Blackberries are at their best for only a short part of the year, which makes September an ideal time to use them in simple homemade desserts.

This ricotta, blackberry and lemon cake brings together juicy berries, fresh citrus and a tender crumb without requiring complicated techniques. It is a quick one-bowl bake that works equally well for afternoon tea, dessert or an easy weekend treat.

Why This Cake Works

Ricotta gives the sponge a soft, moist texture without making it heavy, while olive oil keeps the crumb tender. Lemon zest adds brightness and balances the sweetness of the fruit, and the blackberries soften as they bake, releasing their juices into the surface of the cake.

The recipe is particularly convenient because the batter comes together in one bowl. Preparation takes about 10 minutes, followed by roughly 28–32 minutes in the oven. The finished cake serves 8–10 people.

Ingredients

For the cake:

- 170g caster sugar

- 2 large eggs

- 70g olive oil

- 125g ricotta

- 130g plain flour

- 1 tsp baking powder

- ¼ tsp salt

- 150g blackberries

For the whipped ricotta:

- 125g ricotta

- 1 tbsp lemon juice

- ½ tbsp icing sugar

- Extra icing sugar for dusting

These quantities produce a cake large enough for 8–10 portions.

Prepare The Cake Batter

Heat the oven to 180°C, or 160°C for a fan oven. Grease a 23cm loose-bottomed cake tin and line it carefully so the finished cake can be removed easily.

Put the caster sugar and finely grated lemon zest into a large bowl. Rub them together with your fingertips until the sugar becomes fragrant and the citrus oils are released.

Add the eggs and olive oil, then whisk until the mixture looks light and slightly frothy. Stir in the ricotta until evenly incorporated.

Sift the plain flour, baking powder and salt directly into the bowl. Fold everything together gently, stopping as soon as the batter is smooth. Avoid excessive mixing, because a light touch helps preserve the cake’s soft texture.

Add The Blackberries

Transfer the batter to the prepared cake tin and smooth the surface. Scatter the blackberries evenly over the top rather than mixing them deeply into the batter.

As the cake bakes, the berries will soften and sink slightly into the sponge, creating pockets of juicy fruit throughout the top layer.

Bake for 28–32 minutes. The cake is ready when a skewer inserted into the centre comes out clean. Leave it to cool completely in the tin before carefully turning it out. Finish with a light dusting of icing sugar.

Make The Whipped Ricotta

While the cake cools, prepare the topping. Put the ricotta, lemon juice and icing sugar into a bowl and whisk until smooth and creamy.

For an especially silky texture, the mixture can be blended briefly in a food processor instead. This creates a softer, more uniform cream that pairs particularly well with the fruit-filled sponge.

How To Serve It

Cut the cooled cake into generous slices and serve each portion with a spoonful of whipped ricotta. The cool, lightly sweetened topping complements both the richness of the cake and the sharpness of the blackberries.

This is the kind of bake that makes the most of seasonal fruit without hiding it beneath too many extra flavours. Lemon, ricotta and berries do most of the work, resulting in a simple autumn cake with a soft crumb, fresh flavour and plenty of fruit.