Blueberry Lemon Ricotta Cake

Preheat oven to 350ºF. Liberally butter a bundt pan and sprinkle it with flour.

In a bowl, whisk together flour, baking soda, salt and cinnamon for the dry ingredients. In another bowl, stir together ricotta cheese, lemon zest, lemon juice and blueberry balsamic for the wet ingredients.

Get out a stand mixer fitted with paddle attachment. Thoroughly cream butter and sugar together in stand mixer bowl until fluffy and light. Add eggs. Turn speed to low and slowly add 1/3 of dry ingredients, followed by 1/2 of wet ingredients. Repeat with next 1/3 of dry ingredients and remainder of wet ingredients. Finish with last of dry ingredients until a soft cake batter forms. Switch to a rubber spatula and gently fold in fresh blueberries.

Transfer cake batter into prepared bundt pan and smooth it out with the rubber spatula. Bake cake for 45–50 minutes, until a toothpick inserted into center comes out clean. Allow cake to cool for at least 20–30 minutes, then carefully turn it out onto a cake plate to finish cooling.

While cake cools, make the easy glaze. Simply stir powdered sugar, lemon zest, lemon juice and blueberry balsamic together thoroughly in a bowl until it is a thick, lovely glaze. While cake is still warm, drizzle glaze all over cake and let it coat it. Then serve with some extra fresh blueberries on the plate and enjoy!