Description

This Blueberry Ricotta Cake with Lemon and Blueberry Compote is a moist, flavorful dessert combining creamy ricotta, fresh California blueberries, and bright Meyer lemon zest. The cake bakes into a tender crumb with bursts of juicy blueberries and is perfectly complemented by a tangy homemade blueberry compote, making it an elegant treat ideal for any occasion.

Ingredients

Scale

Cake

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

Blueberry Compote

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

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Generously grease a large bundt pan with room temperature butter to prevent sticking and promote even baking.
Mix Dry Ingredients: In a medium bowl, combine the cake flour, baking powder, and kosher salt. Stir well to blend all the dry ingredients uniformly.
Cream Butter, Ricotta, and Sugar: Using an electric mixer, cream together the butter, ricotta cheese, and granulated sugar for about 3 minutes until blended. Do not worry if the batter appears lumpy with visible butter pieces.
Add Eggs and Flavorings: With the mixer on low speed, add the eggs one at a time ensuring each is incorporated before adding the next. Then blend in the vanilla extract, Meyer lemon zest, and lemon juice until fully combined.
Incorporate Dry Ingredients: Gradually add the dry mixture to the wet ingredients a little at a time, mixing just until incorporated. Avoid overmixing to keep the batter tender.
Fold in Blueberries: Gently fold the 2 pints of blueberries into the batter using a spatula to distribute them evenly without breaking.
Pour and Bake: Pour the batter into the prepared bundt pan, smoothing the top lightly. Bake in the preheated oven for 1 hour to 1 hour 15 minutes. Check doneness by inserting a toothpick which should come out clean. If the top browns too quickly, cover loosely with foil.
Cool the Cake: Allow the cake to cool in the pan for 15 to 30 minutes. Then invert it onto a clean cutting board and transfer to a wire rack to cool completely.
Make the Blueberry Compote: In a saucepan, combine 2 pints of blueberries, water, Meyer lemon juice, and sugar. Cook over medium heat for about 10 minutes, stirring occasionally until the mixture thickens to a thin glaze consistency.
Serve: Serve the cake at room temperature with the blueberry compote either warm or chilled as a complement.

Notes

Ensure the butter and ricotta are at room temperature for easier creaming and a smoother batter.
Use fresh Meyer lemons if possible for the best lemon flavor in the cake and compote.
If blueberries are out of season, frozen blueberries can be used but thaw and drain them before folding into the batter.
Cover the cake loosely with foil during baking if it browns too fast to avoid a burnt crust.
The compote can be made ahead and refrigerated; reheat gently before serving if desired warm.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: blueberry ricotta cake, lemon blueberry cake, Meyer lemon cake, blueberry compote, bundt cake dessert, ricotta cheese cake