Blueberry Lemon Ricotta Bundt Cake
 
Prep time
Cook time
Total time
 
A tender and unique cake filled with bright blueberries and a subtle hint of lemon. A simple and delicious cake that is beautiful and full of flavor.
Author:
Recipe type: Cake/Dessert
Serves: 16
Ingredients
  • 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.
Instructions
  1. Preheat oven to 350 degrees, and grease and flour a 12-cup bundt pan or spray it generously with cooking spray. Set aside.
  2. 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.
  3. Next, add the eggs one at a time.
  4. Once eggs are incorporated, add the lemon zest and vanilla. Mix well.
  5. In a separate bowl, mix together the all-purpose flour, salt, and baking soda.
  6. Pour half of the dry ingredients into the wet ingredients and mix. Add the second half and mix until just combined.
  7. 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.
  8. Bake the cake at 350 degrees for 50-55 minutes or until a toothpick inserted in the cake comes out clean.
  9. Let cake cool completely, and then remove from pan and dust with powdered sugar right before serving.
  10. Enjoy!
Recipe by Real Life Dinner at https://reallifedinner.com/blueberry-lemon-ricotta-bundt-cake/