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

Scale

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)

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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 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.