Ingredients

The following ingredients have 4 Servings
  • 1½ cups ricotta cheese
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1½ tablespoons lemon zest (approximately 2 lemons)
  • ½ cup butter (melted and cooled)
  • 1½ cups all-purpose flour
  • 1 cup granulated sugar (plus 2 tablespoons for topping)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1½ pints fresh blueberries
  • 2 tablespoons powdered sugar

Instruction

  • Preheat oven to 350 degrees.
  • Whisk together the ricotta cheese, eggs and vanilla in a large bowl.
  • Stir the lemon zest and the cooled melted butter into the cheese and egg mixture.
  • In another large bowl stir together the flour, 1 cup granulated sugar, baking powder, and salt.
  • Use a spatula to fold the flour mixture into the ricotta mixture until thoroughly blended.
  • Spoon the cake batter evenly into a 9" round cake pan (or a 9" round springform pan) that has been sprayed liberally with baking spray.
  • Top the cake batter evenly with the fresh blueberries and sprinkle the remaining 2 tablespoons of granulated sugar over the blueberries.
  • Bake in a preheated oven for 60 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  • Remove the cake pan to a cooling rack and cool for 30 minutes.
  • Carefully invert the cake onto a large plate, and then invert the cake once again onto a serving plate so the blueberries are on top. Or, if using a springform pan, run a knife around the edge of the pan to loosen the cake before removing the collar.
  • Cool the cake completely, and then sprinkle the top with powdered sugar before slicing and serving.