I know. Healthy lemon ricotta blueberry cake is quite a mouthful. Which is kind of funny, since once you make this, all you’ll be thinking about will be a mouthful of this cake. I promise you.
No refined sugar in this ricotta cake
Inspired by a wonderful recipe from Natasha’s Kitchen, I was moved to make this recipe for two very good reasons: (1) my Northern hemisphere friends keep posting beautiful photos of summer fruit cakes on Instagram making me want to sink my teeth into the wonderful lusciousness of peaches, berries and watermelon, and (2) I had a perfectly good tub of ricotta in my fridge expiring next week, as well as some beautiful plump blueberries.
That said, these days I very rarely use caster sugar or icing sugar in my cooking. I love to bake but there are so many beautiful raw recipes and old recipes tweaked to be healthier that I don’t see any reason to do so – unless it’s my husband’s birthday and he requests a giant birthday cookie cake! (True story.)
How did I change the recipe?
I used a stevia and monkfruit sweetener in the recipe instead of refined sugar. This is an all natural plant based sweetener which is sweeter than sugar but contains very few, if any, calories and doesn’t cause a spike in your sugar blood levels.
I have also substituted plain flour for wholemeal spelt flour. Spelt has a high fibre content, which is good for your gut. A large body of evidence indicates that spelt is easier to digest than wheat, and is generally better tolerated. Also, it is an excellent source of B1, B2, B3 (Niacin), manganese, magnesium, protein and fibre and has a low glycemic index.
I also didn’t make any icing – believe me, this cake doesn’t need it. It’s sweet enough, with a slight lemon hint of flavour and I honestly didn’t want anything covering those beautiful blueberries.
Finally, because my ricotta pot was only 375 grams and the original recipe calls for 425 grams, I played around with the amounts a little and basically made a 3/4 cake. This meant adjusting the baking time a little.
The result? Healthy lemon ricotta blueberry cake.
I was so pleased with this cake. It was deliciously dense and light at the same time, like a cross between a teacake and a cheesecake, with big plump blueberries on the top, giving beautiful bursts of flavour with every bite. This healthy lemon ricotta blueberry (see, it rolls off your tongue now) will absolutely become your special occasion, or just any weekend, cake. I am certain you will be pleased you’ve made this.
Healthy lemon ricotta blueberry cake
- 3 large eggs
- 1/3 cup stevia and monkfruit sweetener (I like this one from Raw Earth)
- 6 tbsp (85 g) butter, melted
- 375 g light ricotta
- 1 tsp vanilla paste or extract
- 3/4 cup wholemeal spelt flour
- 1.5 tsp baking powder
- lemon zest from one medium lemon
- 170 g blueberries
- Preheat oven to 180˚C.
- Grease an 8 inch (20 cm) springform pan and line it with baking paper.
- Whisk together spelt flour and baking powder in a bowl and set aside.
- In your mixer or a large mixing bowl, beat together eggs and sweetener on high speed for 2 minutes until frothy. (I like to do this with the whisk attachment if using my stand mixer.)
- Then add melted butter, ricotta, vanilla paste or extract, lemon zest and beat on medium speed for 1 minute or just until blended. (I like to do this with the flex edge beater attachment if using my stand mixer.)
- On a slow speed in the mixer, or manually with a spatula, mix in the flour mixture until well blended.
- Pour the mixture into the lined pan and sprinkle the blueberries over the top.
- Bake for 45 – 50 minutes until light brown on top and the cake looks set.
- If you like, sprinkle a little extra sweetener over the top.
This recipe was adapted from a fantastic recipe from Natasha’s Kitchen. I have adjusted it as set out above.