Low-Calorie Olive Oil Ricotta Lemon Blueberry Cake Recipe

This Low-Calorie Olive Oil Ricotta Lemon Blueberry Cake is proof that you can have your cake and eat it too

KETO RECIPE

9/3/20242 min read

Low-calorie olive Oil Ricotta Lemon Blueberry Cake
Low-calorie olive Oil Ricotta Lemon Blueberry Cake

Low-calorie olive Oil Ricotta Lemon Blueberry Cake

When it comes to desserts, indulgence doesn’t always have to mean excess. This Low-Calorie Olive Oil Ricotta Lemon Blueberry Cake is proof that you can have your cake and eat it too—without the guilt. Imagine a moist, fluffy cake, rich with the creaminess of ricotta, the zing of fresh lemon, and the burst of sweet blueberries. The twist? Olive oil replaces butter, making this cake not only delicious but also a healthier option for your heart and waistline.

Ingredients

For the Cake:

  • 1 cup ricotta cheese

  • 1/2 cup olive oil

  • 1 cup granulated sugar (or a sugar substitute)

  • 3 large eggs

  • 1 teaspoon vanilla extract

  • 1 tablespoon lemon zest (about 1 lemon)

  • 1/4 cup fresh lemon juice (about 1 lemon)

  • 1 1/2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 cup fresh blueberries (or frozen, if out of season)

For the Topping:

  • Powdered sugar (for dusting, optional)

  • Extra blueberries (for garnish, optional)

Instructions

  1. Preheat the Oven:

    • Set your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper, preparing the stage for your creation.

  2. Mix Wet Ingredients:

    • In a large mixing bowl, combine the ricotta cheese, olive oil, sugar, eggs, vanilla extract, lemon zest, and lemon juice. Mix until the ingredients meld into a smooth, fragrant batter, alive with the scent of citrus and vanilla.

  3. Combine Dry Ingredients:

    • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. A simple yet essential step that ensures your cake rises to airy perfection.

  4. Combine Mixtures:

    • Gradually introduce the dry ingredients to the wet mixture, stirring until just combined. Handle the batter with care, avoiding overmixing to keep it light. Gently fold in the blueberries, ensuring each bite will burst with flavor.

  5. Bake:

    • Pour the batter into your prepared cake pan, spreading it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center emerges clean, signaling it’s ready.

  6. Cool and Serve:

    • Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar and garnish with extra blueberries for a picture-perfect presentation.

Nutrition Facts (Per Slice, Based on 12 Servings):

  • Calories: 150

  • Protein: 4g

  • Total Fat: 7g

    • Saturated Fat: 1g

  • Cholesterol: 40mg

  • Sodium: 70mg

  • Total Carbohydrates: 20g

    • Dietary Fiber: 1g

    • Sugars: 8g

  • Vitamin A: 2% DV

  • Vitamin C: 2% DV

  • Calcium: 6% DV

  • Iron: 4% DV

Notes:

  • These nutritional values are approximate and may vary based on the specific ingredients and portion sizes used.

Conclusion

This Low-Calorie Olive Oil Ricotta Lemon Blueberry Cake is a refreshing break from the usual heavy desserts, striking a perfect balance between sweet and zesty. Whether it’s for a casual brunch, a light dessert after dinner, or even a mid-afternoon snack, this cake brings brightness and flavor to any occasion. Plus, with fewer calories and the benefits of olive oil, you can savor every bite without a second thought. Enjoy a slice of indulgence—guilt-free!