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Lemon-Ricotta Blueberry Breakfast Bake
70% authentic · Italian-inspired American
A Mediterranean-inspired twist using ricotta cheese for a lighter, creamier texture, enhanced with lemon and served with a dollop of Greek yogurt.
Ingredients
- Ricotta cheese2 cups
- Eggs3 large
- Heavy cream1/4 cup
- All-purpose flour1 tablespoon
- Powdered sugar3 tablespoons
- Lemon zest1.5 teaspoons
- Vanilla extract1 teaspoon
- Fresh blueberries1 cup
- Salt1/8 teaspoon
- Butter1 tablespoon (for greasing)
- Greek yogurtfor serving
- Mint sprigfor garnish
Steps
- 1
Preheat oven to 350°F (175°C). Grease individual ramekins or a small baking dish with butter.
- 2
In a bowl, whisk together ricotta cheese, eggs, heavy cream, flour, powdered sugar, lemon zest, vanilla extract, and salt until smooth and creamy.
- 3
Gently fold in the fresh blueberries.
- 4
Pour the mixture into the prepared ramekins or baking dish.
- 5
Bake for 35-40 minutes, or until the edges are set and the center is just slightly jiggly.
- 6
Let cool for a few minutes. Serve warm with a dollop of Greek yogurt and a mint sprig.
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