Mini Baked Lemon and Blueberry Ricotta Cakes

Prep: 10 mins

Cook: 25 mins

Makes: 12 cakes

Serves: 12

Difficulty:

Cuisine:

Saved:

European

410

Recipe by: Perfect Italiano

These mini lemon and blueberry cakes are a fresh, fruity treat that’s easy to make at home. Featuring creamy Perfect Italiano Ricotta, zesty lemon, and bursts of juicy blueberries, this simple cupcake recipe is perfect for afternoon tea, lunchboxes, or a sweet snack any time.

Credit: Whisk Media Group

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Mini Baked Lemon and Blueberry Ricotta Cakes

Ingredients:

2 cups (300g) self-raising flour

1 tsp. ground cinnamon

¾ cup (165g) caster sugar

2 eggs

½ cup (125g) unsalted butter, melted and cooled

½ cup (125ml) milk

Zest from 1 medium lemon

250g tub Perfect Italiano™ Ricotta

125g fresh or frozen blueberries

Method:

Preheat the oven to 180°C / 160°C fan-forced
Place 12 patty cases into a 12 hole, ⅓ cup muffin tray and set aside
Sift the flour and cinnamon into a large bowl. Add the caster sugar and mix well
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
Divide mixture amongst patty cases and top with the remaining blueberries
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.