Adapted from (https://barefootcontessa.com/recipes/blueberry-ricotta-breakfast-cake)

3340 cal/recipe

Ingredients

• 10 tablespoons unsalted butter, at room temperature
• 1 cup granulated sugar
• 3 extra-large eggs, at room temperature
• 1 cup whole-milk ricotta
• 2 tbsp sour cream
• 1 tsp pure vanilla extract
• 1 tsp grated lemon zest
• 1 1/4 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp kosher salt
• 2 cups fresh blueberries (12 ounces), divided
• 2 tbsp sifted confectioners’ sugar, for dusting

Directions

• Preheat the oven to 350 F.
• Grease and flour a 9-inch round springform pan, shaking out any excess flour.
• Cream butter and sugar in mixer until light and fluffy (about 3 min), scraping down the sides of the bowl as needed.
• With the mixer on low, add the eggs one at a time, mixing well after each addition.
• Add the ricotta, sour cream, vanilla, and lemon zest and mix well.
• The batter will look curdled. Don't panic.
• In a small bowl, stir together flour, baking powder, and salt.
• With the mixer on low, slowly add the dry ingredients to the batter, mixing just until incorporated.
• With a rubber spatula, fold two-thirds of the blueberries into the batter.
• Transfer the batter to the prepared springform pan and smooth the top.
• Scatter the remaining blueberries on the cake, pressing them lightly into the surface.
• Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean.
• Transfer to a wire rack and allow to cool in the pan for 15 minutes.
• Remove the sides of the pan and lightly dust the top with the confectioners’ sugar.
• Serve warm or at room temperature.

Note