Made By Emily
Breakfast

Creamy Blueberry Lemon Ricotta Bake

Ingredients

  • 1 1/2 cups (350 g) ricotta cheese
  • 2 large eggs
  • 1 cup (150 g) blueberries (fresh or frozen)
  • 1/2 cup (50 g) oat flour
  • 1 ripe banana, mashed
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, whisk together the ricotta cheese, eggs, mashed banana, lemon zest, lemon juice, and vanilla extract until creamy and well combined.
  3. Add the oat flour and baking powder to the mix, stirring until just combined. Be careful not to over-mix.
  4. Gently fold in the blueberries, keeping them whole for bursts of flavor.
  5. Pour the mixture into a small greased baking dish, spreading it evenly.
  6. Bake in the preheated oven for 28 to 32 minutes until set and lightly golden on top. You’ll know it’s ready when the center is firm to the touch.
  7. Let it cool slightly before slicing and serving.

Recipe Notes

  • If you prefer a sweeter bake, consider adding a tablespoon of honey or maple syrup to the batter.
  • For a colorful twist, feel free to mix in other berries like raspberries or strawberries.
  • This recipe is quite forgiving; just ensure that the batter is not over-mixed to maintain a light texture.
  • Serve it warm with a dollop of yogurt for a lovely breakfast treat.

Nutrition Estimate

Calories: Approximately 180 per serving, with 8g protein, 24g carbs, and 6g fat, based on 8 servings.