Blueberry Ricotta Skillet Cake

Prep time 15mins
cook time 50-60 mins

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


Nonstick spray

1½ cups all-purpose flour

1 cup sugar

2 teaspoons baking powder

¾ teaspoon salt

3 large eggs

1½ cups ricotta

½ teaspoon vanilla extract

½ cup unsalted butter, melted

1 tablespoon fresh lemon zest

1 cup fresh blueberries, divided




  1. Preheat oven to 180°C. Grease 26cm skillet or 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 centre comes out clean, 50–60 minutes. Let cool at least 20 minutes before removing from your skillet.

This cake can be made ahead as long as you tightly wrap at room temperature.