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A golden baked lemon ricotta breakfast dish topped with fresh blueberries in a round white baking pan.
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Lemon Ricotta Breakfast Bake with Blueberries

Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 6 servings
Calories: 285kcal

Ingredients

  • 15 ounces whole milk ricotta cheese
  • 3 large egg s
  • 1/2 cup granulated sugar
  • 1/4 cup all -purpose flour
  • 1 teaspoon baking powder
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1 cup fresh blueberries

Instructions

  • Preheat oven to 350°F (175°C) and grease a 9-inch round baking dish with butter or cooking spray.
  • In a large mixing bowl, whisk together the ricotta cheese, eggs, sugar, lemon zest, lemon juice, and vanilla extract until smooth.
  • Sift the flour, baking powder, and salt into the ricotta mixture and stir until just combined.
  • Gently fold in 3/4 cup of the blueberries.
  • Pour the batter into the prepared baking dish and sprinkle the remaining 1/4 cup of blueberries over the top.
  • Bake for 30 to 35 minutes, or until the edges are golden brown and the center is set but still slightly jiggly.
  • Allow the bake to cool for 10 minutes before serving.