As a busy mom, I always look for treats that are good for me. This 100 Calorie Blueberry Ricotta Cake Recipe is perfect. It’s light, creamy, and packed with fresh blueberries, all for just 100 calories.
Growing up, my grandmother’s ricotta cakes were a favorite. They were so soft and had a hint of lemon. But they were also high in calories. This recipe changes that, offering all the flavors I love without the guilt.
Table of Contents
Introduction to Light and Creamy Blueberry Ricotta Cake
Blueberry ricotta cake is a tasty Italian dessert. It mixes creamy ricotta cheese with sweet blueberries. This version is low in calories, making it a guilt-free treat.
Understanding Italian-Style Ricotta Cakes
Italian ricotta cakes are known for their soft and smooth texture. This comes from using top-quality ricotta cheese. They’re a favorite in Italy, enjoyed as a sweet treat or a snack.
Benefits of Low-Calorie Baking
Low-calorie baking has many perks. It lets you enjoy your favorite sweets without feeling guilty. This blueberry ricotta cake is a healthier choice, perfect for those watching their calories.
Why This Recipe Works
This cake recipe is a hit because of its great taste and texture. The ricotta cheese and blueberries work well together. A bit of lemon adds a nice zing. It’s a light, creamy dessert that’s good for you.
“The combination of creamy ricotta and juicy blueberries in this low-calorie cake is a true delight for the senses.”
Essential Ingredients for Your Low-Calorie Cake
Making a tasty, low-calorie cake needs the right ingredients. These must work together to make a moist, delicious treat. The main parts for your 100 Calorie Blueberry Ricotta Cake are:
- Part-skim ricotta cheese – Gives a creamy texture and extra protein.
- Fresh or frozen blueberries – Full of antioxidants and natural sweetness.
- Lemon zest and juice – Brings a bright, citrusy flavor to balance the richness.
- White whole-wheat flour (or gluten-free alternative) – Makes the cake tender and sturdy.
- Baking powder – Helps the cake rise to a light, airy texture.
- Eggs – Hold the ingredients together and add to the cake’s structure.
- Unsalted butter – Adds moisture and a delicious flavor.
- Vanilla extract – Boosts the overall taste.
For a sugar-free choice, use granulated sugar or maple sugar instead. These ingredients blend to make a moist, tasty 100 Calorie Blueberry Ricotta Cake. It’s perfect for satisfying your sweet cravings without harming your health and wellness goals.
“Indulge in the delightful flavors of a low-calorie cake that won’t derail your healthy eating plan.”
Kitchen Equipment and Preparation Tips
To bake the perfect 100 Calorie Blueberry Ricotta Cake, you need the right tools and techniques. Your cake should be light, moist, and full of fresh blueberry flavor. Let’s look at the essential baking tools and tips to help you.
Required Baking Tools
- A 9-inch springform or loaf pan for baking the cake
- Parchment paper to line the pan for easy removal
- An electric hand mixer or stand mixer to cream the butter and sugar
- A large mixing bowl for preparing the batter
- A rubber spatula for folding in the ingredients
- A wire cooling rack to allow the cake to cool completely after baking
Temperature and Timing Guidelines
Preheat your oven to 350°F (177°C) for the best results. This temperature ensures the cake bakes evenly and gets a golden-brown crust. Baking time varies from 50 to 65 minutes, depending on the blueberries. Watch the cake closely towards the end to avoid overbrowning.
Pan Preparation Techniques
Grease the pan sides and bottom with nonstick spray or butter for easy cake release. Add a parchment paper circle at the bottom for extra security. This makes transferring the cake to a platter or rack simple.
With the right tools and pan preparation, you’re ready to make a delicious 100 Calorie Blueberry Ricotta Cake. It’s sure to delight your family and friends.
100 Calorie Blueberry Ricotta Cake Recipe
Enjoy a guilt-free dessert with this 100 Calorie Blueberry Ricotta Cake recipe. It’s a light, creamy Italian-style cake. It’s sweet and nutritious, perfect for those watching their calories.
This cake uses low-fat ricotta cheese for a creamy texture without too many calories. Fresh blueberries add natural sweetness. Together, they create a delicious taste that you’ll love.
Ingredients:
- 3/4 cup part-skim ricotta cheese
- 3/4 cup sugar (or substitute)
- 2 eggs
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups white whole-wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups fresh blueberries
For more flavor, try adding lemon zest and a light confectioners’ sugar glaze. These are optional.
Ingredient | Quantity |
---|---|
Part-skim ricotta cheese | 3/4 cup |
Sugar (or substitute) | 3/4 cup |
Eggs | 2 |
Lemon juice | 2 tablespoons |
Vanilla extract | 1 teaspoon |
White whole-wheat flour | 1 1/2 cups |
Baking powder | 2 teaspoons |
Salt | 1/2 teaspoon |
Fresh blueberries | 2 cups |
With this 100 Calorie Blueberry Ricotta Cake recipe, you can enjoy a healthier dessert. It’s perfect for satisfying your sweet tooth without ruining your diet.

Step-by-Step Mixing and Baking Instructions
Making a tasty 100 Calorie Blueberry Ricotta Cake is simple. Follow these steps to get a moist and flavorful cake.
Preparing the Batter
Start by mixing sugar and butter in a big bowl until it’s light and fluffy. Add eggs one at a time, beating well after each. Then, mix in ricotta cheese, lemon juice, and vanilla until smooth.
Adding Blueberries
Mix in dry ingredients like flour, baking powder, and salt gently. Don’t overmix. Then, add most of the blueberries, saving some for the top.
Baking Process
Heat your oven to 350°F and grease an 8-inch loaf pan. Pour the batter into the pan and smooth it. Top with the remaining blueberries. Bake for 50-65 minutes, or until a toothpick comes out clean.
After baking, let the cake cool in the pan for 15-20 minutes. Then, move it to a wire rack to cool completely. Your easy cake recipes is now ready to enjoy!
Nutritional Information and Portion Control
The 100 Calorie Blueberry Ricotta Cake is a perfect treat for those watching their calories. Each slice has about 100 calories, 11g of fat, 45g of carbs, and 8g of protein. It’s a guilt-free dessert that also gives you calcium and iron.
To keep portions right, cut the cake into 8-12 slices. This way, you can enjoy the creamy, low-calorie blueberry ricotta without ruining your diet. It’s great for anyone who loves portion-controlled sweets or just wants a healthy dessert.
Nutrition Facts | Amount per Serving |
---|---|
Calories | 100 |
Total Fat | 11g |
Carbohydrates | 45g |
Protein | 8g |
Calcium | Rich Source |
Iron | Rich Source |
Try the 100 Calorie Blueberry Ricotta Cake for a tasty, low-calorie treat. It’s a healthy dessert that lets you enjoy a sweet treat without giving up on your diet. It’s ideal for anyone looking for healthy dessert recipes.

Storage Tips and Freshness Duration
Keeping your 100 Calorie Blueberry Ricotta Cake fresh and tasty is key. Follow these easy storage tips to keep your cake moist and delicious for longer.
Proper Storage Methods
For a short time, store your cake in an airtight container at room temperature for up to 1 day. This keeps the cake moist and prevents it from drying out. For longer storage, refrigerate the cake for up to 5 days. The cold temperature will help keep it fresh longer.
Freezing Guidelines
- To freeze the cake, wrap individual slices or the whole cake tightly in plastic wrap followed by a layer of aluminum foil.
- Frozen cake can be stored for up to 3 months. When ready to serve, thaw the cake overnight in the refrigerator before enjoying.
By using these cake storage tips, you can enjoy your 100 Calorie Blueberry Ricotta Cake for days or weeks. The right freezing guidelines let you enjoy this tasty dessert even after baking. It’s a great way to keep it fresh for a long time.
Storage Method | Freshness Duration |
---|---|
Room Temperature | Up to 1 day |
Refrigerator | Up to 5 days |
Freezer | Up to 3 months |
Recipe Variations and Substitutions
The 100 Calorie Blueberry Ricotta Cake is a tasty, healthier version of traditional ricotta cakes. You can make it gluten-free by using a 1:1 gluten-free flour blend. This way, those with gluten sensitivities can enjoy it too.
Try using raspberries or strawberries for a different flavor. Just remember to keep the same berry ratio to keep the cake moist. For a dairy-free version, use the same amount of dairy-free yogurt instead of ricotta.
Adding a teaspoon of lemon or orange zest can make the cake more aromatic. You can also add chopped nuts like almonds or walnuts for extra crunch. Top it with a streusel topping or a light lemon glaze for a sweet finish.
FAQ
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Source Links
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