In a small bowl mix the ricotta, sugar, and lemon zest. Put the sweetened ricotta in a quart size freezer bag.  In a medium size mixing bowl add the cake mix, eggs, water, limoncello and oil. Mix until blended.

Spray the bundt pan. Sprinkle raw sugar in the bottom of the pan, sprinkle the 1/2 – 1/3 cup of blue berries on top of the sugar. Fill the pan  two thirds full with the cake batter on top of the berries. Cut the tip of the sweet ricotta piping bag and pipe the ricotta around the cake batter.  Fill with remaining batter, with in  3/4 inch  to the top of the pan. YOU WILL NOT USE ALL THE BATTER.!  Remember this is a 7 inch pan, smaller than usual, you can save the batter for muffins or another use. Loosely cover the top of the bundt pan with a piece of foil.

Place 1 1/2 cups hot water into the Instant Pot, place the trivet down and set the bunt pan on top of the trivet. Place the lid on the instant pot, and set to sealing. Press the cake button, adjust to the normal setting for 45 minutes. Once the time is up, turn the instant pot off and carefully with a tea towel instantly release the steam.

When the steam is all released carefully take the lid off and remove the cake pan. Allow to cool 7 minutes, with a butter knife loosen the edges of the cake and invert onto a cake plate. Let the cake cool completely before putting on the glaze.

To make the glaze, in a small bowl add the powdered sugar, vanilla, lemon zest and start with one tablespoon limoncello, add more limoncello until the right consistency is achieved. Drizzle the glaze back and forth over the top of the cake. Before the glaze sets place some fresh blueberries in place on top of the cake.

Optional: Garnish with fresh lemon slices and fresh mint.