Lemon Blueberry Ricotta Bundt
I Like Big Bundts 2013 - Day 14
Dude, tomorrow.
Tomorrow is National Bundt Day!
Whoo hoo!
I hope you are celebrating with me by making a Bundt for your friends, family, co-workers, or even your frienemies. Bundts are great - easy to make, little or no frosting, shapely cakes that always deliver love and deliciousness.
If you make a Bundt,
let me know and I'll post a photo/link on a round-up! You have til November 23rd to submit. If you want, I'll send you some homemade food gift tags (so you can gift your next bundt to friends). If you are in the U.S., I'll enter you in a raffle to win the pretty new
Jubilee Bundt pan.
Submission info here.
Today's bundt is super yummmmmy. If you follow my
instagram, you know that I often bring food to meetings at the library. One my monthly meeting colleagues sent me a link to this recipe that she makes all the time. Ricotta, Lemon and Blueberries - sign me up!
Ricotta makes the cake rich and moist. Definitely make this - it's perfect for a meeting with a cup of coffee or tea. I like baking with ricotta - try this delicious
Orange Ricotta Bundt!
I baked this cake in a
10-cup Heritage Bundt pan. This is one of my favorites. Di of
Di's Kitchen Notebook instagrammed
this photo for me. Yes, it's
MINI Heritage Bundts. So cute! It's on my list to Santa.
Lemon, Blueberries, Ricotta... do it.
Finally, thanks to the American Libraries for mentioning my crazy little project in this week's eNewsletter,
ALDirect (November 6, 2013). See it
here (scroll to the bottom or search for "bundts"). Thanks for the shout-out!
Whew! I'm almost done with this year's light version of I Like Big Bundts...
I Like Big Bundts 2013Day 13:
Fresh Ginger & Molasses BundtDay 12:
Matcha Green Tea Crème Fraîche BundtDay 11:
Triple Chocolate BundtDay 10:
Biscoff Speculoos Cookie Butter BundtDay 9:
Zucchini Bundt with Chocolate GanacheDay 7:
Cranberry Crème Fraîche BundtDay 6:
Banana Chocolate Chip BundtDay 5:
Lemon Poppy Seed BundtDay 4:
Moosewood's Fresh Apple Spice Bundt CakeDay 3:
Butterscotch Bundt CakeDay 2:
Ultimate Lemon Pound Cake BundtDay 1:
Orange Marmalade Jubilee Bundt
Lemon Blueberry Ricotta Bundt CakeAdapted from
Lemon Blueberry Ricotta Bread on Tasty Kitchen
1 stick unsalted butter, room temp
1 1/4 cup (250 grams) sugar
2 eggs
1/2 cup ricotta cheese (I used whole milk ricotta cheese)
1 teaspoon vanilla extract
2 Tablespoons lemon zest (from about 3 lemons)
1/2 cup buttermilk
1 3/4 cup (245 grams) all-purpose flour
2 teaspoons baking powder
1/2 teaspoons kosher salt
1 cup blueberries (I used Trader Joe's organic frozen blueberries)
Powdered sugar
My directions are different than Tasty Kitchen's directions (they didn't use a mixer and started by mixing the eggs and sugar together).
1. Preheat oven to 350 degrees. Prepare a 10-cup Bundt pan by spraying it with Pam with Flour or Baker's Joy, or greasing and flouring the pan.
2. Whisk together the flour, baking powder and salt. Set aside.
3. In an electric mixer with paddle attachment, cream the butter and sugar together until light and fluffy (3-4 minutes). Add the eggs, 1 at a time, beating on medium speed for 1 minute after each addition.
4. Add the ricotta, vanilla, and zest and blend to combine.
5. On low speeed, add half the flour mixture followed by the buttermilk, and then the rest of the flour mixture. Mix until just combined - don't overmix.
6. With a spatula, fold the blueberries into the batter.
7. Pour into prepared Bundt pan and smooth out the top.
8. Bake for 45-50 minutes (depending on your oven and pan used)until a wooden skewer inserted into the center comes out clean.
7. Remove from oven and place on a wire rack. Let sit for 15 minutes and then invert onto wire rack until completely cool.
8. Sift powder sugar on top of the cake and enjoy!
OMG. I totally want this Mini Heritage Pan.
cookbook and uses 8 ounces of ginger. I peel my ginger by scraping the skin off with a spoon. I saw that on instagram (sorry, don't remember who posted it) and it totally works! I used my mini food processors to get the ginger pretty finely chopped.
