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
Scale
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.
