Description
A velvety ricotta base blended with sweet blueberries and bright lemon zest, baked into a light pudding cake—ideal for brunch or a quick dinner surprise.
Ingredients
Scale
- 1 cup ricotta cheese
- 3/4 cup fresh blueberries
- 1/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 1 teaspoon lemon zest
- Optional: 1/4 cup almond milk for extra moisture
Instructions
- Preheat oven to 350°F and line a 9-inch square baking dish with parchment paper.
- Whisk ricotta, sugar, eggs, and vanilla in a bowl until smooth.
- Fold in flour and lemon zest, then blend in blueberries gently to keep skins intact.
- Pour the mixture into the prepared dish and smooth the top.
- Bake for 35 to 40 minutes, or until the top turns golden and a toothpick shows a few crumbs.
- Let the pudding cool on a rack before slicing into squares.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American