Pin it These Ricotta Berry Blondie Cups are my answer for when I crave something both soft and creamy but do not want to fuss with a big layer cake. Each bite brings a mix of chewy blondie, luscious ricotta, and sweet-tart berries. I reach for this recipe whether I am planning brunch with friends or need an easy dessert for a picnic.
I first made these for a Mother’s Day brunch. My family has been smitten ever since and loves them as a snack just as much as dessert. Expect them to disappear fast.
Ingredients
- Unsalted butter: Provides essential moisture and keeps the blondies tender Pick a block that smells sweet without any sourness
- Light brown sugar: Adds caramel flavor and chewiness Choose soft, fresh sugar for best blending
- Granulated sugar: Brightens the overall sweetness Avoid clumpy or stale sugar
- Large egg: Binds the blondie base and gives richness Use at room temperature for even mixing
- Vanilla extract: Rounds out flavor Go for pure extract over imitation
- All-purpose flour: Supplies dependable structure Sift if yours tends to clump
- Baking powder: Helps cups puff up evenly Use fresh powder for proper rise
- Salt: Enhances flavors and balances sweetness
- Ricotta cheese: Creates creamy centers Check that it is well-drained and fresh
- Honey: Sweetens the ricotta with deeper notes Opt for golden honey with mild flavor
- Lemon zest: Lifts and balances the filling Use a firm, unwaxed lemon for aromatic zest
- Mixed fresh berries: Provides color and bright, juicy taste Select berries that are plump, not soggy or overripe
Instructions
- Prep the Oven and Pan:
- Set your oven to 175 degrees Celsius or 350 Fahrenheit Line a muffin tin with paper liners or grease each cup so nothing sticks during baking
- Blend Blondie Base:
- Whisk melted butter with both sugars for a smooth mixture Stir well until no streaks remain This ensures the blondies will be chewy
- Incorporate Egg and Vanilla:
- Beat in a large egg and vanilla extract Continue whisking until silky This step is what adds extra flavor and richness
- Fold in Dry Ingredients:
- Add flour baking powder and salt Mix gently using a spatula until just combined Over-mixing will make the blondies tough
- Fill Muffin Tin:
- Spoon about two tablespoons of batter into each cup Try to distribute the mixture evenly so all cups bake at the same rate
- Mix Ricotta Filling:
- Combine ricotta cheese with honey and lemon zest Use a fork or spoon until the texture is smooth This creamy filling contrasts perfectly with the blondie base
- Add Ricotta Centers:
- Top the blondie batter in each cup with a tablespoon of ricotta mixture Let it sit right in the middle for a gooey center in every bite
- Top with Berries:
- Place a few berries on the ricotta in each cup Gently push them down so they bake into the filling
- Bake Blondie Cups:
- Bake for twenty-two to twenty-five minutes The edges should look golden and set The centers will look just firm and puffed up
- Cool and Remove:
- Let the blondies sit in the pan for ten minutes Run a small offset spatula or knife around each if needed Then transfer to a wire rack until fully cooled
Pin it I am always happiest picking berries at a local farm and using my haul for these Once I surprised my family with raspberry and peach blondie cups and we were all hooked on the summer twist
Storage Tips
Let blondie cups cool completely before storing Place in an airtight container at room temperature for up to two days or in the refrigerator for four days For best texture warm slightly before serving
Ingredient Substitutions
Swap honey for maple syrup or agave in the ricotta for a lovely flavor twist Dairy free margarine works in place of butter If ricotta is hard to find strained cottage cheese is a worthy substitute Use what berries you love best frozen will work in a pinch just do not thaw first
Serving Suggestions
Pile them up on a pretty cake stand and dust with powdered sugar for brunch Serve warm with vanilla ice cream for a decadent dessert Or pack into lunchboxes for a midday pick-me-up
Pin it Try these blondie cups warm or cooled They are sure to win over anyone who loves bright fruit and creamy desserts
Recipe FAQs
- → Can I use frozen berries for this dessert?
Fresh berries are best for texture and appearance, but you can use frozen. Thaw and drain well before adding.
- → How do I prevent blondie cups from sticking?
Use paper liners or lightly grease each muffin tin cup for easy removal and minimal mess.
- → Can I substitute the ricotta filling?
Try mascarpone or cream cheese as alternatives. Adjust sweetness to taste if swapping ingredients.
- → How should these be stored?
Cool completely, then store in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- → Are these suitable for vegetarians?
Yes, all ingredients are vegetarian-friendly. Always check ricotta for potential cross-contamination if sensitivities exist.
- → Is it possible to make ahead?
Yes, you can bake the blondie cups a day ahead. Add fresh berries and dust with powdered sugar just before serving.