If you’re craving something that feels like a warm hug on a plate, the Blueberry Ricotta Pudding Cake Recipe is here to brighten your day. This delightful cake blends the fresh, tart burst of blueberries with the creamy texture of ricotta, creating a pudding-like center that’s utterly irresistible. It’s light yet satisfying, with just the right amount of sweetness and a hint of lemon zest to keep every bite refreshing. Whether you’re looking for a comforting dessert or a standout brunch treat, this recipe will quickly become one of your favorites to make and share.
Ingredients You’ll Need
The beauty of this Blueberry Ricotta Pudding Cake Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a special role in delivering that perfect balance of flavor, texture, and color that makes this cake so memorable.
- Fresh blueberries: They provide juicy bursts of fruit that balance the creamy ricotta and add a lovely visual pop.
- Ricotta cheese: Its mild, smooth creaminess forms the cake’s luscious pudding-like texture.
- All-purpose flour: Gives structure to the cake while helping the blueberries stay suspended in the batter.
- Sugar: Adds just the right amount of sweetness without overpowering the fruit.
- Eggs: Bind everything together and contribute to the cake’s tender crumb.
- Vanilla extract: Brings warmth and depth to the overall flavor.
- Salt: Enhances the flavors and balances the sweetness perfectly.
- Baking powder: Provides the cake with gentle lift and airiness.
- Milk: Adds moisture, keeping the cake soft and fluffy.
- Lemon zest (optional): Delivers a fresh citrus note that brightens the cake beautifully.
- Powdered sugar (optional): For a delicate dusting that adds a touch of sweetness and visual appeal when serving.
How to Make Blueberry Ricotta Pudding Cake Recipe
Step 1: Preheat Your Oven and Prepare the Pan
Start by preheating 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 and ensure an easy release. This foundational step ensures your pudding cake bakes evenly and comes out perfectly tender.
Step 2: Toss the Blueberries
To keep those beautiful blueberries from sinking to the bottom during baking, toss them gently with a tablespoon of flour. This simple trick is a game changer and keeps every bite filled with fruit.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, whisk together the ricotta cheese, sugar, eggs, vanilla extract, milk, lemon zest if you’re using it, salt, and baking powder. The result should be a smooth, slightly thickened batter that promises rich flavor and moisture.
Step 4: Fold in the Flour
Gradually add the flour to the wet mixture, stirring gently until everything is fully combined. Be careful not to overmix; you want the batter light to maintain the cake’s tender texture.
Step 5: Add the Blueberries
Carefully fold in your floured blueberries, taking care not to crush them. This step is all about preserving the shape and juiciness of the berries so you get those delightful pockets of blueberry goodness throughout the cake.
Step 6: Bake the Cake
Pour your batter into the prepared pan and spread it evenly. Bake for 35 to 40 minutes, or until the top turns a gorgeous golden brown and a toothpick inserted in the center comes out clean. This baking time lets the ricotta and blueberries meld into a soft, pudding-like center beneath a delicate crust.
Step 7: Cool and Serve
Allow the cake to cool slightly for about 10 minutes. Dust with powdered sugar if you want that lovely finishing touch, then serve warm or at room temperature. Either way, you’re in for a treat.
How to Serve Blueberry Ricotta Pudding Cake Recipe
Garnishes
Adding a few finishing touches can elevate your Blueberry Ricotta Pudding Cake Recipe from wonderful to show-stopping. Try topping it with a sprinkle of powdered sugar or a few fresh blueberries. A dollop of whipped cream or a spoonful of vanilla ice cream on the side adds a creamy contrast that pairs perfectly with the cake’s tender texture.
Side Dishes
This pudding cake shines as a dessert after a light meal, but it also pairs wonderfully with fresh fruit salad, a scoop of sorbet, or even a cup of hot tea or coffee for an afternoon treat. For brunch, consider serving alongside scrambled eggs or a simple green salad to balance the sweetness.
Creative Ways to Present
Serve the cake in rustic wedges or bake it in individual ramekins for personalized portions that feel extra special. Layer slices with vanilla yogurt and fresh berries for a layered parfait twist. You could also drizzle a warm lemon glaze over the top to highlight the cake’s subtle citrus notes, making it feel like a fancy café treat at home.
Make Ahead and Storage
Storing Leftovers
The Blueberry Ricotta Pudding Cake Recipe keeps well in an airtight container in the refrigerator for up to 3 days. Keeping it chilled helps maintain its delicate texture and flavor. You can simply enjoy leftovers cold or warm them up gently before serving.
Freezing
This pudding cake also freezes beautifully. Wrap it tightly in plastic wrap and foil, then store in a freezer-safe container for up to 2 months. When you’re ready, thaw it overnight in the fridge for the best texture.
Reheating
To reheat, keep it simple by warming slices in the microwave for 20-30 seconds or popping them in a preheated oven at 300°F (150°C) for 10 minutes. Warm cake intensifies the creamy ricotta flavor and makes the blueberries juicier, giving you that fresh-baked feel every time.
FAQs
Can I use frozen blueberries for this recipe?
Absolutely! Just be sure to toss frozen blueberries with flour while still frozen to help them stay suspended in the batter. Keep in mind frozen berries may release a bit more juice, which can make the pudding cake a little moister.
Is ricotta cheese necessary, or can I substitute it?
Ricotta is key to the pudding cake’s creamy texture and mild flavor, but if you don’t have any, you can experiment with cream cheese or mascarpone. Just be aware these alternatives may alter the cake’s softness and taste slightly.
How do I know when the cake is fully baked?
The top should be golden brown, and an inserted toothpick should come out clean or with just a few moist crumbs attached. Because of the creamy center, it’s okay if it isn’t completely dry — the pudding-like texture is what makes this cake special!
Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. The texture may vary slightly, but it will still deliver that delicious blueberry and ricotta goodness.
What’s the best way to serve this cake for a crowd?
Try baking the pudding cake in a larger dish or multiple smaller pans to serve buffet-style. Pair it with fresh berries or lightly whipped cream so guests can customize their plates. The Blueberry Ricotta Pudding Cake Recipe is always a crowd-pleaser, especially when everyone gets a little something extra on top!
Final Thoughts
Now that you’ve got the scoop on making the Blueberry Ricotta Pudding Cake Recipe, it’s time to dive into your kitchen and whip up this delightful treat. It’s approachable, satisfying, and packed with fresh flavors that’ll make you want to bake it again and again. Trust me, once you try it, this cake will become one of those cozy staples you’ll cherish sharing with friends and family.
Print
Blueberry Ricotta Pudding Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 37 minutes
- Total Time: 47 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Blueberry Ricotta Pudding Cake is a delightfully moist and tender dessert that combines the creamy richness of ricotta cheese with bursts of fresh blueberries. Baked to golden perfection, this cake offers a delicate crumb texture with a slightly tangy hint of lemon zest, making it an ideal treat for breakfast, brunch, or a light dessert.
Ingredients
Fruit
- 1 1/2 cups fresh blueberries
Dairy
- 1 cup ricotta cheese
- 1/2 cup milk
Baking
- 1/2 cup all-purpose flour
- 1 tbsp additional flour (for blueberry coating)
- 1/2 cup sugar
- 1/4 tsp baking powder
Other
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 tbsp lemon zest (optional, for a hint of citrus)
- Powdered sugar, for dusting (optional)
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 sticking.
- Prepare the Blueberries: In a small bowl, gently toss the fresh blueberries with 1 tablespoon of flour. This step helps keep the blueberries 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.
- Incorporate the Flour: Gradually stir the remaining 1/2 cup of all-purpose flour into the wet ingredients, mixing carefully until fully combined without overmixing.
- Fold in Blueberries: Gently fold the floured blueberries into the batter to distribute them evenly without crushing the fruit, preserving their shape and texture.
- Bake the Cake: Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 35 to 40 minutes, or until the top turns 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 in the pan. If desired, dust the top with powdered sugar before serving. Enjoy warm or at room temperature for the best flavor and texture.
Notes
- Coating the blueberries with flour before folding them into the batter prevents them from sinking to the bottom.
- Lemon zest is optional but adds a lovely citrus note that brightens the flavor.
- Make sure not to overmix the batter once the flour is added to preserve the cake’s tender texture.
- This cake is best enjoyed fresh but can be refrigerated and gently warmed before serving.
- Use fresh blueberries for the best flavor; frozen can be used but may change texture slightly.
