Ciambella Italian Bundt Cake Hello everyone Ciambella is an easy Italian Bundt cake found in most…
Lemon blueberry ricotta Bundt cake
Lemon blueberry ricotta Bundt cake
It’s no secret I love Bundt cakes. Bundt cakes are easy to make and delicious plus the combinations are endless. This lemon blueberry ricotta bundt cake is easy and it doesn’t need too many ingredients. Moist and fluffy this Italian lemon ricotta cake is delicious.
I love the combination of lemon and ricotta together. I use ricotta and lemon together in many recipes, both sweet and savory. But when you add blueberries to this sweet ricotta and lemon cake it takes this already delicious lemon blueberry ricotta cake up a level!!!
Tips For making this Lemon blueberry ricotta Bundt cake
Tip number 1! To insure a light cake be sure to beat the mixture after adding the ricotta until light and fluffy, 2 to 3 minutes.
Number 2! Use the right size pan in this recipe I used a 10 inch bundt pan.
Three ! Use Italian ricotta cheese. Cottage cheese doesn’t produce the same flavors.
And lastly oven temperatures vary. Check for doneness by inserting a toothpick in the center if it comes out clean its done. Let cool before slicing.
Please leave me a comment. Let me know your experience with this lemon blueberry Bundt cake recipe. Love hearing from you its my favorite part!!!
Ingredients
- 1 stick of butter
- 1 1/2 cup sugar
- 3 eggs
- 1 Tablespoon vanilla
- rind and juice from one lemon
- 2 cups ricotta
- 2 cups blueberries
- 2 1/2 cups sifted flour
- 1 tablespoon baking powder
- pinch of salt
- powered sugar
Instructions
- Beat the butter, sugar and ricotta until light
- add the eggs blending well after each addition
- Add the lemon rind and juice
- Add the flour and baking powder mix until just well blended
- Fold in the blueberries
- Bake in a 350 degree oven for 45 minutes
- sprinkle with powered sugar
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No blueberries listed in your recipe.
Thank you!!! I will fix it. It is 2 cups of blueberries.