Blueberry Hazelnut Ricotta Cake 8.000

Goran Kosanovic for The Washington Post

May 22, 2018

Inspired by a recipe in Honey & Co.’s book "Golden," this simple, rustic cake is moist and tender from fresh ricotta and ground hazelnuts and, more importantly, is not too sweet.

Serve as-is for an afternoon treat or with a generous dollop of yogurt for a satisfying breakfast. Try playing around with the fruit-nut combo as well — stewed or poached rhubarb with almonds, peaches and pecans, or even cranberries with walnuts would all be delicious options.

To read the accompanying story, see: I lost the use of my most important kitchen tool: My hand. The only way forward was to keep cooking.

Make Ahead: The cake can be stored, covered, at room temperature for up to 3 to 4 days.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings; makes one 9-inch single layer

  • For the cake
  • 1 cup plus 1 tablespoon flour
  • 1/2 cup hazelnuts, finely ground
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon kosher salt
  • 1 1/2 cups granulated sugar
  • 2 tablespoons finely grated lemon zest
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh, whole-milk ricotta, at room temperature
  • 1/2 pint fresh blueberries, stemmed and rinsed
  • For the topping
  • 3/4 cup hazelnuts, coarsely chopped
  • 2 tablespoons turbinado sugar
  • 1/2 pint fresh blueberries, stemmed and rinsed
  • Confectioners' sugar, for dusting (optional)


For the cake: Preheat the oven to 350 degrees. Use cooking oil spray or baker's spray to grease a 9-inch springform pan, then line the bottom with parchment paper.

Whisk together 1 cup of the flour, the ground hazelnuts, baking powder, ginger and salt in a medium bowl.

Place the granulated sugar in the bowl of a stand mixer or in a large mixing bowl. Add the lemon zest; use your fingertips to rub it in until the sugar becomes moist and fragrant. Add the butter; beat for 3 to 5 minutes on medium speed until light and fluffy. Add the eggs one at a time, beating until incorporated after each one and scraping the bowl thoroughly. Add the vanilla extract and ricotta; beat on low speed until well blended.

Add the flour mixture in two additions, beating on low speed for a few seconds after each one. The batter may look a bit curdled at this point, but that’s okay.

Toss the blueberries with the remaining tablespoon of flour in the same bowl you used to mix the dry ingredients. Carefully fold that mixture into the cake batter.

Scrape the batter into the prepared pan and smooth the top with a spatula.

For the topping: Scatter chopped hazelnuts, turbinado sugar and blueberries evenly over the surface.

Bake (middle rack) for 55 to 65 minutes, or until the edges are golden brown and the blueberries have exploded a bit, releasing their juices. Because this is quite a heavy and damp cake, let it cool completely in the pan on a cooling rack before transferring to a serving plate or cake stand. Dust with confectioners' sugar just before serving, if desired.

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Recipe Source

Adapted from baker Polina Chesnakova.

Tested by Antonia Balazs.

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