Blueberry Ricotta Pudding Cake
This Blueberry Ricotta Pudding Cake is ultra-moist, lightly sweet, and bursting with juicy blueberries. Ricotta cheese gives it a creamy, custard-like texture, while lemon zest adds a refreshing brightness. Perfect for brunch, dessert, or afternoon tea
Ingredients
- 1 cup ricotta cheese
- 3 large eggs
- ¾ cup granulated sugar
- ⅓ cup melted butter or neutral oil
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1 tbsp lemon juice
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup fresh or frozen blueberries if frozen, do not thaw
- 1 tbsp flour for tossing with blueberries
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line with parchment paper.
- Mix wet ingredients: In a large bowl, whisk together ricotta, eggs, sugar, melted butter, vanilla, lemon zest, and lemon juice until smooth.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Combine and stir: Add the dry ingredients to the ricotta mixture and stir until just combined. Do not overmix.
- Prepare blueberries: Toss the blueberries in 1 tbsp flour, then gently fold them into the batter.
- Bake: Pour the batter into the prepared pan and bake for 40–45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Cool and serve: Let cool in the pan for 10 minutes before transferring to a wire rack. Serve warm or chilled, optionally dusted with powdered sugar.
Notes
- For an extra touch, serve with whipped cream or a dollop of Greek yogurt.
- You can use part-skim or whole milk ricotta.
- Store leftovers in the fridge for up to 3 days.