Baked Ricotta with Blueberries

Baked Ricotta with Blueberries – a delicious, nutritious breakfast for back to school.

  • Author: by Deanna Segrave-Daly, RD
  • Yield: 4 servings. 1x



For the ricotta:

  • 1 pound skim milk ricotta cheese
  • 2 eggs, lightly beaten
  • ¼ cup white whole wheat flour
  • 2 tablespoons sugar
  • ¼ teaspoon freshly grated nutmeg

For the topping:

  • 1 ½ cups fresh blueberries
  • ½-inch piece of ginger, peeled and minced
  • 1 tablespoon sugar
  • 1 tablespoon water
  • Zest from half of a small lemon
  • Juice from half of a small lemon
  • ¼ teaspoon freshly grated nutmeg


  1. Preheat oven to 350 degrees F.
  2. In a mixing bowl, beat together ricotta, eggs, flour, 2 tablespoons sugar and ¼ teaspoon nutmeg. Spoon into either a medium sized baking pan coated with cooking spray or four ramekins coated with cooking spray. Bake for 35 – 40 minutes (for ramekins) or 45 minutes (for baking pan.) Remove from oven and cool on racks.
  3. To make blueberry topping, in a saucepan over medium heat, add 1 cup blueberries, ginger, sugar, water, lemon zest, lemon juice and nutmeg. Stir and heat until boiling; then reduce heat to medium and let cook 10 – 15 minutes until sauce is a bit thick. Add remaining ½ cup blueberries, stir and remove from heat. Let cool slightly.
  4. To serve, spoon ¼ cup blueberry topping over each ramekin or each serving of ricotta.