It feels like forever ago that I made this cake. (It was Thursday.) I brought it to brunch on Friday with some coworkers, but since then I’ve spent two nights up in Vermont with my cousins, making Friday brunch a distant memory. Fortunately, I remember that it got a lot of compliments.
I often use brunches as an excuse to make a bundt cake, mostly because I think the donut-shape of the cake turns it into breakfast food rather than dessert. Just another weird way I think about food.
When thinking about bundt cakes, I usually think of Claire’s Cornercopia in New Haven, where there were always at least 6 being sliced throughout the day. My favorite was Lithuanian Coffee Cake, which I’ve made before, but I also liked a blueberry ricotta cake I had seen there a couple of times. Assuming it would be in my Claire’s cookbook, I was very disappointed to find out she had omitted it. But it was stuck in my head, so I turned to the trusty internet to find the recipe I use here.
Fortunately, the internet didn’t disappoint, and the cake was a huge hit – super lemony, super moist, wonderful blueberries.
First, whisk together the flour, baking powder, and salt in a small bowl and set aside. In a stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed for about 3 minutes until light and fluffy. Beat in the eggs, one at a time, to incorporate. Beat in the vanilla extract, ricotta, and lemon zest to blend in. Mix in half of the flour mixture, then the buttermilk, then the remaining flour mixture until just combined. Fold in the blueberries. Pour the batter into a bundt pan sprayed with cooking spray. Bake at 350°F for 45 minutes or until a toothpick comes out clean. Allow to cool in pan for 15 minutes before transferring to a wire rack to cool completely. When completely cool, dust with powdered sugar. Store covered at room temperature.
Lemon Blueberry Ricotta Cake
- 1 3/4 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, room temperature
- 1 1/4 cups sugar
- 2 eggs
- 1/2 cup ricotta cheese
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest (from 3 lemons)
- 1/2 cup buttermilk
- 1 cup blueberries
- confectioners sugar
- In a small bowl, whisk together flour, baking powder, and salt. Set aside.
- In a stand mixer fitted with the paddle attachment, beat butter and sugar together on medium speed for 3 minutes until light and fluffy.
- Beat in eggs, one at a time.
- Beat in ricotta cheese, vanilla extract, and lemon zest to incorporate.
- Beat in the half the flour, then all of the buttermilk, then the remaining flour until just mixed.
- Fold in blueberries.
- Pour batter into a bundt pan sprayed with cooking spray. Bake at 350°F for 45 minutes or until a toothpick comes out clean.
- Allow to cool in pan for 15 minutes before transferring to a wire rack to cool completely.