Baked Berry–Ricotta Breakfast Dish with Vanilla & Lemon Zest
This Baked Berry–Ricotta Breakfast Dish with Vanilla & Lemon Zest is a light yet satisfying way to start the day. It combines creamy ricotta with juicy berries, gentle sweetness, and bright citrus notes for a breakfast that feels comforting but not heavy. The texture sits somewhere between a soft cheesecake and a baked custard, making it equally suited for relaxed weekends, brunch gatherings, or make-ahead weekday breakfasts. Vanilla adds warmth, lemon zest brings freshness, and the berries provide natural sweetness and color. It’s simple to prepare, uses everyday ingredients, and bakes into a dish that feels special without being fussy.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Servings: 6
Ingredients
Ricotta cheese (whole milk preferred): 2 cups
Eggs: 3 large
Honey or maple syrup: 1/3 cup
Milk (dairy or plant-based): 1/4 cup
Vanilla extract: 1 1/2 tsp
Lemon zest: 1 Tbsp
Fresh mixed berries (blueberries, raspberries, strawberries): 1 1/2 cups
Cornstarch or arrowroot powder: 1 Tbsp
Salt: 1/4 tsp
Butter or oil: 1 Tbsp, for greasing the dish
Instructions
Preheat the oven to 180°C (350°F) and lightly grease a baking dish.
In a large bowl, whisk the ricotta until smooth and creamy.
Add the eggs one at a time, whisking well after each addition.
Stir in honey or maple syrup until fully incorporated.
Add milk, vanilla extract, lemon zest, and salt. Mix until smooth.
Sprinkle in the cornstarch and whisk to remove any lumps.
Gently fold in the berries, being careful not to crush them.
Pour the mixture into the prepared baking dish and level the top.
Bake for 30–35 minutes, until set around the edges and slightly soft in the center.
Remove from the oven and allow to cool for 10 minutes before serving.
Tips
Use whole-milk ricotta for the creamiest texture.
If ricotta is grainy, blend briefly for a smoother result.
Fresh berries work best, but frozen berries can be used without thawing.
Do not overbake or the texture will become dry.
Let the dish cool slightly to help it set properly.
Zest the lemon before juicing to avoid waste.
Taste the batter and adjust sweetness if needed.
Grease the dish well to prevent sticking.
Use a shallow dish for even baking.
Serve warm or at room temperature for best flavor.
Variations
Protein boost: Add an extra egg white.
Gluten-free: Already gluten-free when using cornstarch.
Dairy-free: Use almond-based ricotta alternative.
Coconut twist: Add shredded coconut and use coconut milk.
Orange flavor: Replace lemon zest with orange zest.
Nutty top: Sprinkle sliced almonds before baking.
Low-sugar: Reduce honey and rely on berry sweetness.
Chocolate version: Add a small handful of dark chocolate chips.
Individual servings: Bake in ramekins for 18–20 minutes.
Dessert style: Serve with a dollop of Greek yogurt or whipped cream.
Q & A
Is this breakfast or dessert?
It works beautifully as both.
Can I make it ahead of time?
Yes. Store refrigerated and reheat gently.
Can I freeze it?
Freezing is not recommended as texture may change.
What berries work best?
Blueberries, raspberries, and chopped strawberries.
Is it kid-friendly?
Yes. It’s soft, lightly sweet, and mild.
Can I skip cornstarch?
It helps with structure, but can be omitted for a softer set.
Why is my dish watery?
Overripe berries or underbaking can cause this.
Can I use cottage cheese instead?
Yes, blend it first for smoothness.
How long does it keep?
Up to 3 days refrigerated.
Can I serve it cold?
Yes, it tastes great chilled.
Nutrition (Approximate per serving)
Calories: 220 kcal
Protein: 12 g
Carbohydrates: 20 g
Fat: 10 g
Fiber: 2 g
Sugar: 12 g
Conclusion
Baked Berry–Ricotta Breakfast Dish with Vanilla & Lemon Zest is an easy, elegant way to enjoy a nourishing breakfast that feels indulgent without being heavy. The creamy ricotta, bright citrus, and juicy berries create a balanced dish that works for quiet mornings or shared brunch tables. With minimal prep and flexible variations, it’s a recipe you’ll return to whenever you want something comforting, fresh, and satisfying.