Description
A delightful Blueberry Ricotta Pudding Cake that combines the creamy richness of ricotta cheese with the sweet burst of fresh blueberries, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups fresh blueberries
- 1 cup ricotta cheese
- 1/2 cup milk
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1 tbsp lemon zest (optional)
- 2 large eggs
- 1 tsp vanilla extract
- Powdered sugar, for dusting (optional)
Instructions
- 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.
- Toss the fresh blueberries with 1 tablespoon of all-purpose flour in a small bowl.
- Whisk together the ricotta cheese, sugar, eggs, vanilla extract, milk, lemon zest if using, salt, and baking powder in a large mixing bowl.
- Gradually stir in the remaining flour until fully incorporated to form a thick batter.
- Fold the floured blueberries into the batter gently with a spatula.
- Pour the batter into the prepared cake pan and spread it out evenly.
- Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted comes out clean.
- Allow the pudding cake to cool for about 10 minutes after baking.
- Dust with powdered sugar before serving, if desired.
Notes
Serve warm or at room temperature. Can store in the fridge for up to 3 days or freeze for up to a month.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg