If you’ve been yearning for a dessert that’s plush, fruity, and just the right degree of decadent, let me introduce you to Blueberry Ricotta Pudding Cake. This stunning bake blends juicy bursts of blueberry, zesty lemon, and the irresistible creaminess of ricotta into a single, showstopping cake. Every forkful is a celebration of flavors and textures: moist and gently tangy crumb, pudding-like softness, and a crown of sun-kissed berries. It’s easy enough for a weeknight treat, yet elegant enough to anchor a special gathering—trust me, friends and family will ask for the recipe, so keep it handy!

Blueberry Ricotta Pudding Cake Recipe - Recipe Image

Ingredients You’ll Need

This Blueberry Ricotta Pudding Cake showcases how simple ingredients, when thoughtfully combined, create pure magic. Each component plays a delightful role, from luscious ricotta and tart lemon to those pops of blueberry that bring both flavor and color. Here’s what you’ll need—and why each one matters.

All-purpose flour: Gives the cake its structure without making it too dense.
Baking powder: Ensures your cake rises beautifully with a delicate crumb.
Salt: Enhances all the bright, sweet, and tangy flavors.
Unsalted butter (softened): Adds richness and keeps the cake ultra-moist.
Granulated sugar: Sweetens the cake and helps achieve a lovely golden top.
Large eggs: Bind everything together and give the pudding cake a light, tender texture.
Vanilla extract: Deepens the overall flavor with a gentle warmth.
Lemon zest: Offers up a fresh, zingy brightness that pairs naturally with blueberries.
Whole milk ricotta cheese: The star ingredient for that luscious, creamy, pudding-like crumb.
Sour cream: Balances moisture, adding a subtle tang and extra tenderness to the cake.
Fresh or frozen blueberries (tossed with a little flour): The juicy surprise in every bite; flour helps keep them suspended in the batter.
Powdered sugar (optional): For a delicate, bakery-style dusting on top.

How to Make Blueberry Ricotta Pudding Cake

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 350°F (175°C). While it’s warming up, grease the sides of a 9-inch springform pan and line the bottom with parchment paper. This trick guarantees an easy release and keeps every slice of your Blueberry Ricotta Pudding Cake extra pretty.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This quick step evenly distributes the leavening and salt throughout the flour and helps ensure a uniform crumb from edge to edge.

Step 3: Cream Butter and Sugar

Grab a large mixing bowl and cream the softened butter and granulated sugar together until the mixture becomes light, fluffy, and pale. This will take several minutes—don’t rush! The extra air gives that signature tender result everyone adores in a pudding cake.

Step 4: Add Eggs, Vanilla, and Lemon Zest

Beat in the eggs, one at a time, mixing thoroughly after each addition. Stir in the vanilla extract and lemon zest, infusing the batter with those fragrant, sunny notes that make this cake sing.

Step 5: Fold in Ricotta and Sour Cream

Switch to a spatula and gently fold the creamy ricotta and tangy sour cream into your batter. This part is honestly so satisfying—the batter transforms into a rich, pudding-like base before your eyes.

Step 6: Combine with Dry Ingredients

Add the bowl of dry ingredients gradually, mixing just until combined. Overmixing can toughen the cake, so aim for barely incorporated for maximum tenderness.

Step 7: Gently Add Blueberries

Toss your blueberries with a tablespoon of flour, then gently fold them into the batter. The flour keeps them from sinking and ensures you’ll find blueberries in every generous slice.

Step 8: Bake and Cool

Spread the batter smoothly into the prepared baking pan and bake for 50 to 60 minutes, or until a toothpick in the center comes out with just a few moist crumbs. Cool in the pan for 15 minutes before releasing the springform. For a sweet finish, shower with powdered sugar once completely cooled.

How to Serve Blueberry Ricotta Pudding Cake

Garnishes

Freshly dusted powdered sugar is classic, but you can dress up your Blueberry Ricotta Pudding Cake with fresh blueberries, extra lemon zest, or a few mint leaves for color. If you’re feeling fancy, a dollop of whipped cream or sliver of candied lemon peel adds a special touch.

Side Dishes

Pair this cake with a scoop of lemon sorbet for a light, refreshing contrast, or serve alongside berries tossed in a splash of limoncello. It’s also delightful with cold brew coffee or a glass of Moscato for a sweet brunch or dessert board.

Creative Ways to Present

Try slicing the Blueberry Ricotta Pudding Cake into mini squares for a party platter, or serve warm wedges in a shallow bowl with a drizzle of vanilla cream. For a twist, layer leftover cake with whipped cream and extra berries for a quick trifle.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Blueberry Ricotta Pudding Cake covered (or in an airtight container) in the refrigerator for up to 4 days. The flavors deepen as it rests, so that “next day” slice is always a treat.

Freezing

This cake freezes surprisingly well thanks to the moisture from the ricotta and sour cream. Wrap individual slices tightly in plastic wrap and freeze in a sealed container for up to two months. Thaw overnight in the fridge before enjoying.

Reheating

Bring chilled slices to room temperature for the best crumb. If you crave warmth, pop a slice in the microwave on low for about 15–20 seconds, or gently reheat in a low oven. Warm cake with melting blueberries is hard to beat!

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Just make sure to toss frozen berries in flour so they don’t sink, and use them straight from the freezer without thawing. This prevents the batter from becoming too wet.

Why is my cake so moist inside?

That luscious, almost pudding-like texture is part of the charm of Blueberry Ricotta Pudding Cake! The combination of ricotta and sour cream keeps it incredibly soft. If yours feels underbaked, check your oven temperature or give it a few extra minutes, but a moist crumb is normal.

Can I make this cake gluten-free?

Yes, simply use a measure-for-measure gluten-free all-purpose flour blend. Double-check that your baking powder is gluten-free, too. The result will still be tender and just as tasty.

Do I need a springform pan?

It’s recommended for easy removal, but if you don’t have one, a well-greased and parchment-lined 9-inch round cake pan will work. Just be gentle when turning the cake out to avoid breaking that lovely crust.

Is Blueberry Ricotta Pudding Cake better warm or cold?

Honestly, there’s no wrong way—enjoy it slightly warm for a melty, pudding-like experience, or chilled the next day when the flavors have deepened even more. Try both and see which you prefer!

Final Thoughts

Blueberry Ricotta Pudding Cake has a way of winning hearts from the very first bite—moist, creamy, and bursting with berries, it’s the kind of dessert that belongs in your regular rotation. Whether you share it at a family table, bring it to a celebration, or treat yourself on an ordinary afternoon, don’t hesitate to give this one a try. You’ll be so glad you did!

Blueberry Ricotta Pudding Cake Recipe

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4.7 from 23 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 10 slices 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of blueberries and ricotta with this Blueberry Ricotta Pudding Cake. This moist and tender cake has a pudding-like texture and bursts of juicy blueberries in every bite. Perfect for dessert or a sweet treat any time of day.

Ingredients

Scale

Dry Ingredients:

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt

Wet Ingredients:

1/2 cup unsalted butter (softened)
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
Zest of 1 lemon
1 cup whole milk ricotta cheese
1/2 cup sour cream

Additional:

1 1/2 cups fresh or frozen blueberries (tossed with 1 tablespoon flour)
Powdered sugar for dusting (optional)

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Instructions

Preheat and Prepare: Preheat oven to 350°F (175°C) and grease a 9-inch springform pan, lining the bottom with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
Cream Butter and Sugar: In a large mixing bowl, cream butter and sugar until light and fluffy.
Add Wet Ingredients: Add eggs one at a time, mixing well. Stir in vanilla extract and lemon zest.
Combine and Bake: Fold in ricotta cheese and sour cream, then gradually add dry ingredients. Gently fold in blueberries. Spread batter into pan and bake for 50-60 minutes.
Cool and Serve: Cool in the pan for 15 minutes before releasing the springform. Dust with powdered sugar if desired before serving.