Description
Blueberry Ricotta Pudding Cake is a heavenly dessert that perfectly blends creamy ricotta and sweet blueberries in a light, fluffy cake. Ideal for brunch or an after-dinner treat, this easy-to-make delight fills your kitchen with an inviting aroma and is sure to impress your guests. With its beautiful presentation and delicious taste, it’s the ultimate crowd-pleaser for any occasion.
Ingredients
Scale
- 1 cup fresh blueberries
- 1 cup whole-milk ricotta cheese
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 3 large eggs (room temperature)
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a large bowl, whisk together ricotta cheese, sugar, eggs, vanilla extract, and salt until smooth.
- In another bowl, mix flour and baking powder, then gradually add to the wet ingredients until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35-40 minutes or until golden brown and a toothpick comes out clean.
- Let cool in the pan for ten minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice - approximately 80g
- Calories: 220
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg