Wild Blueberry Ricotta Snack Cake with Whipped Cream
If you love simple baked treats with a tender crumb, this wild blueberry ricotta snack cake is going to be a regular in your rotation. Whole-milk ricotta keeps every slice rich and moist, while juicy wild blueberries bring sweet flavour pockets to every single bite!We baked this in our Ooni Volt 2 Electric Indoor Pizza Oven using the small Ooni Detroit-Style Pizza Pan, but it also adapts easily to a standard kitchen oven. Serve it with a dollop of fresh vanilla whipped cream for an easy afternoon treat or a casual weekend dessert.
Ingredients
➡️Note About Scaling the Recipe: When scaling to 2X or 3X, the light grey ingredient notes and the instructions remain unchanged. Please adjust as needed.
Wild Blueberry Ricotta Snack Cake
- 1 cup whole-milk ricotta 250 g, at room temperature
- 6 tablespoons unsalted butter 85 g, melted and cooled until barely warm
- 1½ teaspoons pure vanilla extract
- 1 tablespoon squeezed lemon juice 15 ml freshly
- 1 cup all-purpose flour plus 7 tablespoons 180 g
- 1½ teaspoons baking powder 6 g
- ½ teaspoon fine sea salt
- 3 large eggs at room temperature
- ¾ cup granulated sugar plus 1 tablespoon 165 g
- 1 cup fresh or frozen wild blueberries 150 g, divided
Fresh Vanilla Whipped Cream
- 1½ cups cold 35% whipping cream 360 ml
- 3 tablespoons icing sugar 24 g
- 1½ teaspoons vanilla bean paste or pure vanilla extract
- Pinch of fine sea salt
Optional, Gelatine Whipped Cream Stabilizer
- Recommended if making ahead
- ¾ teaspoon unflavoured powdered gelatine
- 1 tablespoon cold water 15 ml
For Serving
- Additional fresh wild blueberries
- Finely grated lemon zest
- Icing sugar for dusting optional
- Edible violas for decoration optional
Instructions
Drain the Ricotta
- Place the ricotta in a fine-mesh sieve set over a bowl. Let it drain for 20 to 30 minutes if excess liquid is present. Do not squeeze it. Measure 1 cup (250 g) of creamy ricotta after draining.
Prepare the Pan
- Lightly grease the bottom and sides of a 9 × 6-inch small Ooni Detroit-Style Pizza Pan. Cut a strip of parchment paper 6 inches wide and long enough to extend 3 to 4 inches past both short ends to create a sling. Press it into the pan and grease the parchment lightly. Leave the two long sides uncovered for clean cake edges.
Preheat the Oven
- Ooni Volt 2: Set to Oven Mode at 325°F (165°C) and allow it to fully preheat.
- Standard Oven: Set to 325°F (165°C) on the center rack.
Mix Ricotta and Butter
- Whisk the drained ricotta in a medium bowl until smooth. Whisk in the melted butter in three additions until cohesive. Stir in the vanilla and lemon juice. Set aside at room temperature.
Combine Dry Ingredients
- Whisk together the flour, baking powder, and salt in a bowl. Sift the mixture once onto parchment or another bowl to eliminate lumps.
Note: Double-check the expiration date on your baking powder before stirring it in. Fresh leavening is key to giving this moist ricotta cake a light, tender rise. If your baking powder is past its prime, test a ½ teaspoon in a little warm water; if it fizzes immediately, it is still good to use.
Prepare Blueberries
- Wash and thoroughly dry the blueberries. Reserve ¼ cup (40 g) for the top of the cake. Keep the remaining ¾ cup (110 g) ready for the batter.
Whip Eggs and Sugar (Ribbon Stage)
- Add the room-temperature eggs, granulated sugar, and lemon zest to the bowl of your mixer. Whip on low speed for 30 seconds, then increase to medium-high for 5 to 7 minutes. The mixture is ready when it is pale, tripled in volume, and falls in a thick ribbon that rests on the surface for several seconds before sinking.
Fold Dry Ingredients
- Add one-third of the flour mixture over the egg foam and lightly mix. Repeat with the remaining flour in two additions, mixing only until faint streaks remain.
Lighten the Ricotta
- Transfer 1 cup of the flour-and-egg batter into the ricotta mixture and whisk until smooth. Add another ½ cup of batter and whisk gently. This lightens the ricotta so it integrates smoothly into the main batter.
Finish the Wild Blueberry Cake Batter
- Pour the lightened ricotta mixture over of the remaining main batter. Using a flexible spatula, fold gently from the bottom up. Add the ¾ cup (110 g) blueberries during the final folds. Stop as soon as no dry flour or ricotta streaks remain.
Fill the Pan
- Gently transfer the batter into the prepared pan and level the top with a spatula. Scatter the reserved ¼ cup (40 g) blueberries over the top, keeping them away from the immediate pan edges. Do not tap the pan on the counter.
Bake
- Bake at 325°F (165°C) in the Ooni Volt for 42 to 50 minutes (or 45 to 52 minutes in a standard oven). Do not open the oven for the first 35 minutes. The cake is done when the top is golden, the center springs back when lightly pressed, and a wooden skewer comes out clean. An instant-read thermometer inserted in the center should read 200°F to 205°F (93°C to 96°C).
Cool and Unmold
- Cool the cake in the pan on a wire rack for 45 to 60 minutes. Run a thin spatula along the two unlined sides, then use the parchment sling handles to lift the cake straight up out of the pan. Let cool completely before slicing.
Make the Whipped Cream
- Standard: Beat cold cream, icing sugar, vanilla, and salt in a chilled bowl until medium peaks form.
- Optional, Stabilized: Recommended if making ahead. Bloom gelatine in cold water for 5 minutes, then microwave for 5 seconds until fluid. Whip cream, sugar, vanilla, and salt until slightly thickened. With the mixer on low, pour the fluid gelatine in a thin stream, then whip to medium peaks.
Tip: Place your mixing bowl and whisk attachments (or beaters) in the freezer for 15 to 20 minutes before making the whipped cream. Cold equipment keeps the fat in the cream chilled, which helps it whip up faster and hold better volume.
Serve
- Cut into 8 pieces. Serve each slice with a dollop of fresh vanilla whipped cream, extra blueberries and lemon zest. Optional: dust the cooled cake with icing sugar. We also added some edible viola flowers from our garden.
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Notes
Tips, Substitutions & Serving Suggestions
- Using Wild Blueberries: Wild blueberries are smaller and contain less water than standard cultivated blueberries, making them ideal for baking. If using frozen wild blueberries, keep them frozen until the moment you fold them into the batter so they do not bleed colour into the cake.
- Berry Substitutions: Regular cultivated blueberries, saskatoon berries, or chopped fresh raspberries and blackberries all work as simple swaps; if using frozen berries, fold them in straight from the freezer without thawing so the excess juice does not weigh down the batter or streak the cake.
- Pan Substitute: If you do not have the small Ooni Detroit-Style Pizza Pan (9 × 6 inches), you can use an 8 × 8-inch Metal Square Baking Pan: Line with a parchment sling. The cake may bake slightly faster (40 to 45 minutes), so begin checking early. Or a 9-inch Round Cake Pan: Line the bottom with a circle of parchment paper. Bake for 42 to 48 minutes.
- Ricotta Quality: Use full-fat, whole-milk ricotta for the best texture. Low-fat ricotta contains higher water content and can cause the cake center to turn soggy.
- Preventing Fruit Sink: Ensure your blueberries are completely dry after washing. The thick, ribboned batter naturally holds dry berries in place without needing to toss them in extra flour.
- Storage: Store leftover cake wrapped tightly in the refrigerator for up to 3 days. Bring to room temperature 45 minutes before serving for optimal texture.
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