Blueberry Ricotta Pudding Cake

Let’s talk about something that feels like a hug in dessert form: Blueberry Ricotta Pudding Cake. It’s one of those magical treats where a simple batter transforms during baking into a tender, moist cake with a lightly sweet, creamy pudding layer underneath. Picture juicy blueberries bursting throughout, fresh ricotta adding luscious richness, and a golden top that’s just begging to be scooped up with a fork.

This cake is my secret weapon when I want something that’s impressive but honestly pretty easy. It’s perfect for weekend brunches, casual dinner parties, or anytime you need a dessert that’s sweet but not too heavy. Plus, it doubles as a breakfast treat if you’re feeling adventurous—blueberries and ricotta? Yes, please.

What really hooked me was the contrast of textures: the cake on top is fluffy and delicate, while the bottom pudding layer is silky and almost custardy. Plus, the ricotta adds a subtle tang and creaminess that’s just dreamy. And if you love blueberries, this cake brings them front and center—fresh, juicy, and perfectly sweetened.

Why You’ll Love This Recipe:

• Simple Ingredients – No weird stuff, just pantry staples and fresh fruit.
• Rich but Light – The ricotta keeps it creamy without heaviness.
• Beautiful Layers – Cake on top, pudding underneath—two desserts in one.
• Bursting with Blueberries – Fresh or frozen both work great.
• Great for All Occasions – From brunch to dessert, casual or fancy.
• No Fancy Equipment – Just a mixing bowl and a baking dish.
• Make-Ahead Friendly – Bake the day before and let flavors meld.

Ingredients You’ll Need:

• Fresh or frozen blueberries – I like fresh for the best texture, but frozen works in a pinch.
• Ricotta cheese – Full-fat or part-skim, it adds moisture and creaminess.
• All-purpose flour – For structure.
• Sugar – Granulated for sweetness.
• Eggs – To bind everything together.
• Milk – Whole or 2% for moisture.
• Butter – Melted, to add richness.
• Baking powder – To help the cake rise.
• Vanilla extract – For warmth and depth.
• Lemon zest – Brightens up the blueberries and balances sweetness.
• Salt – To enhance all the flavors.

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions):

Step 1: Preheat and prep

Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or similar size pan with butter or nonstick spray.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together:

• 1 cup all-purpose flour
• 1 cup sugar
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt

Set aside.

Step 3: Combine wet ingredients

In a large bowl, whisk:

• 3 large eggs
• 1 cup ricotta cheese
• ½ cup milk
• ½ cup melted butter (cooled slightly)
• 1 teaspoon vanilla extract
• Zest of 1 lemon

Mix until smooth and creamy.

Step 4: Bring it all together

Gradually add the dry ingredients to the wet, folding gently until just combined. Don’t overmix—some lumps are fine!

Step 5: Fold in blueberries

Gently fold 1 ½ cups fresh or frozen blueberries into the batter, saving a few for sprinkling on top.

Step 6: Bake

Pour the batter into the prepared pan and smooth the top. Scatter the reserved blueberries on top. Bake for 40–45 minutes, or until the top is golden and a toothpick inserted near the center comes out mostly clean.

Note: The bottom pudding layer will be slightly wobbly—that’s exactly what you want!

Step 7: Cool and serve

Let the cake cool for at least 30 minutes before serving. It tastes wonderful warm, but also great at room temperature or chilled.

Helpful Tips:

Fresh vs. frozen blueberries:
Both work well here. Frozen berries might add a bit more moisture, so keep an eye on baking time and doneness.

Ricotta texture:
If your ricotta is very wet, drain it in a fine mesh sieve for 10 minutes before using.

Make it ahead:
Bake a day in advance, cover, and refrigerate. Bring to room temperature or warm slightly before serving.

Serving ideas:
Dust with powdered sugar, drizzle with honey, or serve alongside whipped cream or vanilla ice cream for a special treat.

Storage:
Store leftovers covered in the fridge for up to 3 days.

Add a crunchy topping:
Try sprinkling a mix of brown sugar and sliced almonds or granola on top before baking for some texture.

Frequently Asked Questions (FAQs):

Can I use frozen blueberries?
Yes! Just don’t thaw them first to avoid excess moisture. Fold them in frozen and adjust baking time if needed.

Is ricotta necessary?
Ricotta gives the pudding cake its creamy texture, but you can experiment with cottage cheese (blended smooth) if needed.

Can I make this gluten-free?
You can substitute a 1:1 gluten-free baking flour blend, but be aware the texture may be slightly different.

How do I store leftovers?
Wrap tightly and keep refrigerated for up to 3 days. Warm slices before serving if you like.

Is this cake very sweet?
It’s moderately sweet—balanced by the tartness of lemon and blueberries. You can reduce sugar by 1/4 cup if you prefer less sweet.

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Blueberry Ricotta Pudding Cake is one of those rare desserts that feels fancy but is totally doable even on a busy day. It’s become a staple whenever I want something fresh, bright, and just a little special without hours in the kitchen.

Try it out, and let me know how it goes! I’d love to hear if you add any twists or special toppings. Happy baking!