Source: Parents Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Grease and flour 10-cup bundt pan.

  • In a large bowl whisk the flour, baking powder, salt, and baking soda.

  • Using an electric mixer on medium to high speed, cream granulated sugar, butter, lemon zest, and vanilla for about 4 minutes, or until fluffy.

  • Add the eggs one at a time. Scrape down the sides, and continue to beat for a minute.

  • On low speed, gradually add flour mixture. Then add ricotta and lemon juice and beat until the batter is smooth; don't overmix. Fold in blueberries.

  • Scoop the batter into prepared pan. Bake in the center of the oven for 1 hour, or until a toothpick inserted in the center comes out clean.

  • Cool cake in pan on wire rack for 15 minutes. Remove from pan; cool completely. Dust with confectioners' sugar. Store cake in an airtight container in the refrigerator up to 4 days.


You can dress up my lemon-ricotta cake with fresh berries for a special occasion, or dust it with confectioners' sugar for weekday snacking. It's not a cheesecake, nor a cake cake. It lives in between.

Nutrition Facts

297 calories; total fat 13g; saturated fat 8g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 94mg; sodium 398mg; potassium 114mg; carbohydrates 39g; fiber 1g; sugar 22g; protein 6g; trans fatty acidg; vitamin a 486IU; vitamin c 4mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 44mcg; vitamin b12mcg; calcium 115mg; iron 1mg.


Rating: 5.0 stars
Followed the recipe exactly and it was a crowd-pleaser! I will definitely make it again.