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California Blueberry Lemon Ricotta Cake with Blueberry Compote by Alycia Moreno California Blueberry Lemon Ricotta Cake with Blueberry Compote by Alycia Moreno

Blueberry Ricotta Cake with Lemon and Blueberry Compote

Alycia Moreno
This Lemon Ricotta Cake is the perfect dessert!
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Cool Time 30 minutes
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American
Servings 12
Calories 789 kcal

Ingredients
  

For the Blueberry Cake:

  • 1 1/2 cups or 3 Sticks unsalted butter at room temperature plus more to grease the bundt pan
  • 3 cups whole milk Ricotta cheese
  • 3 1/4 cups granulated sugar
  • 6 large eggs
  • 2 teaspoons pure vanilla extract
  • 4 Meyer lemons zested
  • 1/4 cup Meyer lemon juice
  • 3 cups cake flour
  • 4 teaspoons baking powder
  • 2 teaspoons kosher salt
  • 2 pints California blueberries

For the Blueberry Compote:

  • 2 pints California blueberries
  • 1/4 cup water
  • 1 tablespoon Meyer lemon juice
  • 1/2 cup granulated sugar

Instructions
 

  • Preheat the oven to 350 degrees. Grease a large bundt pan with room temperature butter. In a medium bowl combine cake flour, baking powder, and salt. Stir to blend the dry ingredients.
  • Using a mixer, cream the butter, ricotta cheese, and sugar until blended, about 3 minutes. The batter will look lumpy with visible pieces of butter. With the mixer on low, add the eggs one at a time. Add the vanilla, lemon zest, and lemon juice until combined. Add the dry ingredients, a small amount at a time until just incorporated into the wet ingredients.
  • Fold the blueberries into the cake batter with a spatula.
  • Pour the batter into a greased bundt panned bake until a toothpick inserted comes out clean and the cake pulls away from the side of the pan after one hour to one hour and 15 minutes. (Cover loosely with foil if the top is getting too brown).
  • Let cool in the pan for 15 to 30 minutes then turn cake over on a clean cutting board. Transfer to a rack to cool completely.
  • To make the compote, combine all ingredients in a saucepan and cook over medium heat for about 10 minutes. Stir until consistency is a thin glaze. Serve warm or chilled.

Notes

Store leftovers (if there are any!) in an airtight container for up to five days.

Nutrition

Calories: 789kcalCarbohydrates: 111gProtein: 15gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 174mgSodium: 618mgPotassium: 264mgFiber: 5gSugar: 79gVitamin A: 1188IUVitamin C: 18mgCalcium: 240mgIron: 2mg
Keyword blueberry cake, blueberry dessert, lemon cake, ricotta cake
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