Mixed Berry Ricotta Cakes Recipe

Name: Mixed Berry Ricotta Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups all-purpose flour; 1 ½ teaspoons baking powder; ¼ teaspoon salt; 1 cup sugar; ¼ cup butter, melted; 1 cup ricotta cheese; ½ cup low-fat milk; 2 large eggs; 1 teaspoon vanilla extract; 1 ½ cups frozen mixed berries, unthawed

Servings: persons

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
1 cup sugar
¼ cup butter, melted
1 cup ricotta cheese
½ cup low-fat milk
2 large eggs
1 teaspoon vanilla extract
1 ½ cups frozen mixed berries, unthawed

1
Preheat oven to 350F Line a 12-cup muffin tin with paper liners.
2
In a large bowl, whisk together flour, baking powder, salt and sugar.
3
In a medium bowl, stir together melted butter, ricotta, milk, eggs and vanilla until smooth.
4
Pour into dry ingredients and mix until just combined.
5
Fold in berries.
6
Distribute batter evenly into prepared muffin cups.
7
Bake for 18-22 minutes, until a tester inserted into the cake part comes out clean.
8
Cool on a wire rack.
9
Refrigerate in an airtight container.
10
Cakes will stay moist for several days.

659

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon salt, 1 cup sugar, and more.

Yes, Mixed Berry Ricotta Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mixed Berry Ricotta Cakes

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