Berry Ricotta Cake

  • Makes: 8 Servings
  • Prep Time: 60 min

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12 oz of Bellwether Farms Whole Milk Basket Ricotta
1 box of yellow cake mix
1/2 of fresh blueberries
1/2 cup of fresh blackberries
1⁄3 cup oil or butter (or as specified in cake mix directions)
3 eggs (or as specified in cake mix directions)
1 tbsp lemon zest

Optional ingredients

Powdered sugar for dusting


Preheat the oven to 350 degrees Fahrenheit.

Grease and flour a 9-inch spring form round cake pan or line a 9-inch round cake pan with parchment paper.

In a large mixing bowl, combine the Bellwether ricotta cheese, oil/butter, and lemon zest. Once mixed, add the eggs one at a time, beating well after adding each egg.

Add the dry cake mix to the wet ingredients, mixing gently until just combined. Gently fold in ½ cup of blueberries and ½ cup of blackberries into the batter. Pour batter into the pan and tap the pan firmly on the counter to remove air bubbles.

Sprinkle the remaining berries over top of the batter to prevent them from sinking while baking. Place the pan in the preheated oven and bake for 45-55 minutes until baked through, testing by sticking a toothpick in the center and seeing if it comes out clean.

Dust with powdered sugar to serve.