Moist and tender blueberry ricotta cake made with creamy ricotta cheese and juicy blueberries for a soft bakery-style texture.

Scale

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup butter softened

3/4 cup sugar

2 eggs

1 cup ricotta cheese

1 teaspoon vanilla extract

1 tablespoon lemon zest

1 cup blueberries

1 tablespoon flour

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1. Preheat oven to 350°F and prepare cake pan.

2. Whisk dry ingredients.

3. Cream butter and sugar.

4. Add eggs, ricotta, vanilla, and zest.

5. Mix in dry ingredients.

6. Toss blueberries in flour.

7. Fold into batter.

8. Bake until set and golden.

9. Cool before serving.

Do not overmix batter.

Coat blueberries in flour to prevent sinking.

Use full-fat ricotta for best texture.

Store chilled or at room temperature.