Description
A moist and creamy Blueberry Ricotta Pudding Cake that combines the custardy richness of ricotta with juicy bursts of blueberries. Lightly sweetened, delicately citrusy, and perfect for brunch, dessert, or an afternoon treat.
Ingredients
Scale
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup ricotta cheese (room temperature)
- 1/2 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 1/2 cups fresh blueberries
- 1/2 cup unsalted butter (melted)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch springform pan, dusting lightly with flour.
- In a bowl, whisk flour, sugar, baking powder, and salt together.
- In another bowl, mix ricotta, milk, eggs, vanilla, lemon zest, and melted butter until smooth.
- Fold dry ingredients into wet mixture until just combined.
- Toss blueberries lightly in flour, then gently fold them into the batter.
- Pour batter into prepared pan and bake for 45–55 minutes until golden and just set, with a slight jiggle in the center.
- Cool for at least 20 minutes before releasing from the pan. Dust with powdered sugar if desired and serve.
Notes
- Do not overmix the batter to keep the cake tender.
- Test doneness by checking edges with a toothpick—the center should stay slightly custardy.
- This cake tastes even better the next day as the flavors meld.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 20g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg