Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blueberry Ricotta Pudding Cake: A Deliciously Unique Dessert


  • Author: meryem srhir
  • Total Time: 1 hour 5 minutes
  • Yield: 8 slices 1x

Description

This soft and tender cake blends creamy ricotta cheese with juicy blueberries for a moist, custard-like texture. It’s subtly sweet, easy to make, and perfect for breakfast, brunch, or a light dessert.


Ingredients

Scale
  • 1 cup ricotta cheese (whole milk recommended)

  • 3/4 cup granulated sugar

  • 3 large eggs

  • 1/2 cup unsalted butter, melted and cooled

  • 1 tsp vanilla extract

  • 1/2 tsp lemon zest (optional, for brightness)

  • 3/4 cup all-purpose flour

  • 1/2 tsp baking powder

  • 1/4 tsp salt

  • 1 cup fresh or frozen blueberries (do not thaw if frozen)

  • Powdered sugar, for dusting (optional)


Instructions

  1. Preheat Oven:
    Preheat to 350°F (175°C). Grease and line an 8-inch round or square baking pan with parchment.

  2. Mix Wet Ingredients:
    In a large bowl, whisk together ricotta, sugar, eggs, melted butter, vanilla, and lemon zest until smooth.

  3. Add Dry Ingredients:
    Stir in flour, baking powder, and salt until just combined.

  4. Add Blueberries:
    Gently fold in the blueberries. Pour the batter into the prepared pan.

  5. Bake:
    Bake for 45–50 minutes or until the center is just set and a toothpick comes out with a few moist crumbs.

  6. Cool & Serve:
    Let cool completely. Dust with powdered sugar before serving, if desired.

Notes

  • For a citrus twist, add 1 tbsp of lemon juice to the batter.

  • This cake keeps well in the fridge for 3–4 days—just bring to room temperature before serving.

  • Serve with whipped cream or a dollop of Greek yogurt for an extra treat.

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes

Nutrition

  • Calories: 260
  • Sugar: 14g
  • Sodium: 160mg
  • Fat: 16g
  • Saturated Fat: 9g
  • Carbohydrates: 23g
  • Fiber: 1g
  • Protein: 7g