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Blueberry Ricotta Cake

Blueberry Ricotta Cake

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Makes 16 servings Calories 140 Prep Time 15 minutes Total Time 1 hour, 15 minutes Made with Splenda® Stevia Sweetener


  1. Place rack in center of oven; preheat oven to 350°F. Grease a 9” springform pan and line the bottom with a circle of parchment.
  2. In a bowl, combine flour, baking powder, and salt.
  3. In another bowl using an electric mixer, beat eggs, egg yolks, and Splenda Stevia Sweetener on high speed for 2 minutes.
  4. Add melted butter and mix until smooth. Add ricotta, sour cream, vanilla extract, and lemon zest. Beat on medium speed until blended.
  5. Add flour mixture and mix on low speed until combined.
  6. Transfer batter to prepared pan. Scatter blueberries evenly over the top.
  7. Bake for 60–65 minutes or until edges are lightly browned and cake is just set. Cool before slicing.

Nutrition Info Per Serving

Serving Size: 1 slice (1/16 cake)

Calories 140
Total Fat 9g
Saturated Fat 5g
Cholesterol 100mg
Sodium 190mg
Total Carbs 11g
Dietary Fiber 1g
Sugars 2g
Added Sugars 0g
Protein 5g