cake with Glaze?
A: Yes. Frozen blueberries work well when you toss them lightly in flour before folding into the batter; this helps prevent them from sinking to the bottom and keeps their blue juices from coloring the entire cake. Bake from frozen as directed, but add a couple of extra minutes to the baking time and check for doneness with a toothpick.

Q: What can I substitute for ricotta if I don’t have any?
A: If you don’t have ricotta, you can use an equal amount of full-fat Greek yogurt or cottage cheese that’s been blended until smooth. The texture will be slightly different a touch denser with Greek yogurt but the Lemon Blueberry Ricotta Tea Cake with Glaze will still be tender and flavorful.

Q: How do I prevent the blueberries from sinking?
A: The best way is to coat the berries in a tablespoon of flour before adding them to the batter; the flour gives the berry surfaces a little grip and helps suspend them. Also fold them in at the very end and avoid overmixing the batter, which can cause berries to release juice and sink.

Q: Can I make this into cupcakes?
A: Absolutely. Spoon batter into lined muffin tins, filling about two-thirds full, and bake at 350°F (175°C) for 18–22 minutes, adjusting time for your oven. The Lemon Blueberry Ricotta Tea Cake with Glaze makes delightful, portable cupcakes; drizzle the glaze over cooled cupcakes for the same bright finish.

Conclusion

If you’re looking for a dependable, cozy dessert that feels both special and easy, the Lemon Blueberry Ricotta Tea Cake with Glaze is a lovely choice. It’s bright with lemon, tender thanks to ricotta, and dotted with juicy blueberries a result that reads like something you’d pull from a family cookbook but that doesn’t require all afternoon in the kitchen. For another variation and inspiration, see this delightful take on a similar cake: Lemon Blueberry Ricotta Cake.

Lemon Blueberry Ricotta Tea Cake with Glaze