I love dessert, but I don’t love the sugar crash that comes with it. That’s why I’m obsessed with this low calorie olive oil ricotta lemon blueberry cake. It’s light, refreshing, and guilt-free. Instead of butter, I use heart-healthy olive oil, and ricotta keeps it moist and protein-packed instead of heavy cream. Fresh blueberries bring sweetness to this tart, while lemon zest gives it a little zing.
When I want something sweet and nourishing, this is perfect. What I love most about this cake is its lower calories without sacrificing flavor. Olive oil keeps it tender, ricotta adds richness, and juicy blueberries make it irresistible. If you’re baking for yourself or friends, this is a cake you’ll want to make again and again. Let’s get baking!
Why You’ll Love This Blueberry Lemon Ricotta Cake
I know it’s hard to find a healthy and delicious dessert, but these low-calorie ricotta lemon blueberry cakes do it all. They’re light, fluffy, and bursting with flavor without the excess sugar and butter of traditional cakes. This recipe is a game-changer for losing weight or wanting a more nourishing sweet treat.
What makes this lemon blueberry ricotta cake special? First, the olive oil keeps it incredibly moist while adding heart-healthy fats. The ricotta cheese gives it a rich, creamy texture without making it heavy. The lemon zest brings a bright, citrusy flavor that pairs beautifully with the juicy blueberries. And the best part? It’s naturally sweetened, so you get all the goodness without the sugar overload. Trust me—you’re going to love every bite!
Ingredients You’ll Need for Low Calorie Olive Oil Ricotta Lemon Blueberry Cake
Every ingredient in this low-calorie olive oil ricotta lemon blueberry cake serves a purpose, not just for flavor but also for nutrition. Here’s what makes each one special:
- Olive Oil – Instead of butter, I use olive oil for a moist, tender cake. It’s packed with heart-healthy fats and gives the cake a subtle richness.
- Ricotta Cheese – This adds a creamy texture without making the cake heavy. Plus, it’s high in protein and lower in fat than heavy cream.
- Lemon Zest & Juice – The fresh citrus flavor brightens up the cake while adding a vitamin C boost.
- Blueberries – These little gems bring natural sweetness, fiber, and antioxidants. They also add a juicy burst in every bite.
- Whole Wheat Flour (or Alternative Options) – Whole wheat flour adds fiber, but you can swap it for almond or oat flour to make it gluten-free.
- Honey or Maple Syrup – Instead of refined sugar, I use natural sweeteners to keep this cake lower in calories without losing flavor.
How to Make Low Calorie Olive Oil Ricotta Lemon Blueberry Cake
Baking this low-calorie olive oil ricotta lemon blueberry cake is super easy, and I’ll walk you through every step to make sure it turns out perfect. Let’s get started!
Step 1: Prep Your Oven and Pan
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan or line it with parchment paper to prevent sticking.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together ⅓ cup olive oil, ¾ cup ricotta cheese, ¼ cup honey (or maple syrup), 2 eggs, 1 teaspoon vanilla extract, and the zest and juice of one lemon. Mix until smooth and well combined.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together 1 ½ cups whole wheat flour (or a gluten-free alternative), 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and a pinch of salt.
Step 4: Bring It All Together
Slowly add the dry ingredients to the wet mixture, stirring gently until combined. Be careful not to overmix—this keeps the cake light and fluffy!
Step 5: Fold in the Blueberries
Toss ¾ cups of fresh blueberries in a teaspoon of flour to prevent them from sinking, then gently fold them into the batter.
Step 6: Bake to Perfection
Pour the batter into your prepared cake pan and smooth the top. Bake for 30–35 minutes or until a toothpick inserted in the center comes clean.
Step 7: Cool and Enjoy
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack. Slice and enjoy your lower-calorie olive oil ricotta lemon blueberry cake with tea or coffee!
This moist, flavorful, and healthier cake is easy to make, and you’ll want to bake it repeatedly.
Tips for Perfect Low Calorie Olive Oil Ricotta Lemon Blueberry Cake
The following tips will help you make a perfect low-calorie olive oil ricotta lemon blueberry cake every time:
- Don’t Overmix the Batter: Once you add the dry ingredients to the wet ones, mix until everything is combined. Overmixing can make the cake dense instead of light and fluffy.
- Blueberry Tip: To prevent blueberries from sinking to the bottom of the cake, mix them with flour before folding them into batter. This helps them stay suspended throughout the cake while baking.
- Use Fresh Blueberries: Fresh blueberries have the best flavor and texture, but you can use frozen if that’s what you have. Toss them in flour first, and don’t let them thaw. This keeps too much moisture out of the batter.
- Try Alternative Flours: If you’re gluten-free, swap the whole wheat flour with almond flour, oat flour, or a gluten-free flour blend. Remember that different flours can affect the texture, so the cake might be denser with these alternatives.
- Make It Ahead of Time: This cake tastes even better the next day as the flavors have more time to meld. If you’re serving it at a gathering, bake it a day ahead and store it at room temperature.
Serving Suggestions for Olive Oil Ricotta Lemon Blueberry Cake
Once you’ve baked this delicious low-calorie olive oil ricotta lemon blueberry cake, let’s discuss how to serve it. Whether you’re serving it for a party or just to treat yourself, these ideas will make it stand out:
- Pair a slice of the cake with a dollop of creamy Greek yogurt for a tangy contrast and added protein.
- Drizzle with some honey or maple syrup for extra sweetness without piling on the calories.
- Serve with a cup of tea, coffee, or sparkling water—perfect for afternoon enjoyment.
- Top with fresh blueberries or sliced strawberries for a burst of color and even more antioxidants.
- Enjoy it as a snack between meals or post-workout for a light, satisfying bite.
Read More: Vegan Air Fried Zucchini Fries Recipe
Conclusion
This low-calorie olive oil ricotta lemon blueberry cake is the perfect treat for anyone looking to enjoy a healthier dessert. With its light texture, fresh flavors, and nutritious ingredients, it’s a cake you can feel good about. Whether baking for yourself or sharing with others, this recipe will become a favorite. So, treat yourself to a slice (or two) of this guilt-free goodness!
Olive Oil Ricotta Lemon Blueberry Cake
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
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
- In a bowl, whisk together olive oil, ricotta, honey, eggs, vanilla, and lemon zest/juice.
- In another bowl, mix whole wheat flour, baking powder, baking soda, and salt.
- Gradually fold dry ingredients into wet ingredients until just combined.
- Fold in blueberries, and pour batter into the pan.
- Bake for 30-35 minutes until a toothpick comes out clean. Let cool and enjoy!
