Wild Blueberry Orange Ricotta Cake with Mascarpone Frosting

February 15, 2022
2 Ratings
Photo by Henrie Marie
  • Prep time 1 hour 10 minutes
  • Cook time 45 minutes
  • Serves 6
Author Notes

This is a perfect cake recipe for Spring. It is made with frozen wild blueberries. Wild blueberries are usually uniform in size and are much smaller than cultivated blueberries. They are perfect tiny berries for a layer cake. I added orange flavor with pure orange extract and orange zest. The ricotta cheese gives this cake a rich, dense and moist consistency.

The frosting is semi sweet, and sugar is not the first thing you taste. You can actually taste the mascarpone cheese first followed by the sweetness of vanilla sugar.

Note: I used two 7-inch spring form pans for this cake. The actual diameter of the cake is about 6½ inches. If using a different sized pan, the baking time may vary.
Henrie Marie

What You'll Need
  • Wild Blueberry Orange Ricotta Cake
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups ricotta cheese
  • 1 cup frozen wild blueberries
  • 1 cup granulate sugar
  • 1/2 cup unsalted butter (1 stick) melted
  • 3 eggs - room temperature
  • 1 tablespoon pure orange extract
  • 1 tablespoon orange zest
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • non-stick cooking spray
  • Mascarpone Frosting
  • 1 cup cold heavy whipping cream
  • 8 ounces mascarpone cheese
  • 1 cup powdered sugar
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon cream of tartar
  • Optional- Orange slice and orange zest sugar for decoration
  1. Wild Blueberry Orange Ricotta Cake
  2. Preheat oven to 350°. Line spring form pan with parchment paper and spray with non-stick spray. Set aside.
  3. Place flour, baking powder and salt into a flour sifter and sift completely sifted. This is an important step to eliminate flour clumps. Whisk in the sugar and set aside.
  4. In a separate mixing bowl, whisk together ricotta cheese, eggs, melted butter, orange extract, orange zest, and vanilla extract.
  5. Add the wet ingredient to the flour mixture and gently fold in until well combined. Sprinkle the blueberries throughout the batter and fold in gently with as few folds as possible. Don’t just dump the blueberries into the batter. It will take more folding to evenly distribute them and they will turn the batter blue.
  6. Bake for about 45-50 minutes. Until toothpick comes out clean. Let cool completely before frosting.
  7. Optional: decorate with thinly sliced oranges and orange zest sugar.
  1. Mascarpone Frosting
  2. Place whipping cream into a chilled bowl of a high-speed stand mixer. With the whisk attachment, whisk on high speed until whipped cream is formed.
  3. Add mascarpone and continue mixing,
  4. Add powdered sugar a little at time and continue mixing.
  5. Add vanilla extract and cream of tartar. Do not overmix the frosting.
  6. Cover and place in the refrigerator until ready to use.

See what other Food52ers are saying.

  • sdebrango
  • Henrie Marie
    Henrie Marie
  • clovett615

5 Reviews

clovett615 May 14, 2022
Great flavor. Loved the frosting but the crumb is too dense for my taste.
Henrie M. May 20, 2022
I'm glad you liked the flavor. Yes, it is a dense cake. The ricotta gives the cake a heavier richer texture.
sdebrango February 21, 2022
Hi! Lovely cake. Regarding the frosting the ingredients call for granulated sugar and in directions you say powdered sugar. I assume you mean powdered sugar in ingredients.
Henrie M. February 21, 2022
Yes! Powdered sugar for the frosting. Yikes, I need an editor. Thank you for bringing it to my attention!
sdebrango February 21, 2022