Blueberry Ricotta Cake with Lemon & Blueberry Compote

Name: Blueberry Ricotta Cake with Lemon & Blueberry Compote
Total time: 115 min
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

californiagrown.org

This Ricotta Cake with Lemon & Blueberry Compote from our friend Alycia of Grace Rising Media is the perfect spring cake.

View full recipe on californiagrown.org

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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