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
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
