Blueberry Ricotta Pudding Cake

Introduction

If you’re in the mood for a dessert that’s light, refreshing, and just the right amount of indulgent, you’ve got to try this Blueberry Ricotta Pudding Cake. Imagine a fluffy, pillowy cake that’s perfectly balanced with sweet, juicy blueberries and the creamy richness of ricotta. Every bite is an airy, melt-in-your-mouth experience, with the tangy ricotta and the burst of fresh fruit coming together in a way that’s just… divine. It’s not too heavy, not too sweet—just pure, simple perfection.

This dessert is the perfect way to end any meal, and it comes together easily. Plus, it’s a little fancy, making it an ideal showstopper for dinner parties or gatherings. You’ll love how the ricotta keeps it super moist and adds a little extra richness without feeling overwhelming.

Trust me—once you try it, you’ll be dreaming of this cake long after the last bite.

Why You’ll Love Blueberry Ricotta Pudding Cake

Light Yet Rich: The texture is a perfect balance between light and creamy, thanks to the ricotta.

Fruit-Forward Flavor: Bursting with juicy blueberries in every bite, making it a treat for fruit lovers.

Easy to Make: Don’t let the fancy name fool you—this pudding cake comes together with just a few simple ingredients and minimal effort.

Versatile: Swap blueberries for any other berry or even stone fruits, depending on what’s in season. It’s the perfect base for customizing!

Impresses Every Time: Its delicate, pudding-like texture is something your friends and family will rave about.

Ingredients

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Ingredients in Blueberry Ricotta Pudding Cake

Ricotta Cheese: Adds richness and moisture to the cake, creating that tender, pudding-like texture.

Eggs: Essential for binding the ingredients and giving the cake structure.

Sugar: Sweetens the cake just the right amount.

Vanilla Extract: For a fragrant, comforting background flavor.

Milk: Helps loosen the batter and contribute to that soft texture.

Lemon Zest: A burst of citrus to brighten the flavor.

All-Purpose Flour: The base of the batter, giving it structure and lightness.

Baking Powder: To help the cake rise and become fluffy.

Blueberries: Fresh or frozen, they bring a burst of juicy sweetness to the cake.

Salt: Just a pinch to enhance all the flavors.

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a baking dish (an 8×8-inch square or similar works great).

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the ricotta, eggs, sugar, milk, and vanilla until smooth and well combined. Stir in the lemon zest for that fresh, citrusy flavor.

Step 3: Add the Dry Ingredients

In a separate bowl, whisk the flour, baking powder, and salt together. Gradually fold the dry ingredients into the wet mixture, stirring just until combined.

Step 4: Add the Blueberries

Gently fold in the blueberries, making sure they’re evenly distributed throughout the batter.

Step 5: Bake the Cake

Pour the batter into the prepared baking dish and spread it out evenly. Bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 6: Cool & Serve

Let the cake cool for 10–15 minutes before slicing. Serve warm or at room temperature, topped with a dusting of powdered sugar or a dollop of whipped cream if desired.

Nutrition Facts

Servings: 8
Calories per serving: [Calorie count per serving]

Preparation Time

Prep Time: 15 minutes
Cook Time: 40–45 minutes
Total Time: 55–60 minutes

How to Serve Blueberry Ricotta Pudding Cake

With Whipped Cream: A simple dollop of freshly whipped cream adds an extra indulgence.

As-is: This cake is plenty flavorful on its own, with the blueberries and ricotta taking center stage.

With Fresh Berries: Serve with a handful of fresh berries on top for a pop of color and extra fruitiness.

With Vanilla Ice Cream: Warm cake and ice cream? Yes, please!

For Brunch: Pair it with a cup of coffee or tea for a delightful brunch treat.

Additional Tips

Use Fresh or Frozen Blueberries: Either works well, but if you use frozen, don’t thaw them beforehand to avoid extra moisture in the batter.

Ricotta Texture: Make sure the ricotta is smooth for the best results. If it’s too thick, you can blend it for a creamier texture.

Substituting the Fruit: This recipe is incredibly versatile—swap blueberries for raspberries, blackberries, or even chopped peaches for a different flavor.

Make Ahead: The pudding cake can be baked a day ahead. Let it cool completely, store in an airtight container, and warm it up before serving.

Freezing: You can freeze leftovers in an airtight container for up to a month. Just thaw and warm up when ready to serve.

FAQ Section

Q1: Can I make this cake ahead of time?
A1: Yes! You can bake it a day in advance. Let it cool completely, store it in an airtight container, and warm it up when ready to serve.

Q2: Can I use other fruits instead of blueberries?
A2: Absolutely! Raspberries, blackberries, or even chopped peaches would work wonderfully in this cake.

Q3: Can I use a different type of cheese besides ricotta?
A3: Ricotta is key for the texture and flavor, but mascarpone or cream cheese can be used as a substitute for a slightly different flavor profile.

Q4: Can I use a dairy-free alternative?
A4: You can substitute the milk with a plant-based option (like almond or oat milk) and use dairy-free ricotta or a similar vegan cheese.

Q5: Can I make this gluten-free?
A5: Yes, you can use a gluten-free flour blend to make this recipe gluten-free. Just make sure it’s one designed for baking.

Q6: How do I store leftovers?
A6: Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.

Q7: Can I freeze this cake?
A7: Yes, you can freeze the cake for up to 1 month. Let it cool completely, wrap tightly in plastic wrap, and store in a freezer-safe container.

Q8: How can I make this cake more indulgent?
A8: Add a scoop of vanilla ice cream or a drizzle of lemon glaze on top for extra richness.

Q9: What should the texture be like?
A9: The cake should be light, airy, and soft, with a slight pudding-like texture in the center due to the ricotta.

Q10: Can I use a different sweetener?
A10: You can use honey, maple syrup, or coconut sugar instead of regular sugar, but note that it may slightly affect the texture.

Conclusion

The Blueberry Ricotta Pudding Cake is the perfect combination of creamy, fluffy, and fruity—a dessert that’s both comforting and a little bit special. It’s easy to make, versatile, and a total crowd-pleaser. Whether it’s a weeknight treat, a special brunch dish, or something to wow guests at a gathering, this cake is sure to leave everyone asking for the recipe.

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