Ingredients
For Lemon Ricotta Cake:
1 cup whole milk
2 large lemons, juiced and zested, divided
1 (15.25-ounce) box butter flavored cake mix
1/3 cup vegetable oil
6 large eggs, divided
1 (15-ounce) carton ricotta cheese
1/2 cup granulated sugar
1 teaspoon vanilla extract
For Blueberry Topping:
1-pint fresh blueberries
1/4cup granulated sugar
1 lemon, juiced and zested

Additional toppings:
confectioners’ sugar, for dusting

Preheat oven to 350 degrees F. Grease a 13×9-inch glass baking dish and aside. 2. Pour milk into a large liquid measuring cup. Add the juice and zest of one lemon. Stir to combine and set aside for 3-5 minutes. 3. In a large bowl, stir together dry cake mix, oil, 3 eggs and lemon/milk mixture: stirring well until combined. Pour cake batter into the prepared baking dish and set aside. 4.In a separate bowl, whisk together the ricotta, granulated sugar, juice and zest of one lemon and vanilla. Slowly whisk in remaining 3 eggs, adding eggs one at a time and whisking well after each addition. Pour ricotta mixture over cake batter in baking dish and smooth into an even layer. 5. Bake at 350 degrees F for 55-60 minutes or until lightly browned. Let cake cool completely on a wire rack before serving. 6. To make blueberry topping, place washed blueberries in a bowl. Sprinkle sugar over blueberries and add lemon juice and zest. Stir to combine. Set aside for 15-20 minutes to allow blueberries to macerate. 7. To serve, sprinkle confectioners’ sugar over cake. Slice cake and serve topped with blueberries and whipped cream, if desired. 8. Leftover cake and blueberries should be stored covered in the refrigerator and will keep for about fresh whipped cream