If you’re on the hunt for a dessert that’s as charming as it is delicious, look no further than this BurstinBlueberry Ricotta Pudding Cake Recipe. Imagine a cake that’s delightfully light with a tender, custard-like center, dotted generously with juicy blueberries that literally burst in your mouth with each bite, all wrapped up in a subtle swirl of lemon and creamy ricotta. It’s the perfect union of freshness and richness, bringing a burst of summer sweetness to your table anytime of the year. Whether you’re serving it for a cozy family Sunday or as the star of your next brunch, this Bursting Blueberry Ricotta Pudding Cake Recipe is bound to become your new go-to sweet treat.

Bursting Blueberry Ricotta Pudding Cake Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, fresh ingredients is the first step towards creating this luscious pudding cake. Each component plays a vital role in building the cake’s incredible texture and bright flavor profile, striking the perfect balance between creamy, sweet, and tangy.

Salted butter: Provides rich flavor and keeps the cake moist and tender.
Granulated sugar: Sweetens the cake while feeding the batter’s structure.
Lemon zest: Adds vibrant citrus notes that brighten the entire dessert.
Large eggs: Help bind ingredients and create a fluffy, airy texture.
Whole milk ricotta cheese: Brings creaminess and a mild tang that makes this cake stand out.
Milk or cream: Keeps the batter smooth and moist.
Vanilla extract: Infuses a warm scent and subtle sweetness.
All-purpose flour: The base that gives structure to the cake.
Baking powder: Ensures the cake rises beautifully and stays light.
Salt: Balances the flavors and enhances sweetness.
Fresh or frozen blueberries: The star ingredient, bursting with juice and freshness.
Whole wheat or all-purpose flour (for tossing blueberries): Keeps the berries from sinking during baking.
Blueberry jam: Swirled into the batter for a touch of extra fruity sweetness.
Whipped cream: Optional but highly recommended for serving, adding airy richness.
Lemon juice, coarse sugar, powdered sugar, flaked salt (for glaze): A delicate finish that ties all the flavors together.

How to Make Bursting Blueberry Ricotta Pudding Cake Recipe

Step 1: Prepare Your Pan and Preheat the Oven

Start by preheating your oven to 350°F and preparing a 9-inch springform pan. Butter the pan thoroughly and line the bottom with parchment paper. This ensures your pudding cake will come out perfectly intact and prevent sticking, making your presentation flawless.

Step 2: Cream Butter, Sugar, and Lemon Zest

Using an electric mixer, beat the softened butter, granulated sugar, and fresh lemon zest together until the mixture becomes light and fluffy—this usually takes around 3 to 5 minutes. This step is crucial because it traps air in the butter, helping your pudding cake achieve that beautifully tender crumb and citrusy aroma.

Step 3: Add Egg Yolks, Ricotta, and Flavorings

Next, add the egg yolks one at a time, mixing well after each addition. Incorporate the creamy ricotta cheese and vanilla extract. These ingredients add moisture, richness, and a delicate tang that elevates the cake beyond ordinary.

Step 4: Combine Dry Ingredients and Milk

In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add these dry ingredients to your wet mixture, beating until combined. Then stream in the milk slowly, stirring gently until the batter is smooth and ready for its next step.

Step 5: Whip Egg Whites and Fold Into Batter

Whip the egg whites separately until they form stiff peaks. This provides incredible lightness to your pudding cake. Gently fold the egg whites into the batter, being careful not to deflate them—this gentle touch is what makes the cake airy and soft inside.

Step 6: Prepare and Fold in Blueberries

Toss the fresh or frozen blueberries with a tablespoon of flour. This little trick keeps the berries suspended throughout the batter and prevents them from sinking to the bottom. Fold the blueberries carefully into the batter, ensuring an even distribution of those delightful bursts of flavor.

Step 7: Swirl Jam and Bake

Pour the batter into your prepared pan, then spoon dollops of blueberry jam across the top. Use a knife or skewer to gently swirl the jam through the batter, creating beautiful streaks of color and flavor. Bake for 50 to 60 minutes, tenting the cake with foil after 30 minutes to prevent the top from browning too much. The cake is done when it is set with a slight jiggle in the center.

Step 8: Add Glaze and Serve

Mix together powdered sugar, lemon juice, coarse sugar, and a pinch of flaked salt to create a thin glaze. Pour this over the warm cake, letting it drip down the sides for a glossy, tangy finish. Serve the Bursting Blueberry Ricotta Pudding Cake Recipe warm, ideally with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate indulgence.

How to Serve Bursting Blueberry Ricotta Pudding Cake Recipe

Garnishes

Adding a touch of fresh garnishes can turn this already divine pudding cake into a showstopper. Fresh blueberries scattered on top complement the sweet and tart spirals inside, while a light sprinkle of powdered sugar adds a delicate snowy effect. A few sprigs of fresh mint or a zest of lemon peel can give your presentation a bright, refreshing edge that invites compliments before the first bite.

Side Dishes

This pudding cake pairs beautifully with a variety of simple sides. A dollop of homemade whipped cream or a scoop of premium vanilla ice cream provides cool creaminess to contrast the warm cake. For a brunch or light dessert, serve alongside a fresh fruit salad incorporating citrus and berries to echo the cake’s flavors, making the meal feel vibrant and balanced.

Creative Ways to Present

For a special gathering, slice the pudding cake into squares and serve in individual glass dishes, drizzled with extra blueberry jam and adorned with whipped cream rosettes. You can also layer thin slices between layers of whipped mascarpone for a decadent dessert parfait. Alternatively, serve the cake warm with a side of lemon-infused crème fraîche to add a tangy sophistication that’s sure to wow your guests.

Make Ahead and Storage

Storing Leftovers

Leftover Bursting Blueberry Ricotta Pudding Cake Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. Keep it chilled to maintain the custardy texture, but bring to room temperature before serving to enjoy the full creaminess and flavor.

Freezing

You can freeze the cake if you want to enjoy it later. Wrap cooled slices tightly in plastic wrap and foil, then place in a freezer-safe bag. It will stay fresh for up to 2 months. Thaw overnight in the fridge and warm gently before serving to bring back the tender softness.

Reheating

When ready to enjoy again, reheat your pudding cake in the oven at 325°F for 10 to 15 minutes or until warm throughout. Avoid microwaving if possible, as gentle warming preserves the beautiful texture and prevents the cake from drying out.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work perfectly in this recipe. Just be sure to toss them with flour before folding into the batter to prevent them from sinking and to keep your cake evenly dotted with berries.

Is ricotta cheese necessary, or can I substitute it?

Ricotta is key for the creamy texture and subtle tang in this pudding cake. However, if you don’t have ricotta, you can try replacing it with full-fat cottage cheese that’s been finely blended to a smooth consistency, though the flavor and texture will be slightly different.

How do I know when the cake is done baking?

The pudding cake is set when the edges are firm and the center has a slight jiggle but is not liquid. A toothpick inserted near the center should come out with a few moist crumbs but not wet batter.

Can I make this cake dairy-free?

For a dairy-free version, substitute the ricotta with a plant-based ricotta alternative or silken tofu, use a non-dairy milk or cream substitute, and swap butter with a vegan butter. The texture will be close but might vary slightly.

What’s the best way to serve leftovers?

Leftovers are fantastic served warm, topped with fresh whipped cream or a dollop of yogurt. Reheating gently in the oven helps restore its luscious texture, making it taste fresh and indulgent.

Final Thoughts

There’s a pure joy in baking something that manages to be both effortlessly simple and irresistibly delicious, and this Bursting Blueberry Ricotta Pudding Cake Recipe hits that sweet spot perfectly. With every bite bursting with juicy blueberries and silky ricotta richness, it brings sunshine to the table no matter the season. I truly hope you enjoy making and sharing this cake as much as I do—it’s one of those desserts that quickly becomes a beloved classic in any household. Give it a try, and watch it disappear fast!

Bursting Blueberry Ricotta Pudding Cake Recipe

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4.2 from 43 reviews

Author: admin
Total Time: 1 hour 20 minutes
Yield: 8 servings 1x

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Description

This Bursting Blueberry Ricotta Pudding Cake is a moist and fluffy dessert that combines the creamy richness of ricotta with the tart sweetness of fresh blueberries and lemon zest. Baked to perfection with a tender crumb and topped with a tangy lemon glaze, this cake is perfect for any occasion, served warm alongside whipped cream or ice cream.

Ingredients

Scale

Cake Batter

1 stick (8 tablespoons) salted butter, at room temperature
3/4 cup granulated sugar
2 tablespoons lemon zest
3 large eggs, at room temperature (separated)
1 cup whole milk ricotta cheese
1/2 cup milk or cream, at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups fresh or frozen blueberries
1 tablespoon whole wheat or all-purpose flour (for blueberries)
2 tablespoons blueberry jam

Glaze

2 tablespoons lemon juice
3 tablespoons coarse sugar
1/2 cup powdered sugar
Pinch of flaked salt

For Serving

Whipped cream or ice cream

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Instructions

Prepare Pan and Preheat Oven: Preheat your oven to 350°F (175°C). Butter a 9-inch springform pan thoroughly and line the bottom with parchment paper to ensure easy release of the cake after baking.
Mix Butter, Sugar, and Lemon Zest: In a mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and lemon zest together until the mixture is light, pale, and fluffy, which should take about 3 to 5 minutes.
Add Egg Yolks and Dairy: Beat in the egg yolks until combined. Then, mix in the ricotta cheese and vanilla extract until smooth and creamy.
Incorporate Dry Ingredients and Milk: Sift together the all-purpose flour, baking powder, and salt, then gradually mix these dry ingredients into the batter. Stream in the milk or cream while mixing until you have an even, smooth batter.
Whip Egg Whites: In a separate clean bowl, whisk the egg whites with an electric mixer until stiff peaks form, which usually takes 3 to 5 minutes.
Fold Egg Whites Into Batter: Gently fold the beaten egg whites into the batter in batches, being careful not to deflate the mixture. Combine until no streaks remain and the batter is uniformly smooth.
Prepare Blueberries: Toss the fresh or frozen blueberries with 1 tablespoon of flour to prevent them from sinking. Gently fold the floured blueberries into the batter until evenly distributed.
Assemble and Add Jam: Pour the batter into the prepared springform pan, smoothing the surface. Dollop the blueberry jam on top and use a knife or skewer to swirl it gently through the batter to create blueberry streaks.
Bake the Cake: Bake in the preheated oven for 50 to 60 minutes. To prevent over-browning, tent the cake with aluminum foil halfway through baking (around 30 minutes). Bake closer to 55 minutes for a moist, soft cake or longer for a more set texture.
Make the Lemon Glaze: While the cake is baking or cooling, whisk together lemon juice, coarse sugar, powdered sugar, and a pinch of flaked salt in a bowl until the glaze is smooth and slightly thin.
Glaze and Serve: Once the cake is out of the oven and slightly cooled but still warm, pour the lemon glaze evenly over the top. Serve slices warm topped with whipped cream or ice cream for an extra indulgent touch.

Notes

Use room temperature ingredients for a smoother batter and better cake texture.
Tossing blueberries with flour helps distribute them evenly in the batter and prevents sinking.
Tenting the cake with foil mid-baking prevents the top from burning while the center cooks through.
This cake is delicious served warm but also tastes great at room temperature.
Substitute blueberry jam with any berry jam if preferred.

Prep Time: 25 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American