Ingredients

1 1/2 cups unsalted butter at room temperature (3 sticks) plus more to grease the bundt pan

3 cups whole milk ricotta cheese

3 1/4 cups granulated sugar

6 large eggs

2 teaspoons vanilla extract

Zest of 4 Meyer lemons

1/4 cup Meyer lemon juice

3 cups cake flour

4 teaspoons baking powder

2 teaspoons kosher salt

2 pints California blueberries (for the cake)

2 pints California blueberries (for the compote)

1/4 cup water

1 tablespoon Meyer lemon juice (for the compote)

1/2 cup granulated sugar (for the compote)

Instructions

Step 1: Preheat the oven to 350 degrees F (180 C). Grease a large bundt pan with room temperature butter. In a medium bowl, combine the cake flour, baking powder, and kosher salt. Stir to blend the dry ingredients.

Step 2: Using a mixer, cream together the butter, ricotta cheese, and sugar until blended, about 3 minutes. The batter will look lumpy with visible pieces of butter.

Step 3: With the mixer on low, add the eggs one at a time. Then add the vanilla extract, lemon zest, and lemon juice, mixing until combined.

Step 4: Gradually add the dry ingredients to the wet ingredients, a small amount at a time, mixing until just incorporated.

Step 5: Gently fold the blueberries into the cake batter with a spatula.

Step 6: Pour the batter into the greased bundt pan. Bake until a toothpick inserted in the center comes out clean and the cake pulls away from the sides, about 1 hour to 1 hour 15 minutes. If the top browns too quickly, cover loosely with foil.

Step 7: Allow the cake to cool in the pan for 15 to 30 minutes before inverting onto a clean cutting board. Transfer to a rack and cool completely.

Step 8: To make the blueberry lemon compote, combine the blueberries, water, lemon juice, and sugar in a saucepan. Cook over medium heat for about 10 minutes, stirring until the mixture thickens to a thin glaze.

Step 9: Serve the cake with the compote warm or chilled as desired.

Tips & Variations

Use fresh, ripe California blueberries for the best flavor and texture in both the cake and compote.

If Meyer lemons aren’t available, substitute with regular lemons, adjusting the zest and juice to taste.

For a dairy-free version, try substituting the ricotta with a plant-based alternative, although texture may vary.

To add a festive touch, sprinkle powdered sugar over the cooled cake before serving.

FAQs

Can I use frozen blueberries for this recipe?

Yes, you can use frozen blueberries, but be sure to thaw and drain them well before folding into the batter to prevent excess moisture that might affect the cake’s texture.

How do I know when the cake is fully baked?

The cake is done when a toothpick inserted into the center comes out clean and the edges start to pull away from the sides of the bundt pan. The baking time is typically between 1 hour and 1 hour 15 minutes.