If you are looking for a quick and delicious dessert that’s both gluten free and oil free, then you need to try this Lemon and Blueberry Ricotta Cake.

lemon ricotta cake

This cake is inspired by the Greek dessert called “Melopita”, which is translated as honey pie/cake and it really is somewhere between a pie and a cheesecake. (It actually reminds me of a lighter and less dense version of basque cheesecake!)

This Lemon and Blueberry Ricotta Cake is so light, lemony and delicious, you almost feel like you are on clouds. If you are looking for something light and sweet, then give this recipe a try!


As simple as combining ricotta cheese, honey, eggs, vanilla extract together. Mix in corn starch, blueberries, lemon zest and bake! Its that easy!

Before we start baking, let’s learn about the ingredients in this dish and just how it can effect our body from both beneficial and “things to watch out for” point of view.

DISCLAIMER ALERT! All of my posts are not intended to treat or override the decision to see your personal doctor or physician. I strongly advise everyone to discuss any serious condition or to your medical health provider. Everything I say and write are all based on personal experience and through reading materials provided by medical professionals. I believe everyone’s body is unique and there’s no one miracle diet or medicine for everyone! I am here only to provide and share knowledge I have learned from the general holistic wellness point of view. All of the information and recipes that I am providing are safe for majority of people. All of the information listed can be found through the reference



  • High in protein.
  • Filled with Omega 3’s.
  • High in selenium, which is needed for the body for fight off free radicals.
  • Lower in lactose, so its more friendly on the stomach for those who are a bit sensitive to dairy.


  • High in anti-oxidants.
  • May help lower the bad cholesterol. (This makes it a bit more friendly sugar choice for diabetics)
  • Assists in lowering blood pressure.
  • Great for skin!


  • Full of anti-oxidants for your body and skin.
  • Reduce DNA damage.
  • Lowers blood pressure.
  • Improves memory and brain function.
  • Fights urinary tract infections.


  • Also high in anti-oxidants.
  • Help control weight.
  • Supports digestive and heart health.


  • If you are lactose intolerant, maybe try out silken tofu? (I have not tested out this personally, but I would say the texture is quite similar)
  • Although it’s a healthier dessert choice, its best to consume in moderation and always observe how your body feels afterwards. (Especially for those who have a sensitive stomach or GI problems!)


Leech, Joe M. “10 Proven Health Benefits of Blueberries.” Healthline, 9 Oct. 2018, http://www.healthline.com/nutrition/10-proven-benefits-of-blueberries.

Greek Ricotta Cake

Prep Time 15 minutes
Cook Time 15 minutes
Cooking Time 45 minutes
Total Time 1 hour 15 minutes
Servings 1 Cake
Author Yu-Hua Golnick


  • 400 g ricotta cheese
  • 100 ml honey
  • 3 eggs
  • 1 tbsp corn starch
  • 1/2 cup blueberries
  • 1 tbsp vanilla extract
  • 1/2 lemon zest


  • Preheat oven to 350°F and line a round baking pan with parchment paper.
  • Whisk all of the ingredients in a large bowl, except for the blueberries until smooth and free of any lumps.
  • Stir in blueberries.
  • Pour into pan and cook for 45-50 mins until the top has browned and the centre of the melopita no longer wobbles.
  • Once cooked allow to cool in the pan for 5 mins. Remove and allow it to cool completely.
  • Once cooled drizzle with some honey and dust with cinnamon.

Have you tried out this recipe? If so, feel free to tag me @brainbeautybody for a chance to get featured. I also would love it if you comment below and let me know if you have made any substitutions and how it turned out for you!