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Lemon Blueberry Baked Ricotta 
 

  INGREDIENTS:

  • 30 ounces ricotta

  • 3 large eggs, beaten

  • 1 teaspoon vanilla

  • 5 tablespoons lemon juice

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon nutmeg

  • 1/2 teaspoon cinnamon

  • 3 tablespoons honey

  • 1 cup blueberries

  • 1 tablespoon sugar for blueberries

 DIRECTIONS:

 1. Pick through blueberries and toss with 1 tablespoon sugar, allow them to sit while you work on the rest of the dish.   Preheat the oven to 400F.

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 2. Combine all ingredients in a large mixing bowl and stir well, fluffing the mixture as you stir.

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 3. Pour the mixture into a square casserole dish, or into individual ramekins.

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 4. Bake the ricotta mixture in the center of the oven for approx. 30 minutes. Remove from the oven and add   blueberries to the top.

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 5. Return to the dish to the oven and bake for another 20-30 minutes, or until the edges and top begin to brown and   the ricotta is puffed up.

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**This breakfast dish can be enjoyed at any temperature - we prefer warm!

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