If you love desserts that combine creamy textures with juicy bursts of fruit, you are going to adore this Blueberry Ricotta Pudding Cake Recipe. It’s a delightful treat where fluffy ricotta blends seamlessly with fresh blueberries, creating a cake that feels like a comforting pudding and a light dessert all in one. Perfectly moist and tender, this recipe captures the freshness of blueberries with a hint of lemon zest, balanced by the richness of ricotta, resulting in a sweet yet sophisticated flavor that’s as inviting as it is delicious.
Ingredients You’ll Need
The beauty of this Blueberry Ricotta Pudding Cake Recipe lies in its simplicity. The ingredients are straightforward and easily sourced, each playing an essential role in texture, flavor, or color to make this dessert truly special.
- 1 1/2 cups fresh blueberries: Provides juicy bursts of natural sweetness and vibrant color.
- 1 cup ricotta cheese: Adds creaminess and a tender crumb to the cake.
- 1/2 cup all-purpose flour (plus 1 tablespoon): Gives structure to the cake and keeps the blueberries from sinking.
- 1/2 cup sugar: Sweetens the batter just enough to complement the blueberries.
- 2 large eggs: Binds everything together and adds richness.
- 1 tsp vanilla extract: Enhances the overall flavor with warm, sweet notes.
- 1/4 tsp salt: Balances the sweetness and boosts flavor depth.
- 1/4 tsp baking powder: Ensures the cake rises to a light, airy texture.
- 1/2 cup milk: Keeps the batter moist and smooth.
- 1 tbsp lemon zest (optional): Adds a bright, citrusy note that lifts the flavor.
- Powdered sugar (optional): For a pretty dusting when serving.
How to Make Blueberry Ricotta Pudding Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by heating your oven to 350°F (175°C). Grease a 9-inch round cake pan or an 8×8-inch square baking dish well—this little step will ensure your pudding cake releases perfectly without sticking.
Step 2: Prep the Blueberries
Gently toss the fresh blueberries with a tablespoon of flour. This simple trick keeps the blueberries suspended in the batter during baking instead of sinking to the bottom, which is key for even distribution and texture.
Step 3: Make the Batter
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 until the mixture is completely smooth. This creates a luscious base with the perfect balance of richness and sweetness.
Step 4: Combine Dry Ingredients
Gradually stir in the remaining flour until the batter comes together nicely without lumps. Be careful not to overmix here to keep your cake tender and light as air.
Step 5: Fold in the Blueberries
Gently fold the floured blueberries into the batter, taking care not to crush them. This step ensures that each bite has lovely pockets of juicy blueberries that melt in your mouth.
Step 6: Bake to Perfection
Pour the batter evenly into your prepared pan, smoothing the top with a spatula. Bake for 35 to 40 minutes, until the surface is golden and a toothpick inserted in the center comes out clean. The aroma filling your kitchen at this point is nothing short of irresistible.
Step 7: Cool and Serve
Let your pudding cake cool for about 10 minutes before dusting with powdered sugar if desired. This dessert is divine served warm when the texture is at its softest, but it also holds up beautifully at room temperature.
How to Serve Blueberry Ricotta Pudding Cake Recipe
Garnishes
To elevate your serving, consider a light dusting of powdered sugar or whipped cream. Fresh mint leaves or a few extra blueberries on top make it look beautiful and add a fresh touch that compliments the flavors perfectly.
Side Dishes
This pudding cake feels like a complete treat on its own, but pairing it with a dollop of vanilla ice cream or a spoonful of Greek yogurt adds a creamy contrast that beautifully complements the blueberry tang.
Creative Ways to Present
For a charming twist, serve individual portions in small ramekins or pretty glass cups with a sprig of lavender or rosemary. This makes your Blueberry Ricotta Pudding Cake Recipe feel even more special and perfect for entertaining guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers covered in the refrigerator for up to 3 days. The pudding cake actually tastes better the next day as the flavors continue to meld, making it a great option to prepare in advance.
Freezing
You can freeze leftover Blueberry Ricotta Pudding Cake Recipe by wrapping it tightly in plastic wrap and foil to keep freezer burn at bay. Freeze for up to 1 month; thaw overnight in the refrigerator before reheating.
Reheating
Reheat slices gently in the microwave or in a low oven until warmed through. Avoid overheating as it can dry out the cake; just a few seconds suffice to bring back that soft, pudding-like texture.
FAQs
Can I use frozen blueberries for this recipe?
Yes, frozen blueberries work well if fresh are unavailable. Just be sure to thaw and drain them thoroughly to prevent excess moisture in the batter, and toss with flour before folding in as usual.
Is ricotta cheese mandatory or can I substitute it?
Ricotta is essential for that signature creamy texture in this Blueberry Ricotta Pudding Cake Recipe. While you might try substituting with cream cheese or mascarpone, the texture and flavor will differ, so ricotta is recommended for best results.
Can I make this recipe gluten-free?
Absolutely! Simply swap the all-purpose flour for a gluten-free flour blend that measures cup for cup. This keeps the recipe accessible to those avoiding gluten without compromising taste or texture.
What is the texture of this cake like?
The cake has a unique pudding-like softness with a lightly golden crust. It’s moist, airy, and tender with juicy bursts of blueberry throughout, perfect for anyone who loves a dessert that feels both like cake and pudding.
How long does it keep fresh after baking?
Stored properly in the refrigerator, it stays fresh and delicious for up to 3 days. The flavors deepen overnight, so many find it tastes even better the next day!
Final Thoughts
You’ve just discovered a truly joyful dessert with this Blueberry Ricotta Pudding Cake Recipe. Whether you’re baking for a special occasion or a cozy weekend treat, it offers a beautiful balance of flavors and textures that will brighten any table. Give it a try and watch how quickly this delightful pudding cake becomes a favorite in your recipe collection.
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Blueberry Ricotta Pudding Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Blueberry Ricotta Pudding Cake is a delightful dessert combining the creamy richness of ricotta cheese with the fresh burst of blueberries. Lightly sweet and subtly tangy with a hint of lemon zest, this cake features a soft, pudding-like texture baked to a golden perfection. It’s an elegant yet simple treat perfect for any occasion, served warm or at room temperature.
Ingredients
Fruit
- 1 1/2 cups fresh blueberries
Dairy
- 1 cup ricotta cheese
- 1/2 cup milk
Dry Ingredients
- 1/2 cup all-purpose flour + 1 tbsp for tossing blueberries
- 1/2 cup sugar
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1 tbsp lemon zest (optional, for a hint of citrus)
Other
- 2 large eggs
- 1 tsp vanilla extract
- 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 to prevent sticking.
- Toss blueberries with flour. In a small bowl, gently toss the fresh blueberries with 1 tablespoon of flour which helps keep the berries evenly distributed in the cake and prevents them from sinking.
- Mix wet ingredients and dry. In a large bowl, whisk together ricotta cheese, sugar, eggs, vanilla extract, milk, lemon zest (if using), salt, and baking powder until you achieve a smooth, homogeneous mixture.
- Add flour to batter. Gradually stir in the remaining flour until fully incorporated without overmixing to keep the batter light.
- Fold in blueberries. Gently fold the floured blueberries into the batter, taking care not to crush them so they remain whole inside the cake.
- Bake the cake. Pour the batter evenly into the prepared baking dish. Bake in the preheated oven for 35–40 minutes, or until the surface 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. Optionally dust with powdered sugar for a light sweetness and decorative finish. Serve warm or at room temperature for the best flavor and texture.
Notes
- For an extra burst of citrus flavor, do not omit the lemon zest.
- You can substitute fresh blueberries with frozen ones; just do not thaw them before tossing with flour.
- This pudding cake has a moist, custard-like texture, so be careful not to overbake.
- Ricotta cheese adds creaminess but whole-milk ricotta is best to maintain richness.
- Dusting with powdered sugar is optional but adds a nice touch if serving the cake as dessert.
- Make sure to grease your pan well to ensure the cake releases easily.
