100 Calorie Blueberry Ricotta Cake Recipe | Easy & Light

I’ll be honest—when someone first mentioned “100-calorie cake” to me, I rolled my eyes so hard I probably saw my brain. Like, come on. We’ve all been down that road of “healthy desserts” that taste like sweetened cardboard, right? But then my friend Sarah brought this 100 calorie blueberry ricotta cake recipe to a potluck last spring, and I literally went back for thirds. Thirds! Of a low-calorie dessert! That’s when I knew I had to crack the code.

Here’s the thing: this cake isn’t trying to be something it’s not. It’s not pretending to be a towering chocolate layer cake or a decadent cheesecake. What it is is this incredibly light, fluffy, almost cloud-like dessert that somehow manages to taste indulgent while keeping things ridiculously reasonable in the calorie department. And the ricotta? Total game-changer. It adds this subtle creaminess and keeps everything moist without needing tons of butter or oil.

Why This 100 Calorie Blueberry Ricotta Cake Recipe Actually Works

I’ve tested this 100 calorie blueberry ricotta cake recipe approximately seventeen times (Jamie can confirm—our freezer is currently full of individually wrapped cake slices), and I’ve figured out exactly why it succeeds where so many “light” desserts fail.

First off, ricotta cheese is basically magic. It adds protein and moisture while keeping the fat content lower than traditional cake recipes. Plus, it creates this tender crumb that honestly reminds me of the Italian ricotta cakes Abuela Rosa used to make, except way lighter. The texture is more like a delicate sponge cake than your typical dense dessert.

And those blueberries! When they bake, they burst and create these jammy pockets of sweetness throughout the cake. (Pro tip: Don’t skip tossing them in a tiny bit of flour first—learned that the hard way when all my berries sank straight to the bottom like little purple submarines.)

The beauty of portioning this into individual servings means you get that satisfying feeling of having “a whole cake” to yourself, but it’s actually just 100 calories. It’s like portion control, but make it feel luxurious.

If you’re into light desserts that don’t sacrifice flavor, you might also love my Blueberry Yogurt Muffins—they’ve got that same fruity brightness and protein-packed goodness that makes breakfast feel like dessert.

Tips for Making the Perfect 100 Calorie Blueberry Ricotta Cake

Room temperature ingredients matter here. I know, I know—everyone says this and it sounds annoying. But cold ricotta doesn’t blend as smoothly, and you’ll end up with lumps. Trust me on this one. I’ve made lumpy ricotta cake, and while it still tasted good, the texture was… let’s just say not Instagram-worthy.

Fresh vs. frozen blueberries: Both work! Fresh gives you slightly better texture, but frozen is what I usually have on hand. If you’re using frozen, don’t thaw them first—just toss them straight into the batter while they’re still frozen. This prevents them from turning your entire cake purple. (Which happened. During the aforementioned seventeen testing sessions.)

Sweetener flexibility is real. I typically use a mix of regular sugar and a little honey because I like the flavor complexity, but you can absolutely use sugar substitutes if that’s your jam. Just be aware that some artificial sweeteners can leave a slightly bitter aftertaste, so you might want to add an extra splash of vanilla extract to balance things out.

How to Make This 100 Calorie Blueberry Ricotta Cake Recipe

Ingredients (makes 6 individual cakes):

• 1 cup part-skim ricotta cheese, room temperature
• 2 large eggs
• 1/4 cup granulated sugar
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• Pinch of salt
• 3/4 cup fresh blueberries
• 1 tablespoon flour (for coating berries)

Instructions:

Preheat your oven to 350°F and prep a muffin tin with liners or a light spray of oil. (I use silicone liners because I’m obsessed with how easily everything pops out.)

In a medium bowl, whisk together the ricotta, eggs, sugar, and honey until it’s smooth and creamy. This takes maybe two minutes with a regular whisk—no fancy equipment needed. Stir in the vanilla and lemon zest. Honestly, your kitchen will smell absolutely incredible at this point.

In a separate bowl, combine the flour, baking powder, and salt. Gently fold the dry ingredients into the ricotta mixture until just combined. Don’t overmix! This is one of those situations where a few lumps are totally fine. Overmixing = tough cake, and nobody wants that.

Toss your blueberries with that tablespoon of flour in a small bowl. (This is the anti-sinking trick I mentioned earlier.) Carefully fold most of the berries into the batter, reserving a few to press into the tops for that gorgeous bakery look.

Divide the batter evenly among 6 muffin cups. They’ll be pretty full—that’s normal. Press a few reserved blueberries on top of each one.

Bake for 22-25 minutes, until the tops are golden and a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack.

Serving Your 100 Calorie Blueberry Ricotta Cake

Here’s where it gets fun. These little cakes are incredibly versatile. I’ve eaten them:

• Warm with a tiny dollop of Greek yogurt for breakfast (yes, breakfast cake is a thing in my house)
• Chilled with fresh berries on top for an afternoon snack
• Room temperature with a light dusting of powdered sugar for dessert

They keep in an airtight container in the fridge for about 4 days, or you can freeze them for up to 2 months. I actually prefer eating them slightly chilled—something about the cold ricotta texture is just chef’s kiss.

If you’re feeling fancy, a drizzle of lemon glaze (just powdered sugar and lemon juice) takes these over the top without adding too many calories. Maybe another 20-30 calories per cake? Totally worth it for special occasions.

Variations for This Blueberry Ricotta Cake Recipe

The best part about this 100 calorie blueberry ricotta cake recipe is how adaptable it is. I’ve swapped blueberries for raspberries, added a handful of mini chocolate chips (okay, that bumps up the calories a bit, but worth it), and even tried a version with diced strawberries and a touch of almond extract.

Looking for more creative breakfast-dessert crossovers? My Baked German Pancake has that same fluffy, custardy texture and comes together just as quickly. Plus, it’s got that impressive puffed-up look that makes everyone think you spent hours in the kitchen.

For a heartier option that still keeps things light, check out my Blueberry Oatmeal Bars. They’ve got more fiber and staying power, which makes them perfect for meal prep Sundays when I’m trying to set myself up for the week ahead.

Why This 100 Calorie Blueberry Ricotta Cake Recipe Is a Game-Changer

The thing I love most about this recipe is that it doesn’t feel like a compromise. You know those moments when you want something sweet but don’t want to completely derail your day? This 100 calorie blueberry ricotta cake recipe is that solution. It’s substantial enough to feel satisfying but light enough that you don’t feel weighed down afterward.

Plus, the ricotta adds protein, which means these actually keep you fuller than your typical high-sugar dessert. I’ve literally packed these for road trips as snacks. They’re that versatile.

And can we talk about how impressive they look? When I bring these to gatherings, people always assume they’re from some fancy bakery. Nope! Just my tiny Portland kitchen and about 30 minutes of actual work.

Storage tip: These freeze beautifully. I wrap them individually in plastic wrap, then store them all together in a freezer bag. When you want one, just let it thaw at room temperature for about 30 minutes, or pop it in the microwave for 15-20 seconds if you’re impatient like me.

So yeah. The 100 calorie blueberry ricotta cake recipe that made me a believer in actually-good light desserts. Your kitchen will smell like a fancy bakery, you’ll feel like a culinary genius, and you can legitimately have dessert without any guilt.

Don’t worry if your first batch looks messy—mine always does! But I promise they’ll taste amazing anyway. That’s the beauty of rustic baking, right?

Happy baking! 💙

— Ava

P.S. Cilantro (my cat) tried to steal blueberries off the counter during my last batch. Apparently even cats can’t resist the smell of these baking. Just… maybe keep yours away from the cooling rack.

100 Calorie Blueberry Ricotta Cake

Light, fluffy individual blueberry ricotta cakes that taste indulgent but clock in at just 100 calories each. The ricotta creates an incredibly moist texture while keeping things healthy, and the burst blueberries add pockets of jammy sweetness throughout.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 Slices

Course: Dessert, Snack

Cuisine: American

Calories: 100

Ingredients Method Notes

Ingredients

  

• 1 cup part-skim ricotta cheese room temperature
• 2 large eggs
• 1/4 cup granulated sugar
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• Pinch of salt
• 3/4 cup fresh blueberries or frozen, not thawed
• 1 tablespoon flour for coating berries

Method

 

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 6-cup muffin tin with paper liners or spray with non-stick cooking spray.
2. Mix Wet Ingredients: In a medium bowl, whisk together the ricotta cheese, eggs, sugar, and honey until smooth and creamy, about 2 minutes. Stir in the vanilla extract and lemon zest.
3. Combine Dry Ingredients: In a separate bowl, whisk together the 1/2 cup flour, baking powder, and salt.
4. Fold Together: Gently fold the dry ingredients into the ricotta mixture until just combined. Don’t overmix—a few lumps are fine.
5. Prepare Blueberries: In a small bowl, toss the blueberries with 1 tablespoon of flour to coat. This prevents them from sinking to the bottom.
6. Add Berries: Fold most of the blueberries into the batter, reserving a few for topping.
7. Fill Muffin Cups: Divide the batter evenly among the 6 muffin cups. They should be about 3/4 full. Press the reserved blueberries onto the top of each cake.
8. Bake: Bake for 22-25 minutes, until the tops are golden brown and a toothpick inserted in the center comes out clean.
9. Cool: Let the cakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

• Room Temperature Matters: Make sure your ricotta is at room temperature for the smoothest texture. Cold ricotta can create lumps in the batter.
• Fresh vs. Frozen Blueberries: Both work great! If using frozen, do not thaw them first—toss them straight into the flour coating while still frozen to prevent color bleeding.
• Storage: Store in an airtight container in the refrigerator for up to 4 days, or freeze individually wrapped for up to 2 months.
• Serving Suggestions: Delicious warm, at room temperature, or chilled. Try with a dollop of Greek yogurt for breakfast or a light dusting of powdered sugar for dessert.
• Make It Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

Nutrition Information (per cake)

• Calories: 100
• Protein: 6g
• Carbohydrates: 15g
• Fat: 2.5g
• Fiber: 1g
• Sugar: 9g

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