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Lemon Blueberry Muffin Cake Recipe

How to make a simple lemon blueberry muffin cake at home with ricotta and olive oil.
Course Dessert
Cuisine Italian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 people
Author Florentina


  • 1 1/2 cups all purpose flour
  • 3/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/3 cup extra virgin olive oil
  • 1 cup ricotta cheese
  • 1 large egg
  • 1/2 lb fresh blueberries
  • 2 tsp vanilla extract
  • 3 tbsp organic milk

Lemon Glaze

  • 2 tbsp lemon juice
  • 1 cup powdered sugar
  • 1/2 lemon - zested

Streusel Topping

  • 4 tbsp granulated sugar
  • 2 tbsp all purpose flour
  • 1 tbsp butter cold


  • Preheat your oven to 375 “F
  • In a mixing bowl whisk together 1 1/2 cups of the flour, the baking powder and sea salt. Gently stir in the blueberries and set aside.
  • In a separate bowl whisk together the egg, 3/4 cup of sugar, olive oil, vanilla extract, ricotta cheese and the milk.
  • Add the wet mixture to the dry ingredients and gently fold it together.
  • Prepare a springform cake pan and using a dab of soft butter coat the inside and the sides of the pan.
  • Pour the muffin cake mixture inside and set it on a rimmed baking sheet.

Streusel Topping

  • Combine the 4 tablespoons of granulated sugar with 2 tbsp of flour. Grate the cold butter on top and using your fingers work it into the flour and sugar mixture until it looks like coarse sand.
  • Sprinkle the topping over the muffin cake and bake in the preheated oven for about 40 minutes until a toothpick inserted in the center comes out almost clean.
  • Allow to cool before removing from the spring form pan.
  • Optional: Use a favorite stencil and sprinkle the top with powder sugar once the cake has cooled down completely.

Lemon Glaze

  • In a medium bowl combine together the powdered sugar, lemon juice and zest. Whisk until combined and silky smooth.