Italian Ricotta Blackberry Lemon Bake

Italian home bakers have long folded creamy ricotta into simple oven desserts that let bright fruit shine. This lemon-kissed bake swirls fresh blackberries through a tender ricotta batter for a sunny, rustic finish.

Serves 6 · 15 min prep · 40 min cook

Estimate for one serving

• 285 cal
• 11g protein
• 32g carbs
• 13g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 15 oz whole-milk ricotta cheese
• 3/4 cup granulated sugar
• 3 large eggs
• 2 tbsp fresh lemon zest
• 3 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1/3 cup all-purpose flour
• 2 cups fresh blackberries
• 2 tbsp powdered sugar
• 1 tbsp unsalted butter
• 1/8 tsp pinch of salt

Instructions

1. 1Preheat the oven to 350°F and lightly butter an 8-inch square baking dish so the sides and bottom are evenly coated.
2. 2In a large mixing bowl, beat the ricotta with the granulated sugar until the mixture looks smooth and slightly fluffy, about 1 to 2 minutes.
3. 3Crack in the eggs one at a time, mixing well after each addition so the batter stays silky and lump-free.
4. 4Stir in the lemon zest, lemon juice, vanilla, salt, and flour until just combined; the batter should be pourable but thick enough to hold fruit.
5. 5Pour half the ricotta batter into the prepared dish and spread it into an even layer with a spatula.
6. 6Scatter most of the blackberries over the batter, pressing them gently so they nestle in without sinking completely.
7. 7Spoon the remaining batter over the fruit and top with the leftover blackberries for a cobbler-style finish.
8. 8Bake on the center rack for 35 to 40 minutes until the edges are golden, the center is set with a slight jiggle, and a toothpick comes out mostly clean.
9. 9Cool the bake in the pan for at least 20 minutes so it firms up and slices cleanly.
10. 10Dust the top generously with powdered sugar just before serving warm or at room temperature.