Pre-heat oven to 350F/180C. Grease and flour or spray a 10 inch bundt pan.
In a medium bowl whisk together the flour, baking powder and salt.
In a large bowl or stand mixer beat the eggs, egg yolk and sugar until light, 4-5 minutes. Add the vanilla, melted butter and milk, beat to combine. Add the dry ingredients and beat to combine. Fold in the blueberries, spoon the batter (it will be thick) evenly in the prepared pan.
Bake for approximately 40-45 minutes or until a toothpick comes out clean or with a few crumbs attached. Let cool 15-20 minutes in the pan then move to a wire rack to cool completely. Drizzle with ricotta glaze if desired or dust with powdered sugar before serving. Enjoy!
FOR THE RICOTTA GLAZE
In a medium/large bowl beat together the ricotta and powdered sugar, start with 2 cups then add more if needed. You want it to be thick enough that it doesn't run.
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Notes
Substitutions And Variations
Lemon zest: If you love the taste and tang of citrus in your blueberry cake, add up to 2 Tablespoons of lemon zest. We love this combination in my blueberry scones.
Oil: Instead of butter you can use vegetable oil in this cake. While your cake will not be as rich, oil often adds a more tender crumb in cake.
Frozen blueberries: While I love fresh blueberries, you can use frozen blueberries, too. No need to thaw them but be sure to toss them with a little flour.
Buttermilk: To add additional soft texture and flavor to the blueberry cake, use buttermilk instead of milk.
Glaze: Instead of a ricotta glaze, you can just dust the cake with powdered sugar or use a cream cheese glaze, the lemon glaze from my blueberry baked donuts or a simple vanilla glaze.
Toss blueberries with a couple of teaspoons of flour to prevent them from sinking in the cake. Unglazed cake can be stored covered at room temperature for up to 3 days. If your home is hot and humid, store in the refrigerator. Glazed blueberry cake should be stored in the fridge and brought to room temperature before serving.You can freeze the cake, but it is best to do so before adding the ricotta glaze. Cool completely then store either the whole cake covered in plastic wrap then aluminum foil or wrap each slice individually. Store in a freezer safe bag for up to one month. Thaw in the refrigerator, add the glaze if desired and enjoy.