Blueberry apple ricotta cake

I am just in love with this blueberry apple ricotta cake. I wasn’t sure if this cake would come out good but likely it came out just great. Moist, tasty and out of this world.

Blueberry apple ricotta cake | Eat Good 4 Life

I haven’t been making cake recipes for a while now but since Valentine’s day is just around the corner I have been able to make two cakes in the past week. My family like their sweets so I always try to make something healthier for them to have and this was just perfect.

For this blueberry apple ricotta cake I used Truvia Brown Sugar Blend for my diabetic friends. I try to make at least one recipe for them each month so this cake is for them.

I actually used frozen organic blueberries, since I always have frozen berries on hand, but you can use fresh blueberries if you like. I also used apples but you can use pears or even peaches. I think it would be just fine with either one.

I thought to add some unsweetened shredded coconut to the batter since I love coconut so much but I think I will do it the next time I make it.

Well there is not much to say about this super amazing blueberry apple ricotta cake. It is very simple to put together. It may look a little bit elaborate but it isn’t by any means. I promise. If you know how to slice apples you are good to go so give this cake a try.


Blueberry apple ricotta cake | Eat Good 4 LifeBlueberry apple ricotta cake | Eat Good 4 LifeBlueberry apple ricotta cake | Eat Good 4 LifeBlueberry apple ricotta cake | Eat Good 4 Life


Blueberry apple ricotta cake

Miryam's original recipe

Yield: 8 servings

Total Time: 1 hour



Preheat oven to 350 degrees F. Line a 8 inch round baking pan with parchment paper. Set aside.

Combine the sugar and coconut oil in a stand mixer. Add the vanilla extract, eggs, ricotta and milk and combine. Add the flour and baking powder and combine

Transfer the mixture to the prepared baking pan and arrange the sliced apples followed by the blueberries. Bake for 40-50 minutes. I baked mine for 45 minutes.

Let the cake cool in the pan and serve.

NOTE: I placed my cake under the broiler for 3 minutes to brown the top a bit more but this is not a necessary step!

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  1. I hate it when that happens to my pictures. And it’s happened a few times but I never learn. :( I’m happy you got a few pictures! They look amazing. And I love the way you packaged them! I’m so lazy and just give people stuff in Tupperware and then ask them to return it. :D

  2. Miryam que gran idea…me la llevo…muchos besos

  3. I am a little afraid of making caramel, maybe this recipe will provide an incentive to overcome this fear :-). Beautiful apples, I would absolutely love to receive a gift like that for Christmas (or for any other occasion :-) )

  4. Texanerin,

    it was the first time that happened to me and I almost had a panic attack…so much time and work wasted….oh well

    Cooking Rookie,

    don’t be afraid of caramel, as long as you have a well calibrated thermometer you should be ok, pretty much caramel proof :-) I love making caramel and candy now because it is super easy and rewarding :-)

  5. Hey Miryam, your Rustic Covered Apple is a Recipe Guessing Game on Knapkins. Think your friends can win?

  6. Hey Miryam, your Rustic Covered Apple is a Recipe Guessing Game on Knapkins. Think your friends can win?

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