Blueberry Ricotta Lemon Cakes
Moist, tender, and bursting with citrusy blueberries—these mini ricotta cakes are proof that good things come in small packages.
Servings: 12 mini cakes
Prep Time: 15 minutes
Bake Time: 20–22 minutes
Total Time: 40 minutes
Ingredients
- 3/4 cup whole milk ricotta cheese
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup fresh or frozen blueberries (if frozen, don’t thaw)
- Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with paper liners.
- Whisk together the ricotta, sugar, melted butter, eggs, vanilla, lemon zest, and lemon juice in a medium bowl until smooth and well blended.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt.
- Gently fold the dry ingredients into the wet mixture until just combined—don’t overmix.
- Toss blueberries with 1 teaspoon of flour (this helps keep them from sinking), then fold them into the batter.
- Divide batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 20–22 minutes, or until the tops are golden and a toothpick inserted comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack. Dust with powdered sugar and top with fresh blueberries if you’d like.
Why You’ll Love It!
These mini blueberry lemon ricotta cakes are the kind of treat that feels like a little gift—bright, soft, and full of flavor in just a few bites. The ricotta is the secret weapon here, adding an irresistible creaminess and keeping the crumb extra tender without being too rich. They’re simple enough for a casual weekend bake but elegant enough for baby showers, brunch spreads, or springtime teas.
You can easily make a double batch and freeze them, or switch up the berries depending on the season. Try a drizzle of lemon glaze if you’re feeling fancy, or serve with a side of whipped cream for dessert. However you plate them, they’re sure to disappear fast.
If you make these, let me know how they turned out—tag me @PrimeBiteRecipes so I can see your bakes!
