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Blueberry Ricotta Cake with Lemon & Blueberry Compote
Ingredients
  • subheading: For the Blueberry Cake:
  • 1 ½ cups or 3 Sticks unsalted butter at room temperature plus more to grease the bundt pan
  • 3 cups whole milk Ricotta cheese
  • 3 ¼ cups granulated sugar
  • 6 large eggs
  • 2 teaspoons pure vanilla extract
  • 4 Meyer lemons zested
  • ¼ cup Meyer lemon juice
  • 3 cups cake flour
  • 4 teaspoons baking powder
  • 2 teaspoons kosher salt
  • 2 pints California blueberries
  • subheading: For the Blueberry Compote:
  • 2 pints California blueberries
  • ¼ cup water
  • 1 tablespoon Meyer lemon juice
  • ½ cup granulated sugar
Steps
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