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Lemon Blueberry Ricotta Cake
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Description
Yum!
Ingredients
- 1 box Yellow Cake Mix (18 Ounce Box)
- 1 box Instant Lemon Pudding (3 Ounce Box)
- 4 whole Eggs
- ½ cups Vegetable Oil
- ½ cups Milk
- 8 ounces, weight Ricotta Cheese
- 4 Tablespoons Fresh Lemon Juice
- 1 whole Lemon, Zested
- 1 pint Fresh Blueberries
Preparation
Preheat oven to 350 F. Grease a 13×9″ baking dish. Set aside.
Mix cake mix and pudding mix in a mixing bowl. Add eggs, oil, milk, ricotta cheese, lemon juice and lemon zest. Beat with a hand mixer on medium speed until no longer lumpy, about 2 minutes. Fold in blueberries gently and pour into baking dish.
Bake for about 27 minutes or until tooth pick comes out clean.
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