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Pane nuvola di ricotta e mirtilli fresco e soffice

Pane Nuvola di Ricotta e Mirtilli

A fluffy and sweet ricotta cloud treat studded with blueberries, perfect for breakfast, snacks, or dessert.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 mounds
Course: Breakfast, Dessert, Snack
Cuisine: Italian
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup ricotta cheese Use whole milk ricotta for a creamier texture.
  • 3 large eggs Room temperature eggs whisk better and help create a fluffier result.
  • 1/4 cup almond flour For a nut-free version, you can replace it with all-purpose flour.
  • 1/4 cup blueberries If using frozen blueberries, do not thaw them.
  • 1 teaspoon baking powder Make sure it’s fresh for optimal rising.
  • 1 teaspoon sweetener (optional) Honey or agave syrup can be used for a natural sweetness.
  • a pinch salt A little salt enhances the flavor of the dish.

Method
 

Preparation
  1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
  2. In a large bowl, mix the ricotta and eggs until smooth.
  3. Add the almond flour, baking powder, sweetener (if using), and salt. Mix until well combined.
  4. Gently fold in the blueberries.
  5. Scoop the batter onto the prepared baking sheet, forming 6-8 mounds.
  6. Bake for 20-25 minutes, until golden. Check for doneness by gently pressing in the center; it should spring back.
  7. Allow to cool before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, microwave for a few seconds or warm in the oven.