Baked Ricotta with Lemon & Blueberries

Both gently sweet and savoury, this baked fluffy ricotta with blueberries and lemon makes a delicious, protein-rich breakfast, snack or dessert

What is ricotta cheese?

Ricotta in Italian means, “cooked twice“. There are a few different kinds of ricotta cheese, varying in texture and fat content. Some ricotta is more granular, and other varieties, like the Ricotta di Campagna, is more creamy

We used the Saputo Ricotta in this recipe, which is a little more grainy in texture, but the Ricotta di Campagna or the Ricotta Fiorella will make this recipe even more creamy and decadent

Why you will love this recipe

• Low carb, high protein recipe that makes a delicious breakfast, snack or dessert
• Just minutes to prep, which you can make ahead and bake when ready
• Can be made in individual ramekins or in a larger baking dish to serve to a group
• Can be customized with different berries and fruit
• Is gently sweetened with honey and vanilla extract -no refined sugar!
• Is gluten-free, made with a 1:1 flour blend

How to make baked ricotta with blueberries and lemon

1. Preheat oven to 375F
2. Combine all ingredients in one bowl: ricotta cheese, egg, gluten-free flour blend, lemon juice, honey, and vanilla
3. Transfer the ricotta mixture to an oven-safe dish or 4 ramekins and gently swirl in 1/2 cup of fresh or frozen blueberries. Top with lemon rind and bake for up to 20 minutes (the cooking time will depend on the size of your dish. Baking in the ramekins will take less time)
4. Serve warm or chilled as is or top with more warmed blueberries

Other toppings to try with baked ricotta cheese

Other ingredients that pair well with baked ricotta cheese are:

• orange juice and orange rind
• fresh mint
• caramelized onion, sauteed mushrooms and thyme
• strawberries and shaved dark chocolate
• raspberries and vanilla
• chopped apple and cinnamon