Italian Blueberry Lemon Ricotta Cake

This Blueberry Lemon Ricotta Cake was the bite of the summer! It's fresh, lemony, berry-forward, and not too sweet!

For the cake, we love Cooking Classy's Lemon Ricotta Cake recipe (found here). Jaclyn has perfected this cake base, but feel free to use any lemon ricotta cake you desire. The pairing of an Italian-inspired lemon ricotta cake + Italian meringue buttercream frosting is irresistible. 

For the frosting, all you need is 1 tub of FROST Buttercream and fresh blueberries.

What You'll Need:

• 1 tub of FROST Buttercream Vanilla Bakery Frosting
  
• 1 pint of fresh blueberries, washed
• Optional: edible flower

Steps:

• Bring 1 container of FROST Buttercream to room temp. (2-4 hours on the counter or microwave 25 seconds) until softened like butter. Monitor to prevent over-melting.
• Whip FROST on HIGH with a hand / stand mixer (with paddle attachment) until totally smooth & fluffy. (Note: initial separation while whipping is completely normal, just keep whipping until turns smooth. The colder the frosting is when you begin, the longer it may take to whip until smooth.)
• Once your cake is cool, dollop FROST on top!
• Carefully toss fresh blueberries on top of cake. Option: add an edible flower for fun!
• Place your cake in the fridge to firm up if needed & for storage.

Enjoy!