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Blueberry Ricotta Pudding Cake

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A delightful and easy-to-make pudding cake that combines creamy ricotta, fresh blueberries, and a hint of lemon zest, creating a comforting dessert experience.

Ingredients

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  • 1 1/2 cups fresh blueberries
  • 1 cup ricotta cheese
  • 1/2 cup milk
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1 tbsp lemon zest (optional)
  • 2 large eggs
  • 1 tsp vanilla extract
  • Powdered sugar (for dusting, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or an 8×8-inch square baking dish.
  2. Toss the fresh blueberries with 1 tablespoon of all-purpose flour in a small bowl.
  3. In a large mixing bowl, whisk together the ricotta cheese, sugar, eggs, vanilla extract, milk, lemon zest (if using), salt, and baking powder until smooth.
  4. Gradually stir in the remaining flour until fully incorporated to form a thick batter.
  5. Fold the floured blueberries gently into the batter.
  6. Pour the batter into the prepared cake pan and spread it evenly.
  7. Bake for 35 to 40 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
  8. Allow the cake to cool for 10 minutes. Dust with powdered sugar before serving. Serve warm or at room temperature.

Notes

For people with diabetes, consider using sugar substitutes like stevia or monk fruit. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.glutenfreez.com/blueberry-ricotta-pudding-cake/