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Blueberry-Lemon Breakfast Cakes

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Blueberry-Lemon Breakfast Cakes

Blueberry-Lemon Breakfast Cakes

Jessica Braider
“This is my new favorite breakfast!” declared my 8-year-old when I first made these Blueberry-Lemon Breakfast Cakes and I have to agree. With just a little sweetness and a protein-packed custardy-smooth cake, these will start everyone’s morning off right. You could also turn them into a dessert by sprinkling them with some cinnamon or vanilla-sugar.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Breakfast, Dessert
Cuisine American
Servings 8 servings


  • 3 large eggs
  • 1/2 cup sugar
  • 6 Tbsp. butter melted
  • 1 cup part-skim ricotta cheese (or use any variety)
  • 1 cup low fat plain yogurt (or use any variety)
  • 1 lemon zest only about 1 tsp.
  • 3/4 cup all-purpose flour (use wheat/gluten-free,if needed)
  • 1/2 tsp. salt
  • 1 1/4 tsp. baking powder
  • 1 1/2 cups blueberries or wild blueberries, fresh or frozen


  • Preheat the oven to 350 degrees and spray or grease 8 4-oz. ramekins.
  • In a large bowl, beat the eggs and sugar until smooth. Add the melted butter, ricotta cheese, yogurt, and lemon zest and beat until well-combined.
  • Gently stir in the flour, salt, and baking powder until just combined.
  • Evenly distribute the batter amongst the 8 ramekins and then top with the blueberries.
  • Place all of the ramekins on a baking sheet and bake for 30 - 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cakes to sit for 10 - 15 minutes to allow them to firm up a little bit more. Turn out the cakes out into a plate or eat straight out of the ramekins, or allow them to cool completely and then cover with plastic wrap and store in the refrigerator for up to 5 days. They can be enjoyed cold or you can take the chill off by microwaving them for 20 seconds.


Do Ahead or Delegate: Beat and refrigerate the eggs, zest the lemon, or fully prepare and refrigerate the cakes.
Scramble Flavor Booster: Add another ½ tsp. lemon zest.
Tip: Blueberries and other blue/purple foods (eggplant, plums, blackberries, currants, purple carrots, etc.) are nutritional powerhouses! They help fight inflammation, lower LDL (“bad” cholesterol), and even fight tumor growth.
Nutritional Information Per Serving (% based upon daily values): Calories 258, Total Fat: 12g, 19%; Saturated Fat: 7g, 34%; Cholesterol: 99mg, 33%; Sodium: 328mg, 14%; Total Carbohydrate: 29g, 10%; Dietary Fiber: 1g, 0%; Sugar: 18g; Protein: 9g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Breakfast, Breakfast/Brunch, Dessert, Fall, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Low Sodium, Make-Ahead, Nut-Free, Spring, Summer, Vegetarian, Winter
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