If you’re looking for a dessert that feels both cozy and elegant, this Blueberry Ricotta Pudding Cake Recipe is exactly what you need. Imagine tender, moist cake with luscious pockets of juicy blueberries and the creamy touch of ricotta cheese that adds a subtle richness unlike any other dessert. Lightly sweet, with a hint of lemon zest, this pudding cake strikes the perfect balance between cake and custard, making it a delightful treat for breakfast, brunch, or an after-dinner indulgence. It’s simple to make yet wonderfully impressive—a dish that’s guaranteed to become a new favorite in your baking repertoire.
Ingredients You’ll Need
Every ingredient in this Blueberry Ricotta Pudding Cake Recipe plays an essential role in creating its unique texture and flavor. Fresh blueberries bring bursts of vibrant juiciness, ricotta cheese lends creaminess, and the lemon zest adds a bright, fresh note to balance the sweetness perfectly.
- Fresh blueberries: Use ripe, plump berries for the best flavor and to create juicy pockets throughout the cake.
- Ricotta cheese: This cheese adds creaminess and moisture without weighing down the batter, keeping the cake light.
- All-purpose flour: Provides the structure; tossing blueberries in a bit of flour prevents them from sinking.
- Sugar: Sweetens the cake just right, letting the natural blueberry flavor shine through.
- Large eggs: Helps bind the ingredients and adds richness.
- Vanilla extract: Enhances the overall flavor with a warm, aromatic note.
- Salt: Balances sweetness and intensifies flavors.
- Baking powder: Lightens the texture for that perfect pudding-cake consistency.
- Milk: Adds moisture and helps bring the batter together smoothly.
- Lemon zest (optional): Adds a refreshing citrus brightness that pairs beautifully with blueberries.
- Powdered sugar (optional): For a delicate dusting that adds a pretty finishing touch.
How to Make Blueberry Ricotta Pudding Cake Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan or an 8×8-inch square baking dish to ensure your pudding cake won’t stick and will bake evenly. This step sets the stage for a perfectly baked cake with a golden-brown top.
Step 2: Prepare the Blueberries
In a small bowl, gently toss the fresh blueberries with a tablespoon of flour. This clever trick keeps the berries suspended throughout the cake instead of sinking to the bottom, ensuring that every bite has that lovely burst of blueberry goodness.
Step 3: Make the Cake Batter
In a large mixing bowl, whisk together creamy ricotta cheese, sugar, eggs, vanilla extract, milk, optional lemon zest, salt, and baking powder. Whisk until everything is smooth and well combined. This blend creates the luscious batter that will give your pudding cake its signature creamy, tender crumb.
Step 4: Incorporate the Flour
Slowly add the all-purpose flour to the wet ingredients, stirring until the batter is smooth and fully combined. The flour provides the structure needed while keeping the texture soft, making the final cake more pudding-like in its softness.
Step 5: Fold in the Blueberries
Carefully fold the prepared blueberries into the batter, making sure not to crush them. This step keeps the berries intact, allowing each piece of cake to burst with juicy blueberry flavor, resulting in a beautiful mosaic of fruit throughout the cake.
Step 6: Bake the Cake
Pour the batter into your prepared pan and spread it out evenly. Bake for 35 to 40 minutes, or until the top is beautifully golden brown and a toothpick inserted into the center comes out clean. The cake should have a soft, pudding-like texture inside that makes it irresistibly moist.
Step 7: Cool and Serve
Let the pudding cake cool for about 10 minutes. If you like, dust it lightly with powdered sugar for an elegant touch. This cake is delicious served warm or at room temperature, and every bite will feel like a comforting hug with a fruity surprise.
How to Serve Blueberry Ricotta Pudding Cake Recipe
Garnishes
A simple dusting of powdered sugar adds a snowy sweetness and a pretty finish to your pudding cake. Fresh mint leaves or a dollop of whipped cream complement the blueberry flavors beautifully and elevate the presentation for guests.
Side Dishes
Serve alongside a scoop of vanilla ice cream or a spoonful of Greek yogurt for extra creaminess. A fresh fruit salad on the side can add a crisp, refreshing contrast that pairs perfectly with the richness of the cake.
Creative Ways to Present
For a charming brunch centerpiece, serve the Blueberry Ricotta Pudding Cake Recipe in individual ramekins or cups, topped with a few whole blueberries and a sprig of mint. You can also layer it in a trifle dish with whipped cream and blueberry compote to create a stunning layered dessert.
Make Ahead and Storage
Storing Leftovers
Place any leftover pudding cake in an airtight container and store it in the refrigerator. It should stay fresh for up to 3 days, allowing you to enjoy the flavors without sacrificing texture.
Freezing
If you want to save some for later, wrap the cake tightly in plastic wrap and then foil, or place it in a freezer-safe container. It freezes well for up to 1 month. Thaw in the fridge overnight before reheating or serving at room temperature.
Reheating
Warm slices gently in a microwave for about 20 seconds or in a low oven (around 300°F) for 10 minutes to bring back that fresh-baked warmth. Avoid overheating to keep the pudding cake moist and tender.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work well in this recipe. Just be sure to thaw and drain them well before tossing with flour to prevent excess moisture from affecting the batter.
Is ricotta cheese necessary in this pudding cake?
Ricotta cheese is key to the cake’s creamy texture and subtle richness. It adds moisture without heaviness, so while you might substitute with cottage cheese, ricotta remains the best choice for authentic flavor and texture.
Can this recipe be made gluten-free?
Absolutely! Swap the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure the baking powder is also gluten-free. The texture might be slightly different but still delicious.
Why do we toss the blueberries in flour?
Tossing blueberries in flour prevents them from sinking to the bottom of the cake during baking. This keeps the berries evenly distributed throughout, ensuring each bite has those delightful blueberry pops.
Can I make this pudding cake vegan?
Adjusting this exact recipe to be fully vegan is tricky because ricotta cheese and eggs contribute essential texture and structure. However, you could experiment with plant-based ricotta substitutes and egg replacements though results may vary.
Final Thoughts
If you’ve been searching for a dessert that’s both comforting and elegant, the Blueberry Ricotta Pudding Cake Recipe is a must-try. Its delightful combination of creamy ricotta, fresh blueberries, and tender cake layers is pure magic in every bite. Whether you’re treating yourself or impressing friends, this pudding cake never fails to bring smiles and satisfy cravings. So go ahead—bake it, share it, and enjoy every delicious moment!
Print
Blueberry Ricotta Pudding Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Blueberry Ricotta Pudding Cake is a delightful, moist dessert that combines fresh blueberries with creamy ricotta cheese, resulting in a light and tender cake with a subtle citrus hint from lemon zest. Perfect for any occasion, it offers a perfect balance of sweetness and freshness, finished with a dusting of powdered sugar for an elegant touch.
Ingredients
Fruit
- 1 1/2 cups fresh blueberries
Dairy
- 1 cup ricotta cheese
- 1/2 cup milk
Baking Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1 tbsp lemon zest (optional, for a hint of citrus)
Garnish
- Powdered sugar, for dusting (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or an 8×8-inch square baking dish to prevent sticking.
- Prepare the Blueberries: In a small bowl, toss the fresh blueberries with 1 tablespoon of flour. This step helps prevent the blueberries from sinking during baking, ensuring an even distribution throughout the cake.
- Make the Cake Batter: In a large mixing bowl, whisk together ricotta cheese, sugar, eggs, vanilla extract, milk, lemon zest (if using), salt, and baking powder until the mixture is smooth and well combined.
- Add Flour: Gradually stir in the flour to the wet ingredients until fully incorporated, forming a consistent batter.
- Fold in Blueberries: Gently fold the floured blueberries into the batter, being careful not to crush the berries, to maintain their shape and texture.
- Bake the Cake: Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the pudding cake to cool for about 10 minutes. Dust with powdered sugar before serving if desired. This cake is delicious served warm or at room temperature.
Notes
- You can substitute lemon zest with orange zest for a different citrus flavor.
- Be gentle when folding the blueberries to avoid breaking them and turning the batter purple.
- For a gluten-free version, replace all-purpose flour with a gluten-free flour blend.
- This cake pairs beautifully with whipped cream or a scoop of vanilla ice cream.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
