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Blueberry Ricotta Skillet Cake

Lodge Cast Iron | October 17, 2018

The recipe for this fluffy, berry-filled cake was adapted from our friends at Bon Appétit. For a fun twist, switch out the blueberries for your favorite seasonal fruit. 

Prep Time
15 minutes
Cook Time
50-60 minutes
Blueberry ricotta cake in dual handle skillet


  • nonstick vegetable oil spray
  • 1 ½ cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • ¾ teaspoon kosher salt
  • 3 large eggs
  • 1 ½ cups ricotta
  • ½ teaspoons vanilla extract
  • 1 stick unsalted butter, melted
  • 1 tablespoon fresh lemon zest
  • 1 cup blueberries, separated


  1. Preheat oven to 350 degrees F. Grease a 10.25 Inch Dual Handle Pan with cooking spray. Whisk flour, sugar, baking powder, and salt in a large bowl.
  2. Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by lemon zest and ¾ cup blueberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining ¼ cup blueberries over top.
  3. Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at least 20 minutes before turning out.

Pro Tip: Cake can be made 2 days ahead of time. Store tightly wrapped at room temperature.

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Contributed By: Lodge Cast Iron

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