Description
Blueberry Ricotta Pudding Cake is a dreamy dessert that combines creamy ricotta and juicy blueberries into a fluffy, moist delight. This cake is perfect for any occasion, from breakfast to brunch or as an impressive dessert. With minimal effort required, you can whip up this crowd-pleaser that not only tastes divine but also looks stunning on the table. Each slice offers a delightful blend of flavors and textures that will leave your guests asking for more.
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
- 2 large eggs (room temperature)
- 1/4 cup unsalted butter (melted)
- 1 tsp pure vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a round cake pan.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix ricotta cheese, eggs, melted butter, and vanilla until smooth.
- Gently fold the wet ingredients into the dry ingredients; then add blueberries and fold carefully.
- Pour batter into the prepared pan and bake for 45-50 minutes until golden brown and a toothpick inserted comes out clean.
- Let cool for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg