Lemon Blueberry Bundt Cake With Blueberry Compote

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This Lemon Blueberry Bundt Cake With Blueberry Compote, is the perfect warmer weather dessert. It’s super moist and tender and loaded with the great flavors of bright lemon and juicy blueberries, then topped with a warm Blueberry Compote for added Blueberry flavor

I must say, there is nothing like the taste of fresh picked blueberries. Every year we pile in the car and head down to our local farm and walk up and down the rows of blueberries bushes that are so loaded with blueberries that there branches are bent over from the extra weight. The blueberries are so plump and juicy and loaded with sweet blueberry flavor. They are just perfect eaten as is or incorporated into a delicious dessert like this moist and tender Bundt cake.

Other Blueberry Recipes

Why You Have To Make This Blueberry Bundt Cake

  • Flavor: The bright flavors of lemon and the sweet flavors of blueberry are combined together to form this delicious Bundt cake.
  • Texture: The addition of ricotta cheese makes this cake super moist and tender.
  • Ease: With some basic ingredients this Bundt cake is simple to make.

Ingredients Needed To Make This Bundt Cake:

  • Blueberries: The headliner of this cake. You can use fresh or frozen.
  • Cornstarch: This is a used as a thickener for the blueberry compote.
  • Butter: I like to use unsalted butter in my recipes so that I can control the amount of salt.
  • Sugar: Granulated sugar for added sweetness.
  • Vanilla Extract: I always opt for Pure Vanilla Extract rather than Imatation Vanilla Extract for its intense vanilla flavor.
  • Lemon Juice & Zest: Fresh squeezed is best.
  • Eggs: This is the binder in the cake.
  • Ricotta Cheese: This will make your Bundt cake moist and tender.
  • Flour: All purpose is perfect for this recipe.
  • Baking Powder: This will give your Bundt cake a light and airy texture.
  • Salt: A pinch of salt to sweet recipes enhances the flavors.
Lemon Blueberry Bundt Cake With Blueberry Compote
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Lemon Blueberry Bundt Cake With Blueberry Compote

Recipe by BrendaCourse: DessertDifficulty: Easy

This Lemon Blueberry Bundt Cake With Blueberry Compote is the perfect treat. It’s super moist and tender and loaded with the bright flavors of lemon and sweet juicy blueberry.

Ingredients

  • Blueberry Compote

  • 2 Cup fresh or frozen blueberries

  • 2 Tablespoons water

  • 1 Tablespoon fresh squeezed lemon juice

  • 1/4 Cup granulated sugar

  • Lemon Blueberry Bundt Cake

  • 2 1/2 Cups fresh or frozen blueberries

  • 3 Tablespoons cornstarch

  • 1 Cup butter at room temperature

  • 1 Cup granulated sugar

  • 4 Eggs

  • 2 Teaspoon pure vanilla extract

  • Zest of 2 lemons

  • 1 Tablespoon fresh squeezed lemon juice.

  • 1 Cup ricotta cheese

  • 2 1/2 Cup all purpose flour

  • 4 Teaspoons baking powder

  • 1/4 Teaspoon salt

Directions

  • Preheat the oven to 350º. Spray a Bundt pan thoroughly with baking spray and set to the side.
  • Add the blueberries to a large mixing bowl along with the cornstarch and toss to coat.
  • Using a hand mixer, cream the butter, sugar, vanilla extract, lemon zest and juice until light and fluffy, about 2 to 3 minutes. Add the eggs one at a time and mix well after each addition. Add the ricotta cheese and mix until combined.
  • To a separate large mixing bowl, whisk together the all purpose flour, baking powder and salt until combined. Add to the wet ingredients and mix until just combined. Gently fold in the coated blueberries until incorporated.
  • Pour the batter into the prepared Bundt pan and spread out evenly. Place in the preheated oven and bake for 50 to 55 minutes or until toothpick inserted in the center comes out clean. Remove the cake from the oven and allow to cool before removing from pan.
  • Meanwhile for the blueberry compote, place the blueberries in a medium sauce pan along with the water, lemon juice and granulated sugar. Place over medium heat and cook until blueberries have broken down and they form a syrup, about 5 to 10 minutes.
  • Remove the cooled Bundt cake from the pan by inverting it onto a dish. Spoon the blueberry compote on top then serve.
  • Enjoy.