Half Baked Harvest · by Tieghan Gerard★ 4.4 (15)
Bursting Blueberry Ricotta Pudding Cake
NUTRITION · PER SERVING90M COOK
CAL 22%·PRO 19%
CARBS 63G57% OF CAL
4G FIBER0G ADDED0G INTRINSIC23G OTHER36G TOTAL SUGAR
FAT 18G36% OF CAL
9G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, airy cake with ribbons of blueberry jam and whipped egg whites creating a tender, melt-in-your-mouth crumb. Perfect for spring and summer gatherings.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 stick (8 tablespoons) salted butter, at room temperature
- 3/4 cup granulated sugar
- 2 tablespoons lemon zest
- 3 large eggs (at room temperature)
- 1 cup whole milk ricotta cheese
- 1/2 cup milk or cream, at room temperature
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups fresh or frozen blueberries
- 1 tablespoon whole wheat or all-purpose flour
- 2 tablespoons blueberry jam
- whipped cream, for serving
- 2 tablespoons lemon juice
- 3 tablespoons coarse sugar
- 1/2 cup powdered sugar
- flaked salt
At a glance
PER SERVING · TIME 90M
CAL 22%·PRO 19%
CARBS 63G57% OF CAL
4G FIBER0G ADDED0G INTRINSIC23G OTHER36G TOTAL SUGAR
FAT 18G36% OF CAL
9G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 1h
- Sodium
- 366mg
- Total sugar
- 36g
- Added sugar
- ≥30g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 270mg
- Calcium
- 113mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 366MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.