Description

This Blueberry Ricotta Pudding Cake is a delightful and moist dessert combining fresh blueberries with creamy ricotta cheese. Lightly sweetened and flavored with vanilla and optional lemon zest, this cake bakes into a tender pudding-like texture perfect for serving warm or at room temperature. It’s an easy-to-make treat that balances fruity brightness with a rich, creamy base.

Ingredients

Scale

Fruits

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)
Powdered sugar, for dusting (optional)

Other

2 large eggs
1 tsp vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Oven and Pan: 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 sticking.
Coat Blueberries: In a small bowl, toss the blueberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the cake during the baking process.
Mix Wet Ingredients: 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.
Add Flour: Gradually stir in the remaining flour until fully combined, forming a smooth batter.
Fold in Blueberries: Gently fold the floured blueberries into the batter, taking care not to crush them to keep their shape and texture.
Bake the Cake: Pour the batter into the prepared cake pan and spread it evenly. Bake for 35–40 minutes, or until the top is 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. Dust with powdered sugar before serving if desired. This cake can be enjoyed warm or at room temperature.

Notes

Tossing the blueberries with flour prevents them from sinking during baking.
Lemon zest is optional but adds a fresh citrus note that complements the blueberries.
Use fresh blueberries for best texture; frozen can be used but may add extra moisture.
Allow the cake to cool slightly so it firms up for easier slicing.
Powdered sugar dusting is optional but adds a nice touch of sweetness and presentation.
Store leftovers covered in the refrigerator for up to 3 days.