Ricotta Berry Blondie Cups (Printable version)

Blondie cups with creamy ricotta and fresh berries. Soft, chewy, and perfect for brunch or dessert.

# What you need:

→ Blondie Base

01 - 1/2 cup unsalted butter, melted
02 - 3/4 cup light brown sugar, packed
03 - 1/4 cup granulated sugar
04 - 1 large egg
05 - 1 teaspoon vanilla extract
06 - 1 1/4 cups all-purpose flour
07 - 1/2 teaspoon baking powder
08 - 1/4 teaspoon salt

→ Ricotta Filling

09 - 3/4 cup plus 2 tablespoons ricotta cheese, drained
10 - 1 tablespoon honey
11 - 1 teaspoon lemon zest

→ Berry Topping

12 - 3/4 cup mixed fresh berries (blueberries, raspberries, strawberries; chop large berries if needed)

# Steps to follow:

01 - Heat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly coat with nonstick spray.
02 - In a large mixing bowl, whisk together melted butter, light brown sugar, and granulated sugar until smooth.
03 - Beat in the egg and vanilla extract until the mixture is thoroughly combined.
04 - Add all-purpose flour, baking powder, and salt. Stir just until incorporated, avoiding overmixing.
05 - Divide the blondie batter evenly among the prepared muffin cups, using about 2 tablespoons per cup.
06 - In a medium bowl, blend ricotta cheese, honey, and lemon zest until smooth.
07 - Spoon approximately 1 tablespoon of ricotta mixture onto the center of each blondie cup.
08 - Top each cup with a selection of fresh berries, gently pressing them into the ricotta.
09 - Bake for 22 to 25 minutes, until the edges are golden and centers are just set.
10 - Allow to cool in the tin for 10 minutes, then transfer cups to a wire rack to finish cooling completely.

# Expert tips:

01 -
  • Uses easy-to-find ingredients found in most pantries
  • Ready in well under an hour from start to finish
  • Great make-ahead treat for brunches or picnics
  • Perfect balance of rich, tangy, and fruity flavors
  • Always impresses guests with the look and taste
02 -
  • Rich source of protein from both egg and ricotta cheese
  • Freezes beautifully for up to one month
  • Flexible with any seasonal berries or even chopped stone fruit
03 -
  • Use a cookie scoop or measuring spoon to keep blondie batter portions even in the muffin tin
  • Drain ricotta in a fine sieve lined with paper towel if it looks watery
  • Press the berries gently so they do not burst during baking—this keeps the blondie tops picture perfect

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