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100 Calorie Blueberry Ricotta Cake Recipe

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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