If I’ve said it once, I’ve said it a hundred times. Bundt cakes are the.way.to.go! They’re simple and still look pretty. It’s a win-win! And with Spring finally here, you will love this new Blueberry Lemon Ricotta Bundt Cake. It’s full of bright flavors, and the ricotta cheese gives it an incredible and unique texture. I used powdered sugar to finish it off, but you could also use a lemon glaze or even a cream cheese frosting like I used on its sister, Lemon Blueberry Bundt Cake.
Fresh blueberries are best in this recipe because you don’t have to worry about them bleeding into the batter or adding any extra moisture to the cake. However, with that said, don’t be afraid to use frozen if that’s all you have. They actually work pretty well, too. You just need to shake them in flour and add them at the very last minute so you don’t have to mix them very much. What I do is put half of the batter into the prepared bundt pan, sprinkle half of the blueberries on top of that, and then use the back of a spoon to push them down into the batter. I repeat that again with the second half of the batter and blueberries. It’s a great trick to keep the frozen berries from bleeding into the batter.
More Bundt Cake Recipes
- Apple Pound Cake with Caramel Glaze
- Whole Orange Cake
- Dreamy Toasted Coconut Bundt Cake
- Banana Bundt Cake with Peanut Butter Icing and Chocolate Ganache
- Pumpkin Spice Bundt Cake with Brown Butter Icing
- Best Ever Banana Bundt Cake Recipe
Step-by-step pictures for how to make Blueberry Lemon Ricotta Bundt Cake
Tips for making Bundt Cakes
- Generously spray the entire inside of the bundt pan with cooking spray or grease and flour it.
- Never fill a bundt pan more than 2/3 full.
- All bundt cakes can be made in a 9×13 pan, but the baking time will reduce to 30-35 minutes. Check at 30 minutes, and if the toothpick inserted in the center of the cake comes out clean, it is done.
- As soon as the cake comes out of the oven, run a butter knife around the edges of the cake to release any stuck edges.
- To add extra moisture to the cake, immediately put it in your freezer after it comes out of the oven. I put mine on a hot pad, so it won’t melt other things in my freezer. This is an optional step of course, but it really does give the cake more moisture.
- Always make sure the cake has completely cooled before dusting it with powdered sugar or adding frosting. The exception to this would be if you are using a glaze and want it to melt into the cake.
- Large Bundt Cake Pan
- Baking Spray with Flour
- Hand Mixer
- Mixing Bowls
- Powder Sugar Shaker Duster
- Cake Stand
- ¾ cup butter, softened
- 1¼ cups granulated sugar
- 16 ounces of Ricotta Cheese
- 3 large eggs
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- ½ tsp salt
- ½ tsp baking soda
- 1½ cups fresh blueberries (See beginning of the post for what to do if using frozen blueberries.)
- Powdered sugar for dusting, or if desired, you can make a glaze by mixing 1½ cups powdered sugar with 1 tbsp of lemon juice and a splash of milk.
- Preheat oven to 350 degrees, and grease and flour a 12-cup bundt pan or spray it generously with cooking spray. Set aside.
- In a medium-sized mixing bowl, cream together the butter and sugar for 1 minute. Then add the ricotta cheese and mix until it is all combined.
- Next, add the eggs one at a time.
- Once eggs are incorporated, add the lemon zest and vanilla. Mix well.
- In a separate bowl, mix together the all-purpose flour, salt, and baking soda.
- Pour half of the dry ingredients into the wet ingredients and mix. Add the second half and mix until just combined.
- Next, add the blueberries and mix until just combined. If using frozen blueberries, coat them with flour first, and then follow the directions in the 2nd paragraph of the post.
- Bake the cake at 350 degrees for 50-55 minutes or until a toothpick inserted in the cake comes out clean.
- Let cake cool completely, and then remove from pan and dust with powdered sugar right before serving.
For the Lemon Lovers