Description

This Blueberry Ricotta Pudding Cake is a delightful combination of creamy ricotta cheese and juicy fresh blueberries baked into a moist, tender cake with a delicate pudding-like texture. Enhanced with a hint of lemon zest and vanilla, this dessert is perfect for a comforting treat served warm or at room temperature, dusted optionally with powdered sugar for a touch of sweetness.

Ingredients

Scale

Fruit

1 1/2 cups fresh blueberries

Dairy

1 cup ricotta cheese
1/2 cup milk

Dry Ingredients

1/2 cup all-purpose flour
1/2 cup sugar
1/4 tsp salt
1/4 tsp baking powder
1 tbsp lemon zest (optional, for a hint of citrus)

Other

2 large eggs
1 tsp vanilla extract
Powdered sugar, for dusting (optional)

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or an 8×8-inch square baking dish to prevent the cake from sticking.
Prepare the Blueberries: In a small bowl, toss the fresh blueberries with 1 tablespoon of all-purpose flour. This step helps keep the berries suspended throughout the cake batter and prevents them from sinking to the bottom during baking.
Make the Cake Batter: In a large mixing bowl, whisk together the ricotta cheese, sugar, eggs, vanilla extract, milk, lemon zest if using, salt, and baking powder until the mixture is smooth and well combined. Gradually stir in the remaining flour until fully incorporated to form a thick batter.
Fold in Blueberries: Gently fold the floured blueberries into the batter with a spatula. Be careful to avoid crushing the berries so they retain their shape and juiciness within the cake.
Bake the Cake: Pour the batter into the prepared cake pan and spread it out evenly. Bake in the preheated oven for 35 to 40 minutes or until the top is a lovely golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the pudding cake to cool for about 10 minutes after baking. Optionally dust the surface with powdered sugar before serving. This cake is delicious served warm or at room temperature.

Notes

Tossing blueberries in flour is an important step to prevent them from sinking during baking.
If you prefer a stronger citrus flavor, the lemon zest is a great addition but can be omitted.
Ricotta cheese adds a moist, rich texture different from typical cream cheese or butter.
Ensure not to overmix once blueberries are added to avoid crushing them and discoloring the batter.
Serve this pudding cake as a delightful dessert or a sweet brunch treat.

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Category: Dessert
Method: Baking
Cuisine: American