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
Scale
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
