Go Back
low calorie olive oil ricotta lemon blueberry cake

Olive Oil Ricotta Lemon Blueberry Cake

A moist, healthy cake made with olive oil, ricotta cheese, fresh blueberries, and a zing of lemon. Perfect for a guilt-free dessert or snack, this cake is both delicious and nutritious.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 10 Slice
Course: Dessert
Cuisine: American, Healthy
Calories: 170
Ingredients Method Notes

Ingredients
  

  • ⅓ cup olive oil
  • ¾ cup ricotta cheese
  • ¼ cup honey or maple syrup
  • 2 large eggs
  • 1 tsp vanilla extract
  • Zest and juice of 1 lemon
  • 1 ½ cups whole wheat flour or gluten-free alternative
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • Pinch of salt
  • ¾ cup fresh blueberries floured

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
  2. In a bowl, whisk together olive oil, ricotta, honey, eggs, vanilla, and lemon zest/juice.
  3. In another bowl, mix whole wheat flour, baking powder, baking soda, and salt.
  4. Gradually fold dry ingredients into wet ingredients until just combined.
  5. Fold in blueberries, and pour batter into the pan.
  6. Bake for 30-35 minutes until a toothpick comes out clean. Let cool and enjoy!

Notes

For a lighter texture, don’t overmix the batter. You can substitute almond flour for a gluten-free version. The cake tastes even better the next day as the flavors develop!