Description
A fluffy Blueberry Ricotta Pudding Cake featuring fresh blueberries and creamy ricotta, perfect for any occasion.
Ingredients
Scale
- 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
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or an 8×8-inch square baking dish.
- Toss the blueberries with 1 tablespoon of flour in a small bowl.
- In a large bowl, whisk together the ricotta cheese, sugar, eggs, vanilla extract, milk, lemon zest (if using), salt, and baking powder until smooth.
- Gradually stir in the remaining flour.
- Gently fold the blueberries into the batter.
- Pour the batter into the prepared dish and spread evenly.
- Bake for 35-40 minutes or until golden brown and a toothpick inserted comes out clean.
- Allow to cool for about 10 minutes and dust with powdered sugar before serving. Enjoy warm or at room temperature.
Notes
For diabetics, consider using sugar substitutes such as stevia or monk fruit.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg