Lemon Blueberry Ricotta Cake
Ingredients:
- 4 eggs
- 3/4 cup sugar
- 1/3 cup butter, melted and cooled
- 16 oz ricotta cheese
- 1/3 cup sour cream
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- Zest of 1 lemon
- 1 1/3 cups fresh blueberries
Preparation:
- Preheat and Prepare the Pan:
- Preheat your oven to 350°F. Grease a 9-inch springform pan or cake pan, and line the bottom with parchment paper.
- Mix Wet Ingredients:
- In a large bowl, beat the eggs and sugar together until the mixture is light and airy.
- Add the melted and cooled butter, and mix until well combined.
- Stir in the ricotta cheese, sour cream, vanilla extract, and lemon zest, mixing until just combined.
- Combine Dry Ingredients:
- In a separate small bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just incorporated.
- Assemble the Cake:
- Pour the batter into the prepared pan.
- Evenly distribute the fresh blueberries over the top of the batter.
- Bake:
- Bake the cake for 55-60 minutes, or until the center has only a slight jiggle.
- Remove from the oven and allow the cake to cool completely in the pan before slicing.
Enjoy your delicious Lemon Blueberry Ricotta Cake!