Lemon Blueberry Ricotta Bundt Cake Recipe | Yummly

Lemon Blueberry Ricotta Bundt Cake

FOOD LIBRARIAN
12Ingredients
70Minutes
790Calories
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Ingredients

US|METRIC
  • 1 stick unsalted butter (room temp)
  • 1 1/4 cups 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 cups flour (all-purpose)
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup blueberries (I used Trader Joe's organic frozen blueberries)
  • powdered sugar
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    NutritionView More

    790Calories
    Sodium28% DV660mg
    Fat48% DV31g
    Protein27% DV14g
    Carbs39% DV117g
    Fiber12% DV3g
    Calories790Calories from Fat280
    % DAILY VALUE
    Total Fat31g48%
    Saturated Fat18g90%
    Trans Fat
    Cholesterol185mg62%
    Sodium660mg28%
    Potassium230mg7%
    Protein14g27%
    Calories from Fat280
    % DAILY VALUE
    Total Carbohydrate117g39%
    Dietary Fiber3g12%
    Sugars71g142%
    Vitamin A20%
    Vitamin C15%
    Calcium30%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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