Lemon Blueberry Ricotta Bundt Cake
Yields one cake or loaf
Ingredients
Ingredients
- 1 stick unsalted butter at room temp for several hours
- 1 1/4 cup sugar
- 2 large eggs
- 1/2 cup whole milk ricotta cheese
- 1 teaspoon vanilla extract
- 2 Tablespoons lemon zest
- 1/2 cup buttermilk or sour cream or plain yogurt
- 1 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoons salt
- 1 cup frozen blueberries
- Powdered sugar
Instructions
Instructions
- Preheat oven to 350 degrees. Prepare a 10-cup Bundt pan by greasing and flouring the pan.You can also use non-stick cooking spray.
- Whisk together the flour, baking powder and saltand set them aside.
- Cream the butter and sugar together using an electric mixer until light and fluffy. Add eggs one at a time and beat until fully incorporated.
- Add the ricotta, vanilla, and zest and mix until combined.
- Add half the flour mixture, then the buttermilk, and mix until combined. Add the remaining flour and mix again until just combined, do not overmix.
- Add a few tablespoons of flour to the berries and toss them to coat. Fold them in the cake using a rubber spatula or wooden spoon, do not use the mixer for this step.
- Pour the batter in the prepared pan and bake for 45-50 minutes or until a wooden skewer inserted comes out clean. Cool completely before removing from the pan. Dust with powdered sugar, if desired. You can also make a simple glaze with powdered sugar and milk and drizzle it on top.
Notes
Dan made this with Lemon Glaze