dessertEASYvegetariangluten-free

Baked Lemon Blueberry Ricotta Cup

A warm, custardy baked ricotta cup with lemon and jammy blueberries — a single-serve dessert with 17g protein.

TOTAL TIME

30 min

PREP TIME

8 min

CALORIES

330 kcal

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Ingredients

Nutrition

Per serving

330kcal

Protein17g

Carbs17g

Fat21g

Fiber1g

Instructions

1
Heat the oven to 180°C. Lightly brush or spray the inside of a 200-250ml ramekin with the 1/4 tsp neutral oil and set it on a small baking tray.
2
In a small bowl, whisk the ricotta, egg, maple syrup, vanilla, lemon zest, lemon juice, and salt until smooth and slightly aerated.
3
Scrape the ricotta mixture into the ramekin. Scatter the blueberries evenly over the top — they will sink slightly as they bake and release a little juice.
4
Bake for 20 to 22 minutes, until the edges are golden, the center is just set and barely jiggles when nudged, and the blueberries have popped and gone jammy. The center keeps firming as the cup cools.

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Chef's Tip

Whole-milk ricotta is the standard supermarket option (Galbani-style, ~164 kcal and 8g protein per 100g). Drain off any liquid pooled on top of the ricotta tub before measuring — extra whey makes the bake watery. Bake to 71°C at the center for egg-dish food safety; a barely-jiggling middle is the visual cue without a thermometer. Frozen blueberries work straight from the bag — no need to thaw.

Storage

Best eaten warm from the ramekin. Will keep covered in the fridge for 24 hours and reheat well at 150°C for 6 to 8 minutes. Microwave reheating works but the top loses its golden edge. Past 24 hours the custard weeps and the blueberries get spongy.