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Baked ricotta with blueberries

A delicious, calcium-rich, grain-free dessert or hot breakfast. The blueberries and cinnamon give this dish a natural sweetness.

  • B Breakfast
  • GF Gluten free
  • VG Vegetarian
  • S Sweet
  • CA Calcium-rich
  • Prep time 5 mins
  • Cook Time 30 mins
  • Serves 2-4
  • Difficulty easy
19img recipe baked ricotta blueberries


  1. Preheat oven to 180°C.
  2. Place ricotta in a medium-sized bowl and stir slightly for a smooth consistency.
  3. Add coconut and cinnamon and mix through. Add egg and stir to combine. Fold through blueberries.
  4. Place in 4 small individual ramekins or 2 larger ones.
  5. Bake in oven for 20-30 minutes until set and firm to touch.
  6. Allow to sit for 5 minutes before serving.

Tips: if doubling the quantity, one egg is usually sufficient to bind the mixture together.

When in season, 1-2 freshly sliced figs can be used in addition to the blueberries. Figs are naturally high in sugar and will appeal to those with a sweet tooth. Alternatively, drizzle with some maple syrup before serving.

Nutritional information

By Jean Hailes naturopath and herbalist Sandra Villella

Ricotta is a lower-fat cheese (the fat content varies between 4-10% amongst different brands with low fat ricotta obviously containing the least) and while it is not as high in calcium as hard cheese, ½ cup of ricotta can provide up to 300mg of calcium.

I use fresh buffalo ricotta, which has an extremely creamy texture and contains about 7% fat.

This baked ricotta also makes an ideal low-carbohydrate, grain-free breakfast option.

This recipe has no added sugar but the blueberries and cinnamon add sufficient sweetness.

Download the recipe (PDF)