Blackberry Ricotta Honey Cake
Light, creamy ricotta meets juicy blackberries and a touch of honey in this subtly sweet, single-layer cake. It’s the kind of easy bake that feels luxurious without the fuss — perfect for brunch, dessert, or your next cozy afternoon tea moment.
Ingredients
Dry Ingredients:
1 cup all-purpose flour
½ tsp baking powder
¼ tsp baking soda
¼ tsp kosher salt
Wet Ingredients:
¾ cup whole milk ricotta cheese
½ cup honey
2 large eggs, room temp
⅓ cup olive oil (or neutral oil)
1 tsp pure vanilla extract
Zest of 1 lemon
2 TB freshly squeezed lemon juice
Add-ins:
1¼ cups fresh blackberries, gently patted dry and halved if large
1 TB flour (for tossing berries)
Optional Topping:
Powdered sugar for dusting
Drizzle of warm honey
Fresh thyme or mint for garnish
Directions
Preheat oven to 350F, with rack in the center.
Grease and line an 8-inch round cake pan with parchment paper. Set aside.
In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, whisk together ricotta, honey, eggs, olive oil, vanilla, lemon zest, and lemon juice until smooth.
Add the dry ingredients to the wet, stirring gently just until combined — do not overmix.
Toss blackberries with 1 TB flour and fold them gently into the batter.
Pour batter into prepared pan and smooth the top. Tap gently on the counter to release air bubbles.
Bake 35–40 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs. Edges will be golden and the top lightly puffed.
Cool completely on a wire rack. Dust with powdered sugar and drizzle with warm honey before serving, if desired.
