Easy Blueberry Peach Ricotta Cake (video)
Super easy and delicious blueberry and peach ricotta cake recipe! This fruity and aromatic cake is made with fresh peaches, loads of blueberries and a ricotta cake batter. The ricotta cheese makes the cake extra moist and delicate! You’ll love the addition! Enjoy this easy peach cake with a side of whipped cream!
Watch My Cake Video!
Watch my YouTube video recipe for step-by-step instructions and see how I put this easy summer cake together! Want to stay up to date on new recipes? Make sure to subscribe to my website emailing list and my YouTube channel and turn on notifications.
Ingredients for This Peach Cake
I love how easy this blueberry ricotta cake is to put together! It’s made with staple pantry ingredients you’re sure to have on hand. For the cake batter, we’ll need eggs, butter, sugar, vanilla, ricotta cheese, flour, almond flour, baking powder, baking soda and salt. In my video recipe, I also added some peach extract, which is optional. For the fruit portion of this recipe, we’ll need a few fresh peaches, a few cups of blueberries and cornstarch to thicken the fruit juices as the cake bakes!
How to Make a Blueberry Peach Ricotta Cake
Here’s how I put this incredible, easy summer cake together!
- Start by preheating the oven to 335F. Line a 9-inch spring form pan with parchment paper and spray the sides with a non-stick baking spray.
- I recommend having all the ingredients at room temperature. Into a large mixing bowl, add the softened butter, sugar, vanilla and optional peach extract. Cream the butter for a few minutes until the mixture is fluffy and creamy.
- Add the eggs into the butter and sugar mixture and beat for a couple minutes, until the eggs are well beaten. Add in the ricotta cheese next and mix again just until it’s incorporated.
- In a separate bowl, combine the dry ingredients: flour, almond flour, baking powder and soda, and salt. Sift the dry ingredients into the cake batter, then beat on medium speed for about a minute, just until the dry ingredients are incorporated.
- Next, prepare the fruit! Slice a few peaches for the top and chop half a peach for the cake filling. Place the chopped peach, along with 1 cup of blueberries into a mixing bowl and toss with 1 tablespoon of cornstarch. Fold this fruit mixture into the cake batter with a spatula.
- The cake batter is all done! Transfer the batter into the prepared spring form pan and level the top with a spatula. Toss the remaining sliced peaches with 1 tablespoon of cornstarch, then arrange them single layer over the top of the cake. Watch my video recipe to see how it’s done! Sprinkle about ½ cup of blueberries over the top.
- Baking time! Bake the cake for about 1 hour and 20 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the pan and onto a wire rack to cool.
Cake Serving Suggestions
This peach ricotta cake can be enjoyed just as it is with a cup of coffee in the morning or after dinner. If you want to make it extra special, try serving it a la mode with a scoop of vanilla ice cream, or make a batch of easy whipped cream:
- Place 1 cup of chilled heavy cream into a mixing bowl, along with 1/3 cup confectioner’s sugar and ½ teaspoon of vanilla or peach extract.
- Whisk on slow speed first, working your way up to high speed. Whisk for about 4 minutes, until stiff peaks form.
- Add spoonful’s of whipped cream on the side of each slice and enjoy!
Common Recipe Questions
Can I make this peach cake without the almond flour?
Yes, this recipe will work great without the almond flour, too! Just substitute the ¼ cup almond flour with 2 tablespoons regular flour.
Can I use other fruit for this recipe?
Yes, other fruit and berries will also work great! I really like this cake with blueberries and lemon zest! Raspberries and peaches will also taste amazing!
Can I make this cake ahead of time?
Yes, this is a great cake to make ahead of time as it will keep well for days! I recommend letting the cake cool completely, then wrap it gently with plastic wrap, or place it into an airtight container, and keep it stored at room temperature. Refrigerate the cake after 1 day.
Can I used canned or frozen peaches?
Yes to both! Canned peaches will work great, just drain all the juices before using in the recipe. If you want to use frozen peaches, thaw them completely before using.
More Recipes!
Enjoyed this easy and delicious blueberry peach ricotta cake? Check out some of my other recipes you’re sure to enjoy!
- Easy Raspberry Ricotta Cake – the most delicious, moist and fluffy raspberry ricotta cake with sliced almonds on top, served with whipped cream.
- Raspberry Peach Cake – you’ll love this fruity peach cake with fresh diced peach filling and raspberry whipped cream!
- Blueberry Crumble Cake – another easy, single layer cake with blueberries, a crumble oat topping and blueberry whipped cream.
- Honey Cherry Cake – I love this cake for summertime: honey and sour cream cake dotted with fresh cherries!
- Blueberry Lemon Bundt Cake – super quick and easy blueberry cake with lemon zest and easy glaze!
Share it on Pinterest!
Supplies/Tools
Needs some supplies or tools to make this cake at home? You can get them online on Amazon! (affiliate links)
- 9-inch Spring Form Pan – from my favorite bakeware brand! This pan is very sturdy and won’t bend out of shape!
- Peach Extract – the flavor of this extract is soo good!
- KitchenAid Hand Mixer – I love this small but powerful mixer for smaller baking jobs!
Easy Blueberry Peach Ricotta Cake (video)
Ingredients
- 1 cup unsalted butter, softened at room temp
- 1 cup white granulated sugar
- 1 tsp vanilla extract
- 1 tsp peach extract, optional
- 4 large eggs, at room temp
- 1 cup whole milk ricotta cheese, can also use skim
- 2 cups all-purpose flour
- 1/4 cup almond flour, or 2 tbsp all-purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1/4 tsp salt
- 3 large peaches
- 1 1/2 cups blueberries
- 2 tbsp cornstarch, divided
For Whipped Cream (optional):
- 1 cup heavy cream, chilled
- 1/3 cup confectioner's sugar
- 1/2 tsp vanilla or peach extract
Instructions
- Start by preheating the oven to 335F. Line a 9-inch spring form pan with parchment paper and spray the sides with a non-stick baking spray.
- I recommend having all the ingredients at room temperature. Into a large mixing bowl, add the softened butter, sugar, vanilla and optional peach extract. Cream the butter for a few minutes until the mixture is fluffy and creamy.
- Add the eggs into the butter and sugar mixture and beat for a couple minutes, until the eggs are well beaten. Add in the ricotta cheese next and mix again just until it’s incorporated.
- In a separate bowl, combine the dry ingredients: flour, almond flour, baking powder and soda, and salt. Sift the dry ingredients into the cake batter, then beat on medium speed for about a minute, just until the dry ingredients are incorporated.
- Next, prepare the fruit! Slice a few peaches for the top and chop half a peach for the cake filling. Place the chopped peach, along with 1 cup of blueberries into a mixing bowl and toss with 1 tablespoon of cornstarch. Fold this fruit mixture into the cake batter with a spatula.
- The cake batter is all done! Transfer the batter into the prepared spring form pan and level the top with a spatula. Toss the remaining sliced peaches with 1 tablespoon of cornstarch, then arrange them single layer over the top of the cake. Watch my video recipe to see how it’s done! Sprinkle about½ cup of blueberries over the top.
- Baking time! Bake the cake for about 1 hour and20 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the pan and onto a wire rack to cool.
For Whipped Cream:
- For optional whipped cream: Place 1 cup of chilled heavy cream into a mixing bowl, along with 1/3 cup confectioner’s sugar and ½ teaspoon of vanilla or peach extract. Whisk on slow speed first, working your way up to high speed. Whisk for about 4 minutes, until stiff peaks form. Add spoonful’s of whipped cream on the side of each slice and enjoy!
I watched your video on youtube and came back here to print the recipe. This is definitely a keeper. Thank you so much!
Hi Narine! Thank you so much for watching my video! I hope you enjoy the recipe! 🙂
Hi Tatyana. This looks great and I’ll have a go at it soon. Thanks for the advice about white currants- I made a lemon drizzle and bars with a sponge base and coconut crumble topping. Rainy days have their uses and I’ve been in the kitchen all day 😃
Hi Graham! Thank you! I hope you enjoy the recipe! The lemon bars sound so delicious!
I definently love any recipe that uses Ricotta and can’t wait to try this out but instead of blueberries…I am going to have to use Black Berries since that is what I have outside my house growing…they have been calling my name to do something tasty with them…this is going to a Ricotta Cake Summer for me
I love using ricotta cheese for baking! It makes the cake so delicious. The blackberries sound like a delicious option. Enjoy!
I HAVE MADE THE BLUEBERRY PEACH RICOTTA CAKE FOR THE SECOND TIME AND IT DOES NOT BAKE IN THE MIDDLE , I LET IT BAKE FOR 1 1/2 HOUR AT 335 AND STILL DOES NOT BAKE IN THE CENTRE THE SECOND TIME I RAISED THE OVEN TEMP TO 350 THINKING THIS WOULD WORK BUT AGAIN AFTER 1 1/2 HOUR STILL NOT BAKED IN THE CENTRE WHAT IS GOING WRONG
Hi! Sorry the recipe didn’t work for you. I can’t think of anything in the recipe that would affect the cake. Baking for that long should have resulted in a burnt cake. I recommend double checking your oven and make sure it’s heating properly.