Blueberries, they’re tiny and snackable, sweet and delicious, and oh so healthy. Plus, that natural indigo color! They make any dessert absolutely gorgeous. This in mind, I’m sure you can imagine how excited we were to whip together this Blueberry Pie Bake! Very similar to a pie or cobbler, but it’s a bariatric friendly recipe that we think you will love. Once out of the oven, it’s warm and soft, like a little pillow of sweet, blueberry goodness. Add some toppings and you get a welcome crunch to every bite. We love that the blueberries also offer a bit of tartness to offset the sweetness, and the ricotta tastefully combines all the ingredients together. With each bite, we were confident that this dish will perfectly satisfy most people with a semi-sweet tooth. If you’d like, you can easily make this a low-fat dish and go for some low-fat ricotta. We used coconut flour to make this a gluten-free dish, but if you have favorite flour alternative, go for it! We love innovation in the kitchen! You just gotta tell us how it goes! There are also dairy-free ricotta cheese options If you are cutting out dairy.
The lemon juice we added was very subtle, so if you want to bring that flavor out a bit more, you could always squeeze a bit more into the bowl. To balance out the flavors, add all ingredients in the bowl (except for the egg) and play mix master by tasting as you go! Less Splenda, more lemon, different flour. This recipe is yours to customize!
For the bake time, I think the most important thing to note is the color of the dish. If you notice your ricotta isn’t getting golden peaks on the top, then leave it in a few minutes longer. The bake time isn’t rigid! Enjoy this delicious dessert fresh out of the oven, or pop it in the fridge and enjoy it chilled on a warm evening. It’s delicious either way!
- 1 c ricotta cheese
- 1 egg
- ¼ coconut flour
- 3 tsp Splenda and other sugar substitute
- ½ c blueberries
- 1 tsp lemon juice
Optional: Garnish with a drizzle of agave syrup or toasted coconut flakes or almond slivers
- Preheat oven to 400ºF
- In a medium bowl, combine all ingredients. Save about 1/2 of the blueberries to coat the bottom of the dish, as well as sprinkle on top
- Make a layer of blueberries on the bottom of the dish and pour the ricotta mixture on top. Sprinkle remaining blueberries on top
- Bake about 15-25 minutes until set and the ricotta starts to turn a light golden color. The blueberries will bubble up to the top a bit, too.
- Garnish with agave syrup, coconut flakes, more blueberries, or your favorite chopped nuts.