Blackberries are at their best for only a short time, which makes early autumn the perfect moment to turn them into something simple but memorable. This ricotta cake does exactly that, combining fresh berries with lemon zest, olive oil and creamy ricotta in a quick one-bowl batter.

The texture is soft and slightly moist rather than light and airy, while the blackberries add bursts of tart sweetness throughout the cake.

A spoonful of whipped ricotta on the side keeps the dessert fresh and balanced without making it overly rich.

Prep: 10 minutes

Cook: 45 minutes

Serves 8–10

Ingredients

170g caster sugar

Finely grated zest of 2 unwaxed lemons

2 large eggs

70g olive oil

125g ricotta

130g plain flour

1 tsp baking powder

¼ tsp salt

150g blackberries

Prepare The Tin And Oven

Heat the oven to 180C (160C fan)/350F/gas 4.

Grease a 23cm loose-bottomed cake tin and line it carefully. Preparing the tin before mixing the batter makes the process much easier, because this cake comes together quickly once the wet and dry ingredients are combined.

Bring Out The Lemon Flavour

Place the caster sugar and finely grated lemon zest in a large mixing bowl.

Use your fingertips to rub the zest into the sugar until the mixture becomes noticeably fragrant. This small step releases the citrus oils from the zest and spreads the lemon flavour more evenly through the cake.

Add the eggs and olive oil, then whisk until the mixture looks light and frothy.

Stir in the 125g ricotta, mixing until it is well incorporated. The ricotta helps create the cake’s characteristic soft, slightly dense crumb without making it feel heavy.

Finish The Batter Gently

Sift the plain flour, baking powder and salt directly into the bowl.

Stir gently until everything is just combined. Avoid overmixing at this stage, because the aim is to keep the finished cake tender.

Pour the batter into the prepared tin and smooth the top if necessary.

Scatter the 150g blackberries evenly over the surface. There is no need to press them deeply into the batter; they will naturally settle slightly as the cake bakes, creating pockets of juicy fruit throughout the crumb.

Bake Until Just Set

Bake the cake for 28–32 minutes, until the top is set and a skewer inserted into the centre comes out clean.

Although the total cooking time is listed as 45 minutes, the baking stage itself takes just over half an hour. The remaining time allows for preparation and finishing.

Leave the cake to cool completely in the tin before removing it. This is especially important with a soft ricotta cake, because turning it out while still warm could cause it to break.

Once cooled, transfer it carefully to a serving plate and dust the top lightly with icing sugar.

Make The Whipped Ricotta

While the cake cools, prepare the topping.

Add the 125g ricotta, lemon juice and icing sugar to a bowl and whisk until smooth and creamy.

For an even silkier texture, blend the mixture briefly in a food processor instead. The result should be soft, fresh and lightly sweet rather than thick or heavily whipped.

Serve It Simply

Cut the cake into generous slices and serve each portion with a spoonful of whipped ricotta.

The contrast is what makes this dessert work so well: juicy blackberries against the mellow cake, sharp lemon against creamy ricotta, and a tender crumb that feels rich without being overly sweet.

It is an ideal recipe for the transition from summer into autumn, when fresh berries are still available but cooler days make baking feel appealing again. Simple ingredients and a short preparation time make it easy enough for an everyday treat, while the combination of blackberry, lemon and ricotta gives it enough character for a special dessert.