halfbakedharvest4.4
Bursting Blueberry Ricotta Pudding Cake
Ribbons of blueberry jam and whipped egg whites create a unique, melt-in-your-mouth feel, DELICIOUS!
👥 8 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 30 min🔥 Cook: 1h👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●measuring cup
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 350°F. Butter a 9-inch springform pan and line the bottom with parchment paper. 2. In a bowl, using an electric mixer, beat together the butter, sugar, and lemon zest until light and fluffy, 3 to ⏱️ 5 minutes. Add the egg yolks, beating to combine. Mix in the ricotta and vanilla. Add the flour, baking powder, and salt. Beat until smooth, then stream in the milk. Mix until combined.3. In a bowl, using an electric mixer, whisk the eggs whites until stiff peaks form, 3 to ⏱️ 5 minutes. Gently mix the whites into the batter until the batter is smooth with no streaks.4. Toss the blueberries with 1 tablespoon flour. Mix the berries into the batter. 5. Scrape the batter into the prepared pan. Swirl in the blueberry jam, leaving streaks of jam throughout the batter. Bake ⏱️ 50-60 minutes, tenting with foil at ⏱️ 30 minutes. The longer you bake, the more set your cake will become. I bake mine for ⏱️ 55 minutes. 6. To make the glaze. In a bowl or glass measuring cup, whisk together all ingredients. The glaze will be thin. Pour the glaze over the cake. Serve warm with whipped cream or ice cream.
lemon zest2 tablespoonsbaking powder2 teaspoonslarge eggs (at room temperature)3blueberry jam2 tablespoonswhipped cream, for serving
Nutrition Facts
calories
358 kcal
serving Size
1 serving
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