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)
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.
Notes
- This cake has a moist, pudding-like texture from the ricotta and sour cream.
- Store leftovers covered in the refrigerator for up to 4 days.
- Flavors meld and intensify, making it even more delicious the next day.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired, American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 85 mg
