Lemony Ricotta Rice Cake with Blueberries


(Updated 09/10/23)

What do you get when you cross a rice cake with ricotta, blueberries and lemon? Sweet snack time perfection! In this post, learn how to make this easy 5-minute snack idea with help from step-by-step photos and kitchen tips.

Have you ever thought of rice cakes as a bit bland and boring? Think again.

This quick and easy recipe transforms the humble OG snack base with a cloud of creamy ricotta, juicy blueberries and a showering of lemon zest. ‘Tis rice cake perfection. The belle of the rice cake ball. The Cinderella of rice cakes.

As a Registered Nutritionist, I’m all about celebrating nature’s bounty of fruit. Whip one (or two) of these up in minutes and enjoy as a fruit-based nutritious snack idea. I promise your tastebuds will be very happy.

Gather Ingredients

  • Plain brown rice cake. A type of snack made from puffed rice pressed into a compact cake shape. Rice cakes have a light and crispy texture, and come in a variety of flavours – but opt for plain here.
  • Fresh ricotta. A mild soft white cheese that works great as a spread. I love using whole milk ricotta, as the extra fat adds flavour and richness.
  • Runny honey. Just a smidge to sweeten the ricotta. We don’t need much as this dish stars naturally sweet fruit. Skip to keep free of added sugars.
  • Fresh blueberries. Rich in antioxidants, these burst with juicy flavour and add a pop of colour. Lovely at seasonal best!
  • Lemon zest. To take everything up a notch. The zest contains essential lemon oils that add flavour without acidity (unlike the juice).

Lemon lovers – to prevent food waste, here are ideas for your leftover lemon juice: squeeze to flavour water, make lemony ice cubes, add to a curry to brighten or whisk with EVOO for a speedy salad dressing🍋.

Step-by-Step: Lemon Ricotta Rice Cakes

1. Kick off by mixing together the ricotta and honey. Use speed to get the ricotta as smooth as possible!
2. Dollop the honey-ricotta onto the rice cake. Using the back of a spoon, circle and smooth it across the surface.
3. Dot the top with blueberries, placing them nice and snug up against each other.
4. Using a zester or fine grater, make it rain with lemon zest.

Kitchen Tips

Here are tips and tricks to grow your kitchen skills, while improving the final outcome of this dish:

  • Beware the pith. Aka the notoriously bitter spongy white layer concealed below the yellow peel. Avoid it by grating gently and not focusing on one spot for too long.
  • No fresh blueberries? Use frozen, defrosting in the microwave first. If you’re not a blueberry fan, raspberries, blackberries or sliced strawberries will work like a charm too.
  • No ricotta on hand, or not a fan? A light and mild cottage cheese is your best substitution bet. If you want to totally veer off course, almond butter brings the creamy factor, but with a nutty twist.

Serving & Storing

This snack idea is best enjoyed fresh. Once you load moist toppings onto a crisp rice cake it’ll start to soften. However, if made in advance, store in an airtight container in the fridge and enjoy within a day.

Serving-size wise, while the recipe is for one loaded rice cake, you may find that two (or more) a more suitable snack size for your energy needs and appetite.

Nutrition Q&A

What are the benefits of adding a protein or fat-rich food, like ricotta, overtop of a rice cake? Three reasons: satiety, nutrient diversity and pleasure.

  • Adding protein or fat-rich foods (e.g. cheese, tuna, egg, nut butter, hummus, avocado) overtop a carbohydrate-rich rice cake will create a more satisfying snack, leaving you full for longer.
  • It brings more nutrient diversity into the mix, helping your body receive a wider array of nutrients needed to function and thrive.
  • Lastly, rice cakes are wildly bland on their own – a topping will enhance the taste creating a far more enjoyable snack. Remember: nourish and tempt.

Thanks for reading! Do you dig a ricotta and fruit combo? Check out this whipped lemon ricotta tart with fruit🍋

Lemony Ricotta Rice Cake with Blueberries

Serving Size: 1


  • 1 brown rice cake
  • 2 Tbsp soft ricotta cheese
  • ½ tsp runny honey
  • ¼ cup fresh blueberries
  • Lemon zest, to taste


  • In a small bowl, mix together the ricotta and honey.
  • Spoon onto the rice cake. Use back of a spoon to circle and smooth it across the surface.
  • Dot the top with blueberries overtop, putting them nice and snug up against each other.
  • Using a zester or fine grater, grate lemon zest overtop.

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If you enjoyed this dish, please consider giving it a star rating when you post a comment. Star ratings help others discover my recipes online (and your reviews make my day! 🙂 ). Happy cooking and baking. Danijela x

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