Healthy ricotta cake on a white stand.
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Healthy lemon ricotta blueberry cake

Author: Katerina | Once a Foodie


  • 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.
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