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
Scale
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.
