Description
This Blueberry Ricotta Pudding Cake is a moist and delicate dessert featuring fresh blueberries folded into a creamy ricotta cheese batter. Baked until golden and dusted with powdered sugar, this cake combines the richness of ricotta with a subtle hint of citrus from lemon zest, making it a perfect treat for any occasion.
Ingredients
Scale
Fruits
- 1 1/2 cups fresh blueberries
Dairy
- 1 cup ricotta cheese
- 1/2 cup milk
Baking Staples
- 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)
- Powdered sugar, for dusting (optional)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or an 8×8-inch square baking dish thoroughly to prevent sticking.
- Toss Blueberries with Flour: In a small bowl, gently toss the fresh blueberries with 1 tablespoon of all-purpose flour. This step helps prevent them from sinking to the bottom of the cake while baking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the 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 remaining all-purpose flour into the wet mixture until fully incorporated, ensuring there are no lumps.
- Fold in Blueberries: Gently fold the floured blueberries into the batter, taking care not to crush them and to distribute them evenly.
- Bake the Cake: Pour the batter into the prepared cake pan and spread it evenly using a spatula. Bake in the preheated oven for 35 to 40 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the cake from the oven and allow it to cool for about 10 minutes. Dust the top with powdered sugar if desired. Serve warm or at room temperature for the best flavor and texture.
Notes
- Use fresh blueberries for the best texture and flavor; frozen blueberries may release more moisture.
- Tossing blueberries in flour is crucial to keep them from sinking during baking.
- Add lemon zest for a fresh, citrusy aroma that complements the ricotta and blueberries.
- This pudding cake is best enjoyed the same day but can be stored covered at room temperature for up to 2 days.
- Serve with a dollop of whipped cream or vanilla ice cream for an indulgent touch.
