Blackberry Ricotta Sbriciolata

Blackberry Ricotta Sbriciolata-one slice on a plate

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5 from 9 reviews

A tender, buttery cake sweetened with honey, a luscious ricotta filling, and plump fresh blackberries. "Sbriciolata" in Italian means crumb cake, so there is a short pastry dough at the bottom, the delicious filling in the middle, and more pastry crumbled on top. Lovely tea time or after-dinner treat for the whole family to enjoy. A must-make before the Summer season ends!


  • 200 g all-purpose flour
  • 75 unsalted butter, at room temperature
  • 60 g honey (or 75 g cane sugar)
  • 3/4 tsp (4 g) baking powder
  • a pinch of salt
  • 1 egg


  • 250 g ricotta
  • 50 g icing (powdered) sugar
  • 250 g blackberries


  1. In a stand mixer fitted with the paddle attachment add the flour, pinch of salt, baking powder, and mix. Add the butter at room temperature, cubed,  and the honey. Mix on low medium until combined.
  2. Add the egg and keep mixing on low medium just until combined.
  3. Shape the dough into a ball, pat it down, cover it in plastic, and set in the fridge to rest for a half-hour.
  4. In the meantime, wash the blackberries, preheat the oven to 375°F (190°C), and butter an 8-inch (20cm) springform pan. I line the bottom of the pan with a round of parchment paper and butter the parchment.

The filling

  1. In a bowl, work the ricotta with the icing sugar with a wooden spoon or a fork until smooth. TIP: If you want it extra smooth, you can pass the ricotta through a fine sieve.


  1. Take the dough out of the fridge and divide it in 2/3 and 1/3.
  2. Press 2/3 of the dough on the bottom of the pan, spread it evenly, going up a little on the sides.
  3. Spoon the ricotta on the bottom, arrange the blackberries on top of the ricotta.
  4. Crumble the rest of the dough on top of the blackberries.
  5. Bake in the preheated oven for about 20-25 minutes or just until golden brown. Check it often so it doesn't burn. If the top is browning too quickly, cover it with foil.
  6. When done, take out of the oven and let cool on a rack before unmolding.


The prep time includes the 30-minute resting time.

You can use any other berry or fruit. You can also mix the fruit with the ricotta, instead of having two separate layers.

The use of sugar instead of the honey in the dough makes the pastry crumblier, more like a short pastry.

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