Butter Cake with Lemon Ricotta and California Giant Mixed Berries

Name: Butter Cake with Lemon Ricotta and California Giant Mixed Berries
Prep time: 1 h 30 min
Yield: 18
Ingredients: 1 box lemon cake mix; 3 eggs, divided; 1 cup butter, melted & divided; 8 ounces cream cheese, softened; 1 teaspoon vanilla; 2 cups powdered sugar; 1 lemon, zest & juice, separated; 1½ pints California Giant blueberries, separated; 1 cup sugar; 1 bunch fresh mint; 2 cups fresh ricotta; 16 ounces sour cream; ¼ cup corn syrup, light; 3 tablespoons gin; 1 pint of California Giant blackberries, split; 1 pint of California Giant raspberries

Prep Time1 hr 30 min

Serves18

This indulgent berry butter cake, made with ricotta cheese, works great as an after meal treat or party pleaser. A trio of berries adds a light element to this otherwise rich dessert.

INGREDIENTS

1 box lemon cake mix
3 eggs, divided
1 cup butter, melted & divided
8 ounces cream cheese, softened
1 teaspoon vanilla
2 cups powdered sugar
1 lemon, zest & juice, separated
1½ pints California Giant blueberries, separated
1 cup sugar
1 bunch fresh mint
2 cups fresh ricotta
16 ounces sour cream
¼ cup corn syrup, light
3 tablespoons gin
1 pint of California Giant blackberries, split
1 pint of California Giant raspberries

DIRECTIONS

For Gooey Butter Cake:
- - Preheat oven to 350 degrees.
- - Mix cake mix, 1 egg and 1/2 cup butter. Spray a 9” x 13” pan with non-stick spray and spread mixture over bottom; set aside.
- - In another bowl, beat cream cheese until smooth. Add in eggs, vanilla and butter; beat until combined. Mix in powdered sugar and continue to mix.
- - Mix in lemon zest, fold in 1½ cups blueberries, reserving remaining berries.
- - Spread on top of cake mixture in pan and sprinkle ½ cup blueberries on top.
- - Bake for about 40-50 minutes until center is set but still gooey.
- - Remove from oven and cool. Cut into 24 pieces, then in half; sprinkle with additional powdered sugar before serving.
For Sherbet:
- - Combine 1 cup water, sugar, mint and 24 juniper berries in a saucepan.
- - Simmer over medium heat, until sugar dissolves.
- - Remove from heat; cool completely.
- - Strain into large bowl.
- - Add ricotta, sour cream, corn syrup and lemon juice to the bowl and whisk until smooth.
- - Strain well, pour into ice cream maker and freeze according to manufacturers instructions.
- - Remove from ice cream maker, store in container and freeze until firm.
For California Giant Mixed Berries:
Mix remaining ½ pint California Giant blueberries, 1 pint Giant raspberries and 1 pint California Giant blackberries with gin. Add chiffonade of mint to taste, if desired. Let sit at room temperature for 15 minutes.
To Plate:
- - Cut blueberry gooey butter squares into half diagonally.
- - Warm cake and place three halves on a plate. Scoop sherbet and place on plate. Spoon berries on plate and serve.

Butter Cake with Lemon Ricotta and California Giant Mixed Berries

INGREDIENTS

DIRECTIONS

For Gooey Butter Cake:

For Sherbet:

For California Giant Mixed Berries:

To Plate:

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