If you are looking for a dessert that feels like a warm hug on a plate, this Blueberry Ricotta Pudding Cake Recipe is going to steal your heart. It’s wonderfully light yet satisfyingly rich, combining the creamy texture of ricotta with bursts of fresh blueberries that lend a juicy, sweet pop. This pudding cake blurs the lines between cake and custard in the most delightful way, offering a golden crusty top with a soft, tender interior. Perfect for any time you want something comforting but with an elegant twist, this recipe never fails to impress with its harmony of flavors and simple, wholesome ingredients.
Ingredients You’ll Need
Gathering the right ingredients is key to making your Blueberry Ricotta Pudding Cake Recipe shine. Each element works together to create a balance of texture, flavor, and color, with the ricotta providing creaminess and the blueberries bringing fresh sweetness and vibrant blue hues that make the cake irresistible.
- Fresh blueberries: Choosing ripe, fresh blueberries ensures juicy bursts in every bite and adds a beautiful natural color throughout the cake.
- Ricotta cheese: The creamy base that lends a silky texture and subtle tanginess, creating a pudding-like softness.
- All-purpose flour: Provides just enough structure to hold the cake while keeping it tender and light.
- Sugar: Balances the tang of the ricotta and the tartness of the blueberries with just the right amount of sweetness.
- Eggs: Bind the ingredients together and contribute to the cake’s rich texture.
- Vanilla extract: Adds depth and a warm aroma that enhances the overall flavor.
- Salt: A pinch rounds out the sweetness and intensifies other flavors.
- Baking powder: Gives the pudding cake a gentle lift to keep it airy.
- Milk: Moistens and softens the batter, ensuring a tender crumb.
- Lemon zest (optional): Offers a fresh, citrusy brightness that perfectly complements the blueberries.
- Powdered sugar (optional): For a pretty, delicate dusting that adds a touch of elegance before serving.
How to Make Blueberry Ricotta Pudding Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C), allowing the heat to build to just the right baking temperature. Grease a 9-inch round cake pan or an 8×8-inch square baking dish thoroughly so your cake can release easily without sticking.
Step 2: Flour the Blueberries
In a small bowl, gently toss the fresh blueberries with one tablespoon of flour. This simple trick keeps the berries from sinking straight to the bottom of your pudding cake, ensuring you get lovely blueberry pockets right where you want them.
Step 3: Mix the Ricotta Base
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. Keep whisking until you have a smooth, luscious batter that promises a creamy and tender cake.
Step 4: Add the Flour
Now, gradually stir in the flour to your ricotta mixture. Doing this slowly helps you maintain a smooth batter that will bake up light and pudding-like instead of dense.
Step 5: Fold in Blueberries
Carefully fold the floured blueberries into the batter. Be gentle during this step to keep the blueberries intact, preserving their shape and allowing those juicy bursts to shine through in the final cake.
Step 6: Bake Your Cake
Pour your batter evenly into the prepared pan, spreading it out with a spatula for an even surface. Bake in the preheated oven for 35 to 40 minutes or until the top turns a beautiful golden brown and a toothpick inserted in the center comes out clean. This is when your pudding cake’s exterior will have just the right amount of crust.
Step 7: Cool and Finish
Once baked, let the pudding cake cool for about 10 minutes before dusting the top with powdered sugar if you want a delicate, pretty finish. Serve it warm or at room temperature to enjoy the full creamy, fruity experience that this Blueberry Ricotta Pudding Cake Recipe offers.
How to Serve Blueberry Ricotta Pudding Cake Recipe
Garnishes
Enhance your pudding cake with a few simple garnishes like a light dusting of powdered sugar or a few fresh blueberries on top to echo the flavors inside. A sprig of fresh mint can add a pop of color and a refreshing note that pairs beautifully with the sweetness.
Side Dishes
This pudding cake stands well on its own but also tastes fabulous alongside a dollop of whipped cream or a scoop of vanilla ice cream. For brunch, pair it with a cup of strong coffee or a fruity herbal tea to complement its mild sweetness and creamy texture.
Creative Ways to Present
Slice the pudding cake into squares or wedges and serve on pretty plates with a drizzle of honey or a berry compote for a stunning presentation. Layer small pieces in a clear glass with whipped cream and extra blueberries for an elegant trifle-style dessert that will wow guests.
Make Ahead and Storage
Storing Leftovers
Your Blueberry Ricotta Pudding Cake Recipe will keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen a bit after a day, making leftovers just as delightful as fresh slices.
Freezing
If you want to savor this dessert later, wrap individual portions tightly in plastic wrap and place them in a freezer-safe container or bag. They can be frozen for up to 2 months without losing texture or flavor.
Reheating
Reheat frozen or refrigerated pieces gently in a low oven or microwave until just warmed through. This will help maintain the creamy texture without drying the cake out, so every bite still feels soft and comforting.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries can work well in this recipe. Just make sure to toss them in flour while still frozen to prevent them from bleeding too much color into the batter and adjust baking time slightly if needed.
Is ricotta cheese necessary or can I substitute it?
Ricotta is key for the creamy texture and slight tang that defines this pudding cake. While you could try cream cheese or mascarpone, the consistency and flavor won’t be quite the same, and the cake might turn out denser.
Can I make this recipe vegan or dairy-free?
This pudding cake depends on dairy ingredients like ricotta and milk, so it’s challenging to make it vegan without changing the texture and flavor drastically. However, dairy-free ricotta alternatives and plant-based milks might work in a pinch—just expect a different result.
What’s the best way to prevent blueberries from sinking?
The trick of tossing blueberries in flour before folding them into the batter helps them stay suspended in the cake while baking. This is one of the secrets to a well-balanced distribution of fruit throughout the Blueberry Ricotta Pudding Cake Recipe.
Can I add other fruits instead of blueberries?
Absolutely! While blueberries are classic here, cherries, raspberries, or even diced peaches can be delightful substitutes. Just make sure to adjust the flour for tossing and tailor baking time as needed.
Final Thoughts
This Blueberry Ricotta Pudding Cake Recipe has become one of my absolute favorite desserts to share with friends because it manages to be both simple and elegant at the same time. Its lightly sweet, creamy texture combined with bursts of juicy blueberries always brings a smile around the table. I encourage you to give it a try—it’s a wonderful way to celebrate fresh fruit and cozy flavors in one lovely dish.
Print
Blueberry Ricotta Pudding Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Blueberry Ricotta Pudding Cake is a luscious, lightly sweetened dessert that combines juicy fresh blueberries with creamy ricotta cheese in a tender, cakey pudding texture. Baked until golden, this pudding cake is perfect served warm or at room temperature with an optional dusting of powdered sugar. It’s a delightful, easy-to-make treat that balances fruity freshness with rich, creamy indulgence.
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 tablespoon for coating blueberries
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Flavoring
- 1 tablespoon lemon zest (optional, for a hint of citrus)
- Powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or an 8×8-inch square baking dish thoroughly to prevent sticking.
- Coat Blueberries: In a small bowl, toss the fresh blueberries with 1 tablespoon of flour. This helps to keep them suspended in the batter and prevents sinking during baking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together ricotta cheese, sugar, eggs, vanilla extract, milk, lemon zest (if using), salt, and baking powder until the mixture is smooth and creamy.
- Add Flour: Gradually stir in the remaining 1/2 cup flour, mixing gently until fully combined without overmixing to preserve the tender texture.
- Fold in Blueberries: Carefully fold the floured blueberries into the batter, taking care not to crush them to maintain bursts of flavor in the cake.
- Bake the Cake: Pour the batter into the prepared pan and spread evenly. Bake in the preheated oven for 35 to 40 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the pudding cake to cool for about 10 minutes to set. Optionally, dust with powdered sugar before serving. Serve warm or at room temperature for best flavor and texture.
Notes
- Coating blueberries with flour prevents them from sinking and ensures even distribution throughout the cake.
- Lemon zest is optional but adds a bright, fresh flavor that complements the blueberries.
- Ricotta cheese adds moisture and a creamy texture making this cake more pudding-like rather than dry.
- This cake is best enjoyed fresh but can be refrigerated and gently warmed before serving.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Dusting with powdered sugar adds a nice visual touch and a hint of extra sweetness.
