Lemon Ricotta Blueberry Cake with Blueberry Glaze

Lemon ricotta blueberry bundt cake with pink blueberry glaze dripping down the sides on a white plate

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Lemon Ricotta Blueberry Cake with Blueberry Glaze

This lemon ricotta blueberry cake has a soft, moist crumb thanks to whole milk ricotta, and is finished with a homemade blueberry glaze. Baked in a bundt pan with simple ingredients. Perfect for breakfast, brunch, or dessert.

Prep Time 25

Cook Time 40

Total Time 1 5

Servings

Calories 321kcal

Author Fay

INGREDIENTS

Cake

170 g (6 oz) butter unsalted and softened
1½ cups (1.5 cups) sugar
500 g (17.64 oz) whole milk ricotta
3 (3) eggs large
2 teaspoon (2 teaspoon) vanilla
⅓ cup (0.33 cup) lemon juice
2 teaspoon (2 teaspoon) lemon zest
1½ cups (1.5 cups) all-purpose flour
2½ teaspoon (2.5 teaspoon) baking powder
½ teaspoon (0.5 teaspoon) baking soda
1 pinch (1 pinch) salt
½ cup (0.5 cup) blueberries

Blueberry Glaze

⅓ cup (0.33 cup) blueberries I used frozen
1 cup (1 cup) powdered sugar
2 teaspoon (2 teaspoon) lemon juice

Garnish

2 teaspoon (2 teaspoon) powdered sugar

INSTRUCTIONS

Cake

Preheat your oven to 180°C (350°F). Grease your bundt pan thoroughly, getting into all the grooves.
Sift together the flour, baking powder, baking soda, and salt into a bowl. Stir to combine and set aside.
Beat the softened butter and sugar together with a hand mixer until pale, light, and fluffy. This takes about 3 to 4 minutes.
Add the ricotta to the butter and sugar mixture and blend until smooth.
Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix to combine.
Stir in the lemon juice and lemon zest.
Gently fold the sifted dry ingredients into the wet mixture until just combined. Stop as soon as no dry streaks remain.
Spoon half the batter into the prepared bundt pan and smooth it out. Scatter a layer of blueberries evenly over the batter. Add the remaining batter, smooth the top, and scatter the remaining blueberries over the surface.
Bake for 35 to 40 minutes or until a toothpick inserted into the thickest part comes out clean. Start checking at 35 minutes.
Allow the cake to cool in the pan for 15 minutes before turning it out.
Turn the cake out onto a wire rack and allow it to cool completely before glazing.

Blueberry Glaze

Thaw the frozen blueberries and strain them through a fine sieve, pressing gently to extract as much juice as possible.
Mix the blueberry juice with powdered sugar and lemon juice until smooth and pourable. Add a little extra powdered sugar if you want it thicker.
Dust the cooled cake lightly with powdered sugar if you like, then drizzle the blueberry glaze generously over the top. Let it set for a few minutes before slicing.

NOTES

Use full-fat whole milk ricotta for the best texture and flavor. If your ricotta looks watery, drain it through a fine sieve before using. Bring all ingredients to room temperature at least 30 minutes before baking for the softest, most even crumb.

NUTRITION