Blueberry Ricotta Pudding Cake

 

1 stick (8 T.) salted butter, at room temperature

3/4 C. granulated sugar

2 T. lemon zest

3 large eggs at room temperature

1 C. whole milk ricotta cheese

1/2 C. milk or cream, at room temperature

2 tsp. vanilla extract

2 C. all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

1 1/2 C. fresh or frozen blueberries

1 T. whole wheat or all-purpose flour

2 T. blueberry jam

whipped cream, for serving

2 T. lemon juice

3 T. coarse sugar

1/2 C. powdered sugar

flaked salt

 

Preheat the oven to 350°F. Butter a 9-inch springform pan and line the bottom with parchment paper. 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. 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. Toss the blueberries with 1 T. flour. Mix the berries into the batter. 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. 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.