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Lemon Blueberry Baked Ricotta 


  • 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


 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.

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

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

 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.

 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.

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

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