Mini Baked Lemon and Blueberry Ricotta Cakes

Lemon and Blueberry Ricotta cakes
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Credit: Whisk Media Group
Recipe by: Perfect Italiano
perfectitaliano.com.au
Average: 3.9 (52 votes)
327 Collected
Difficulty
Easy
Cuisine
Prep:  10 mins
Cook:  25 mins
Makes:  12 cakes
Serves:  12
These mini lemon and blueberry cakes are an easy sweet snack recipe idea. This cupcake recipe uses Perfect Italiano ricotta, lemon and blueberries.

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Mini Baked Lemon and Blueberry Ricotta Cakes
Ingredients:
Method:
  1. Preheat the oven to 180°C / 160°C fan-forced
  2. Place 12 patty cases into a 12 hole, ⅓ cup muffin tray and set aside
  3. Sift the flour and cinnamon into a large bowl. Add the caster sugar and mix well
  4. Whisk together eggs, melted and cooled butter, milk and lemon zest. Fold in flour until just mixed through. Add Ricotta and ¾ of the blueberries. Fold through carefully, making sure to not overmix
  5. Divide mixture amongst patty cases and top with the remaining blueberries
  6. Bake for 25-30 minutes or cooked through. Stand for 5 minutes before removing from tin and cooling on a wire rack
Tips & Hints:
  • Turn these into a quick dessert by serving warm with extra berries and a spoonful of cream, creme fraiche or extra ricotta.
  • Make a double batch and freeze individually. Great for lunch boxes and family afternoon teas. To defrost, leave at room temperature for 10 minutes or microwave for 30 secs bursts until warm.

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