Blueberry Ricotta Cake

So happy that blueberries are finally in season – and I have a reason to make a cake with the leftover ricotta in the fridge. This recipe would work with diced peaches or raspberries too!

• 10 tablespoons butter, room temperature
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 cup ricotta
• 2 tablespoons sour cream
• 1 teaspoon vanilla
• 1 teaspoon lemon zest
• 1 1/4 cups flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 2 cups blueberries, divided
• confectioners sugar

1. Grease a 9″ springform pan and line with parchment. Preheat oven to 350º.
2. In a large bowl, cream butter and sugar for 3 minutes. add eggs one at a time.
3. Mix in ricotta, sour cream, vanilla and lemon zest.
4. In a small bowl, whisk flour, baking powder, and salt. Add to the wet mixture and stir until just combined.
5. Fold in 2/3 of the blueberries, and pour into prepared pan. Sprinkle remaining blueberries on top. Bake for 45 to 55 minutes, testing with a toothpick. Let cool for 15 minutes then remove collar. Dust with confectioners sugar before serving.