Description
The Blueberry Ricotta Pudding Cake is a comforting and fresh dessert that balances creamy ricotta cheese with juicy blueberries. This soft, pudding-like cake is easy to prepare and perfect for cozy evenings, brunch gatherings, or a light sweet treat that isn’t overly heavy.
Ingredients
Units
Scale
Main Ingredients
- 1 cup ricotta cheese
- 1 cup fresh blueberries (plus extra for topping)
- 3/4 cup all-purpose flour
- 2/3 cup sugar
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon lemon zest
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Your Dish: Begin by preheating your oven to 350°F (175°C). Lightly grease an 8-inch round baking dish or springform pan to prevent sticking and ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt. This mixture will give structure to your pudding cake.
- Combine Wet Ingredients: In a larger bowl, beat the ricotta cheese with sugar until smooth. Add eggs one at a time, mixing thoroughly. Stir in milk, vanilla extract, and lemon zest until the batter is creamy and well combined.
- Incorporate Dry Ingredients: Gradually fold the dry ingredients into the wet ricotta mixture using a spatula, taking care not to overmix to maintain a light texture.
- Add Blueberries: Gently fold fresh blueberries into the batter, reserving a few for sprinkling on top before baking to add visual appeal.
- Bake Until Golden: Pour the batter into your prepared baking dish and scatter the reserved blueberries on top. Bake in the oven for 45 to 50 minutes or until the cake is golden brown and a toothpick inserted in the center comes out mostly clean.
- Cool and Serve: Allow the Blueberry Ricotta Pudding Cake to cool slightly before serving to let the pudding texture set perfectly.
Notes
- Use ripe, fresh blueberries for the best flavor and moisture.
- Gently fold ingredients to avoid a dense cake texture.
- Bring ricotta, eggs, and milk to room temperature for smoother batter and even baking.
- Remove the cake just as it turns golden to keep the pudding texture moist and soft.
- Allow cake to cool slightly so it firms up and is easier to slice.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 220 kcal
- Sugar: 22 g
- Sodium: 85 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 80 mg