In a large bowl, combine all ingredients except blueberries
Mix with a fork and then using an electric mixer, beat the mixture until smooth (about 3 minutes)
Fold through the blueberries
Put mixture into muffin moulds
Bake for 20 minutes or until the centres of the cakes are set
Turn on grill and cook for a further 3-5 minutes until golden on top
Cool and serve
I absolutely love a good cheesecake but really don't find that I can have more than one piece every now and then. I think the reason is that it's generally so rich that I find it overwhelming even though it's one of my favourite cakes. So i thought it would be good to create something that I could have more often and also give to Jacob. Although still fatty, ricotta cheese has lower salt levels which is why i prefer to use it over other cheeses. I used a combination of honey and raw sugar but you can add as much or as little as you prefer. I find they aren't sickeningly sweet which is nice for both bub and I.
These cakes are so delicious and light you won't want to stop at one!