THE ULTIMATE BRUNCH CAKE: ITALIAN RICOTTA GLAZED BLUEBERRY CAKE 🍰

Preheat the oven to 350°F (180°C) and grease and flour a bundt pan.

In a medium bowl, combine 2 1/3 cups of all-purpose flour, 1 1/4 teaspoons of baking powder, and 1/4 teaspoon of salt. Whisk together and set aside.

In a large bowl, add 2 large eggs, 1 egg yolk, and 3/4 cup plus 2 tablespoons of sugar. Beat together until light and fluffy, about 4 to 5 minutes.

Add 1 teaspoon of vanilla extract, 2/3 cup of melted and cooled butter (or vegetable oil), and 1/2 cup plus 2 tablespoons of room temperature milk to the egg mixture. Beat until combined.

Add the flour mixture to the wet ingredients and beat to combine.

Fold in 1 cup of blueberries, which should be tossed in a little flour if using frozen ones. Do not thaw the frozen blueberries before adding.

Pour the cake batter into the prepared bundt pan.

Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs attached.

While the cake cools, prepare the ricotta glaze by mixing 1/2 cup of ricotta cheese with 2 cups of powdered sugar in a medium bowl. Adjust the consistency by adding more powdered sugar if necessary.

Once the cake is cooled, pour the ricotta glaze over the top.

Equipment Needed

Spice Level:

Allergens