Blueberry Ricotta Pudding Cake
Blueberry Ricotta Pudding Cake is a light and fluffy dessert that combines the sweetness of fresh blueberries with creamy ricotta cheese, creating a delightful treat perfect for any occasion. This easy-to-make cake fills your kitchen with inviting aromas reminiscent of summer mornings. Ideal for brunch or dessert, each slice offers a burst of flavor that will leave your guests asking for more.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup whole milk ricotta cheese
- 3/4 cup granulated sugar
- 2 large eggs (room temperature)
- 1 tsp pure vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat ricotta and sugar until creamy. Add eggs one at a time and mix until smooth.
- Gradually fold in dry ingredients into the ricotta mixture until just combined. Gently fold in blueberries.
- Pour batter into the prepared pan and smooth the top. Bake for 30-35 minutes or until golden brown and a toothpick comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
Keywords: For added flavor, consider mixing in lemon zest or substituting blueberries with raspberries or strawberries. To store leftovers, keep them in an airtight container in the fridge for up to three days.