There’s something truly magical about a cake that blurs the line between a luscious pudding and a tender bake, and that’s exactly what you get with Blueberry Ricotta Pudding Cake. Each slice is silky and light, studded with juicy blueberries and kissed with citrusy lemon zest. The ricotta gives this dessert an almost custardy feel while keeping it airy and moist. Whether you serve it chilled on a summer day or slightly warm for comfort, this Italian-inspired delight will steal the show at any gathering.
Ingredients You’ll Need
You might be pleasantly surprised at how simple the ingredients for Blueberry Ricotta Pudding Cake are. Every item is easy to find, and each one plays an important role in building the cake’s distinctive flavor, unbeatable texture, and inviting color.
- Whole milk ricotta cheese: The star of the show, ricotta brings a creamy richness and creates the cake’s signature light, pudding-like texture.
- Granulated sugar: Sweetens the cake just enough to let the blueberries and lemon zest shine.
- Large eggs: Provide structure and help bind all the ingredients for that lovely custard feel.
- Vanilla extract: Adds a warm, aromatic note that ties all the flavors together.
- Lemon zest: Fresh zest brightens up the cake and complements the blueberries beautifully.
- All-purpose flour: Gives just enough body to the batter while keeping it delicate.
- Baking powder: Ensures the cake rises just the right amount, so it isn’t too dense.
- Salt: Enhances all the other flavors and balances the sweetness.
- Fresh or frozen blueberries: Bursts of sweet-tart berry flavor throughout the cake; if using frozen, don’t thaw to keep them from bleeding.
- Powdered sugar (optional): A gentle dusting on top looks beautiful and adds a touch of extra sweetness.
How to Make Blueberry Ricotta Pudding Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper to make sure your Blueberry Ricotta Pudding Cake lifts out beautifully when it’s done. Taking a moment here ensures your cake is easy to serve and looks picture-perfect.
Step 2: Combine Wet Ingredients
In a large bowl, whisk together your ricotta, sugar, eggs, vanilla extract, and lemon zest until the mixture is smooth and creamy. Don’t rush this part! You want a batter that is airy and well-mixed, which sets the foundation for that irresistible pudding-like crumb.
Step 3: Mix Dry Ingredients Separately
In a separate bowl, stir together the flour, baking powder, and salt. Combining these ingredients apart from the wet mixture makes sure your Blueberry Ricotta Pudding Cake has an even texture without any lumps or uneven rising.
Step 4: Bring It All Together
Add your dry ingredients to the ricotta mixture. Using a spatula or large spoon, gently stir until just combined. Try not to overmix—just bring everything together until you see no streaks of flour. This keeps the cake light and tender.
Step 5: Fold in Blueberries
Toss in your fresh or frozen blueberries, folding them gently into the batter. If you’re using frozen, remember not to thaw them—this helps prevent the berries from turning the batter purple. The blueberries will bake into sweet, jammy pockets throughout the cake.
Step 6: Bake
Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 45–50 minutes, or until the top is a beautiful golden color and a toothpick inserted in the center comes out clean. Your kitchen will smell absolutely divine as the Blueberry Ricotta Pudding Cake transforms in the oven!
Step 7: Cool and Finish
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Once fully cooled, you can dust the top with powdered sugar if you’d like a delicate, sweet finish. This small touch makes the cake extra inviting and elegant.
How to Serve Blueberry Ricotta Pudding Cake
Garnishes
A dusting of powdered sugar is classic, but you can also sprinkle on some extra fresh blueberries or a little more lemon zest for a pop of color and flavor. A spoonful of lightly sweetened whipped cream or a dollop of Greek yogurt adds a creamy accent that highlights the cake’s softness.
Side Dishes
Serve this cake alongside fresh fruit for an extra-bright note, or pair it with a mild herbal tea like chamomile or a robust espresso. For a fancy brunch, set slices on a plate with a scoop of vanilla gelato or a drizzle of berry compote.
Creative Ways to Present
Try cutting the Blueberry Ricotta Pudding Cake into small squares for bite-sized treats, perfect for dessert platters or picnics. You can also layer pieces with whipped cream and extra blueberries in parfait glasses for a show-stopping, deconstructed dessert.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake covered in the refrigerator. The tender, moist texture of Blueberry Ricotta Pudding Cake holds up well for up to three days, and it tastes fantastic even after being chilled.
Freezing
If you want to freeze the cake, slice it into portions first. Wrap each slice tightly in plastic and then foil, and freeze for up to one month. Allow the slices to thaw overnight in the fridge before serving for the best texture.
Reheating
Serve this cake chilled straight from the fridge or bring it to room temperature before enjoying. If you prefer a little warmth, briefly microwave individual slices for 10–15 seconds, just enough to soften and release those lovely berry aromas.
FAQs
Can I use part-skim ricotta instead of whole milk ricotta?
You can substitute part-skim ricotta, but keep in mind that whole milk ricotta will give your Blueberry Ricotta Pudding Cake the creamiest, richest texture. The cake may be a tad less luscious with part-skim, but it will still turn out well.
What if I want to use other berries?
Feel free to swap the blueberries for raspberries, blackberries, or even a mix. Each berry brings its own personality, and you’ll love how the cake adapts to whatever you have on hand.
Can I make this cake gluten-free?
Absolutely! Replace the all-purpose flour with your favorite gluten-free blend. Be sure to choose a mix meant for baking to maintain the cake’s light texture.
Is the cake supposed to be very moist inside?
Yes, this is part of the charm! Blueberry Ricotta Pudding Cake has a moist, slightly custardy center that sets it apart from traditional cakes. It should not be dry or crumbly.
Should I defrost frozen blueberries before adding them?
No need to thaw them. Add frozen blueberries straight to the batter—this helps keep their juices in check so your cake doesn’t turn purple or soggy.
Final Thoughts
If you’re looking for a dessert that’s easy yet feels special, you absolutely must try Blueberry Ricotta Pudding Cake. Its creamy, berry-filled layers are comforting and elegant all at once. Give it a go, and watch it become a new favorite at your table!
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Blueberry Ricotta Pudding Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of creamy ricotta, juicy blueberries, and zesty lemon with this easy-to-make Blueberry Ricotta Pudding Cake. Perfect for a sweet treat any time of day!
Ingredients
Ricotta Mixture:
- 1 cup whole milk ricotta cheese
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
Dry Ingredients:
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Additions:
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
- Powdered sugar (for dusting, optional)
Instructions
- Prep the Pan: Preheat oven to 350°F (175°C) and grease/line an 8-inch round cake pan.
- Mix Ricotta: In a bowl, whisk ricotta, sugar, eggs, vanilla, and lemon zest until smooth.
- Combine Dry Ingredients: In another bowl, whisk flour, baking powder, and salt.
- Mix Batter: Combine dry ingredients with ricotta mixture, then gently fold in blueberries.
- Bake: Pour batter into pan, bake for 45–50 minutes until golden and set.
- Cool and Serve: Cool in pan for 10 minutes, then transfer to a rack. Dust with powdered sugar if desired.
Notes
- This cake has a light, custardy texture similar to a baked pudding.
- Delicious chilled or at room temperature.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 17g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
