Mini Baked Lemon and Blueberry Ricotta Cakes

Prep: 10 mins

Cook: 25 mins

Makes: 12 cakes

Serves: 12

Difficulty:

Cuisine:

Saved:

375

These mini lemon and blueberry cakes are an easy sweet snack recipe idea. This cupcake recipe uses Perfect Italiano ricotta, lemon and blueberries.

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.