The flourless blueberry and ricotta cake without butter and without oil is made with just a few ingredients in a few minutes. It has a creamy texture that melts in your mouth and is best enjoyed with a spoon.
It’s one of those flourless desserts that doesn’t try to be “fit” at all costs, but aims straight for true pleasure: you can tell something special will come out as soon as you start mixing.
It’s a blueberry dessert that both adults and children love — I have proof at home: my kids adore it. It’s also nutritious and healthy. You can serve it for breakfast, as an afternoon snack, or as a dessert; in short, any moment is good to enjoy it.
Thanks to the ricotta and eggs, this blueberry cake provides a good amount of protein, making it more filling than many traditional cakes and helping to avoid the immediate hunger spikes after eating.
The absence of flour makes it suitable for those wanting to reduce gluten, while not using butter or oil lightens the added fat content and lets a more natural creamy texture shine.
Blueberries aren’t just decorative: they add antioxidants and a fresh note that balances the sweetness, making this ricotta-and-blueberry cake nutritionally interesting as well. It’s also quick to prepare, reducing the temptation to choose industrial desserts: a homemade blueberry cake is always a more conscious and satisfying choice.
I also recommend:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 8 Minutes
- Cooking time: 35 Minutes
- Portions: 4 People
- Cooking methods: Stove, Air Fryer
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall
Ingredients for the blueberry and ricotta cake
- 2 eggs
- 2 tablespoons erythritol or brown sugar
- 2 tablespoons potato starch
- 1 cup ricotta
- 1 cup blueberries
- to taste powdered sugar
Tools
- 1 Bowl
- 1 Hand mixer
- 1 Pan
- 1 Parchment paper
- 1 Spatula / scraper
- 1 Air fryer
- 1 Whisk
Steps for the blueberry and ricotta cake
To prepare this delicious blueberry and ricotta cake WATCH THE VIDEO RECIPE.
Start by washing the blueberries thoroughly: soak them for a few minutes in water with a pinch of baking soda, then rinse several times and pat dry with paper towels.
Meanwhile, in a bowl, crack the eggs and add the erythritol or brown sugar and whip with the electric beaters until you get a foamy, pale mixture. Add the potato starch and fold with a hand whisk, then add the ricotta and fold using a spatula, mixing from the bottom up so you don’t deflate the batter.
Finally, fold in the blueberries.
Pour into an 8 in pan lined with parchment paper or greased, and bake in a conventional oven at 338°F for about 35 minutes, or in an air fryer at 320°F for about 40 minutes. The cake should be slightly golden and set; do the toothpick test before removing from the oven.
Once baked, let it cool completely in the pan because it will firm up as it cools, then carefully transfer it. If you like, let it rest for a few hours or refrigerate it: this step enhances the creamy texture and makes the blueberry cake easier to slice.
Enjoy — from Barbara!
Storage — blueberry and ricotta cake
The flourless blueberry and ricotta cake (no butter, no oil) must be stored with some care due to its moist, rich texture: once completely cooled, cover it with plastic wrap or place it in an airtight container and keep it in the refrigerator, where it will keep well for 3–4 days without losing its creaminess. In fact, resting often makes it firmer and easier to slice.
Avoid leaving it at room temperature for too long, especially in hot weather, because the ricotta and eggs make it perishable.
If you want to keep it longer, you can also freeze it already portioned: wrap each slice separately, so you can thaw only what you need by leaving it in the fridge for a few hours or at room temperature for a short time, preserving the cake’s texture.
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FAQ (Questions & Answers)
Can I replace the blueberries with other fruit?
Yes, of course.
What other fruit can I use?
Strawberries, bananas, and other fruits that are not too watery.
Can I use frozen blueberries?
Yes — add them without thawing.
Can I use granulated sugar?
Yes, use the same quantity.
