Mini Baked Lemon and Blueberry Ricotta Cakes

Made with Perfect Italiano™ Ricotta




15 minutes

Cooking Time:

25 minutes


  • 375g self raising flour
  • 3/4 cup of milk
  • 1 tsp ground cinnamon
  • 150g caster sugar
  • 2 eggs
  • 60g butter, melted
  • 1 tbsp lemon zest
  • 250g tub Perfect Italiano™ Original Ricotta
  • ½ cup blueberries



  1. Preheat the oven to 180°C. Place 12 patty cases into a muffin tray and set aside.
  2. Sift the flour and cinnamon into a large bowl. Add the caster sugar and stir to mix.
  3. Place the eggs, butter, and milk in a jug, and whisk to combine. Add the liquid ingredients to the dry ingredients and stir until just incorporated. Gently stir through the ricotta, lemon zest and 3/4 of the blueberries. Fill patty cases until they are 3/4 full and top with the remaining blueberries.
  4. Bake for 20-25 minutes or until golden.


Turn these into a quick dessert by serving warm with extra berries and a spoonful of cream, creme fraiche or extra ricotta.