Blueberry Ricotta Cake with Lemon & Blueberry Compote - California Grown

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
• 4 Meyer lemons (zested)
• 1/4 cup Meyer lemon juice
• 3 cups cake flour
• 4 teaspoons baking powder
• 2 teaspoons kosher salt
• 2 pints California blueberries
• 1/4 cup water
• 1 tablespoon Meyer lemon juice
• 1/2 cup granulated sugar