Lemon-Ricotta Soufflé with Blueberries Recipe | Pamela Salzman & Recipes Skip to content

Lemon-Ricotta Soufflé with Blueberries Recipe

I’m back!  It was a perfect 11 days in NY and we ended on a high note, which is always good.  On the flight home, I seemed to have developed a little sore throat something or other, so I’ll be testing all the time until I figure it out.  In the meantime, let’s have some blueberry soufflé fun!

Why you’ll love this recipe

  • It’s not a “real” souffle, it’s easier!!
  • Just blend and bake!
  • It’s high-protein and low sugar, so it can be eaten for breakfast or dessert. 
  • You can adapt this to use almond milk ricotta so it’s dairy-free and swap in other fruits.

Lemon-Ricotta Soufflé with Blueberries Ingredients

  • Butter: I like to use unsalted butter. You will only need a small amount to grease the baking dish or use coconut oil. 
  • Eggs: I opt for pastured, organic large eggs.  Whole Foods has excellent eggs as does Costco.
  • Cane sugar: I prefer to buy organic (non-GMO) unbleached cane sugar. A light colored sugar works best for this recipe. You can also use maple sugar if you’re sensitive to cane sugar. 
  • Vanilla extract: I recommend using pure vanilla extract without any additives or artificial flavors. 
  • Lemon zest: provides a nice lemony flavor without the juice. Try not to zest the white part of the lemon skin since that area tends to be bitter. 
  • Ricotta cheese: I prefer a whole milk ricotta. For a dairy-free swap, try using an almond milk ricotta such as Kite Hill. 
  • Blueberries: are delicious here! I wash berries in a bowl of water and swoosh them around, drain them, and transfer them to a paper towel-lined plate to dry.  I know it seems like I am using too many blueberries, but trust me here!

How to Make Lemon-Ricotta Soufflé with Blueberries

  1. Set a rack in the lower third of the oven and preheat to 375 degrees.
  2. Grease a 9- or 9.5-inch pie plate or baking dish.
  3. In a food processor fitted with the metal blade, process the egg yolks, sugar, vanilla, lemon zest and ricotta until smooth. Scrape down the sides of the food processor and add the egg whites. Process for 30-60 seconds to blend well and to incorporate some air into the mixture.
  4. Pour the mixture into the pie plate and bake for 15 minutes. Sprinkle the blueberries on top and bake until set and springy, about 20-25 more minutes. Let cool slightly and serve.

Tips for Making Lemon-Ricotta Soufflé with Blueberries

  • Separate the eggs: blending the egg whites at the end help give this a fluffier result. You don’t need to whip them,  Just add the whites as is in the last step.
  • Allow the egg-ricotta mixture to bake for a few minutes before adding the blueberries so they don’t sink to the bottom. 

Substitutions for Lemon-Ricotta Soufflé with Blueberries

  • Dairy Ricotta: almond milk ricotta such as Kite Hill
  • Cane sugar: maple sugar or Lakanto (monk fruit + erythritol)
  • Blueberries: any berry or defrosted frozen blueberries
  • Eggs: I have not tested this with aquafaba, but it *might* work.

If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Lastly, subscribe for free to my site for the latest recipes and updates.

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

Lemon-Ricotta Soufflé with Blueberries
Author: 
Serves: 6
 
Ingredients
  • Unsalted butter, vegan butter or unrefined coconut oil for greasing the pan
  • 6 large eggs, separated
  • ¼ cup unbleached cane sugar or maple sugar
  • 1 teaspoon pure vanilla extract
  • Grated zest of 1 lemon
  • 15-16 ounces whole milk ricotta cheese
  • 1 ½ cups fresh blueberries
Instructions
  1. Set a rack in the lower third of the oven and preheat to 375 degrees.
  2. Grease a 9- or 9.5-inch pie plate or baking dish.
  3. In a food processor fitted with the metal blade, process the egg yolks, sugar, vanilla, lemon zest and ricotta until smooth. Scrape down the sides of the food processor and add the egg whites. Process for 30-60 seconds to blend well and to incorporate some air into the mixture
  4. Pour the mixture into the pie plate and bake for 15 minutes. Sprinkle the blueberries on top and bake until set and springy, about 20-25 more minutes. Let cool slightly and serve.
Notes
If you make this with almond milk ricotta, stir the blueberries into the pureed mixture before baking. Bake for 30 minutes or until set.

 

 

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I come from a large Italian-American family with 28 first cousins (on one side of the family!) where sit-down holiday dinners for 85 people are the norm (how, you might ask – organization! But more on that later …).

Some of my fondest memories are of simple family gatherings, both large and small, with long tables of bowls and platters piled high, the laughter of my cousins echoing and the comfort of tradition warming my soul.

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