Baked Lemon-Ricotta Pudding with Blueberry Compote
A delicate baked ricotta pudding infused with fresh lemon zest, complemented by a tangy blueberry compote for a bright, elegant dessert. This italian-inspired desserts ready in about 55 minutes layers whole milk ricotta cheese, large eggs, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 230 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups whole milk ricotta cheese
- 3 large eggs
- 2/3 cup granulated sugar
- 2 tsp lemon zest
- 3 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
- 2 tbsp fresh lemon juice
- 1/4 cup water
- 1 tsp cornstarch
Instructions
- Step 1: Preheat oven to 350°F. In a large bowl, whisk 3 large eggs with 2/3 cup granulated sugar until pale and slightly thickened, about 2 minutes.
- Step 2: Add 1 1/2 cups whole milk ricotta cheese, 2 tsp lemon zest, 3 tbsp all-purpose flour, and 1 tsp vanilla extract to the eggs and sugar. Mix until smooth and well combined.
- Step 3: Pour the ricotta mixture evenly into six 6-ounce ramekins and place them in a roasting pan. Fill the pan with hot water halfway up the sides of the ramekins.
- Step 4: Bake for 40 minutes until the puddings are set and lightly golden on top. Remove from oven and cool slightly.
- Step 5: Meanwhile, combine 1 1/2 cups fresh blueberries, 2 tbsp fresh lemon juice, 1/4 cup water, and 1 tsp cornstarch in a saucepan over medium heat. Cook, stirring often, until the berries burst and the compote thickens, about 6-8 minutes.
- Step 6: Serve each pudding topped with a generous spoonful of warm blueberry compote.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Lemon-Ricotta Pudding with Blueberry Compote take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Baked Lemon-Ricotta Pudding with Blueberry Compote?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Baked Lemon-Ricotta Pudding with Blueberry Compote?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Lemon-Ricotta Pudding with Blueberry Compote for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Lemon-Ricotta Pudding with Blueberry Compote?
Italian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
