Mixed Berry Ricotta Cakes
Delight your senses with these irresistible Mixed Berry Ricotta Cakes, the perfect fusion of creamy ricotta, zesty lemon, and bursts of fresh berries! These fluffy, bakery-style treats are made with pantry staples like all-purpose flour and granulated sugar, paired with rich ricotta cheese and a medley of juicy berries for a moist and tender crumb. Easy to whip up in just 15 minutes of prep time, they bake to golden perfection in under 25 minutes, making them an ideal breakfast, snack, or dessert option. With their delicate balance of sweetness and tartness, accented by the brightness of lemon zest, these ricotta cakes can be served simply dusted with powdered sugar or paired with whipped cream for a touch of indulgence. A true crowd-pleaser, these versatile treats are perfect for brunches, picnics, or any occasion!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Granulated sugar
- 1 cup Ricotta cheese
- 2 large Eggs
- 0.5 cups Milk
- 3 tablespoons Unsalted butter, melted and cooled
- 1 teaspoons Vanilla extract
- 1 teaspoons Lemon zest
- 1.5 cups Mixed fresh berries (such as blueberries, raspberries, and sliced strawberries)
- 1 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease or line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar. Set aside.
In a large mixing bowl, combine the ricotta cheese, eggs, milk, melted butter, vanilla extract, and lemon zest. Whisk together until smooth and well mixed.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix.
Fold in the mixed fresh berries carefully to avoid crushing them.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 22-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Allow the ricotta cakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Optional: Dust the tops of the cooled ricotta cakes with powdered sugar before serving.
Serve the ricotta cakes on their own or with a dollop of whipped cream for an extra treat!
Nutrition Facts
Calories |
273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 246 mg | 11% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 16.3 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 99 mg | 8% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 130 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
