Lemon Blueberry Ricotta Cloud Skillet

Ingredients

Ricotta cake

• 1 tsp softened butter, for the skillet
• 2 large eggs, separated
• ⅓ cup (65 g) granulated sugar, divided into ¼ cup and the remainder
• ¾ cup (180 g) whole-milk ricotta, drained if wet
• 3 tbsp unsalted butter, melted and cooled
• 1 tsp vanilla extract
• 1 tbsp finely grated lemon zest
• 1 tbsp fresh lemon juice
• ½ cup (65 g) all-purpose flour
• 1 tsp baking powder
• ¼ tsp fine salt
• ¾ cup (110 g) fresh blueberries, washed and dried

Blueberry finish

• ½ cup (75 g) fresh blueberries
• 1 tbsp granulated sugar
• 1 tbsp fresh lemon juice
• 1 tbsp water
• 1 tsp powdered sugar, for dusting

Equipment

8-inch oven-safe skillet at least 2 inches deep, mixer, saucepan

Allergens: Milk, egg, wheat.

Step by step

1. Heat the oven to 350°F (175°C). Grease the skillet with the 1 tsp butter. In one bowl, whisk the yolks with ¼ cup of the cake sugar, ricotta, melted butter, vanilla, lemon zest, and the cake lemon juice.
2. Whisk together the flour, baking powder, and salt, then fold into the ricotta mixture. Fold in the ¾ cup dried blueberries.
3. In a clean bowl, beat the egg whites to soft peaks, gradually adding the remaining cake sugar. Fold one-third into the batter to loosen it, then gently fold in the rest. Spread in the skillet without flattening the air out.
4. Bake for 30–38 minutes until puffed, lightly golden, and set in the center. A toothpick should come out with moist crumbs rather than wet batter; the center should reach 160°F (71°C). Rest 15 minutes. A little settling is normal for this ricotta cake.
5. While the cake bakes, simmer the separate ½ cup blueberries, finish sugar, finish lemon juice, and water for 5–7 minutes until glossy. Crush a few berries, leaving others whole.
6. Dust the rested cake with the powdered sugar. Cut into six wedges and divide the warm blueberry sauce over them. The skillet handle remains hot; use an oven mitt.

The Devotti twist: Whipped egg whites lighten the ricotta batter; a separate berry sauce gives the top a glossy finish without soaking the crumb.

Make ahead and storage

Refrigerate cooled cake and sauce separately in covered containers for up to 3 days. Rewarm individual wedges gently.

Image: AI-generated recipe illustration; homemade results and presentation will vary.