Serve this pretty cake with a Lemon Glaze or with alittle fresh whipped cream or crème fraîche for a special dessert.
3cupsorganic all-purpose flour
1tablespoonorganic baking powder
1cup (2sticks) organic butter, softened to room temperature
½cuporganic ricotta cheese
1teaspoonpure organic lemon extract
Grated zest of 1organic lemon
1cupfresh or frozen organic blueberries
Center the oven rack. Preheat the oven to 350°F. Spray a 10-cup Bundt pan with nonstick cooking spray. Measure the flour, baking powder, and sea salt into a bowl, then whisk to combine. Set aside.
Place the softened butter into a large bowl. Using a hand mixer, cream the butter on low-medium speed for about 30 seconds, stopping to scrape the sides of the bowl, until the butter is creamy smooth. Add half the sugar, then beat on low-medium speed for about a minute until it is well blended, stopping once or twice to scrape the sides of the bowl. Add the other half and mix on medium speed for about a minute, until well blended, stopping once or twice to scrape the sides of the bowl.
Into a small bowl, measure the ricotta, eggs, milk, lemon extract, and lemon zest, then whisk them together. Add the ricotta mixture to the creamed mixture. Mix on medium speed for about a minute, until well blended, stopping once or twice to scrape the sides of the bowl. Add the flour mixture, then mix first on low speed for about a minute, then on medium speed for about 2 minutes, stopping once or twice to scrape down the sides of the bowl, until blended and all the flour is mixed into the batter. Stir in the blueberries.
Turn the batter into the prepared pan, using a rubber spatula to scrape the batter from the bowl and to smooth the top once it’s in the pan. Bake on the center rack of the preheated oven for about 1 hour and 25 minutes, until a stick inserted into the center comes out clean. Allow to sit at room temperature for a few minutes, then turn out onto a platter. Cool to room temperature before icing, if desired.