Blackberry Ricotta Cake

This is the most delicious Sicilian Blackberry Ricotta Cake recipe, speckled with bright, juicy Oregon blackberries. It’s like a combination between a cake and a cheesecake in the best way possible!

Recipe by Erin from

oregon berries platings and pairings blackberry ricotta cake


1 ½ Cup all-purpose flour
1 Cup sugar
2 teaspoons baking powder
¾ teaspoon kosher salt
3 large eggs
1 ½ Cup ricotta
½ Cup butter (melted)
1 teaspoon vanilla extract
1 Cup blackberries (fresh or frozen)


Step 1
Preheat oven to 350°F. Grease and flour a 9-inch pan.

Step 2
In a medium mixing bowl whisk together flour, sugar, baking powder and salt set aside.

Step 3
In the bowl of an electric stand mixer fitted with the paddle attachment combine eggs, ricotta, butter and vanilla extract until smooth; add dry ingredients until just blended. Fold in blackberries.

Step 4
Pour batter into prepared pan and bake until golden brown and when a tester comes out clean, about 50-60 minutes. Let cool, then remove from pan, slice and serve.