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)

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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.