Prep Time 15 mins Cook Time 60 mins
1 cup (120g) all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
3 large eggs room temperature
¾ cup (150g) granulated sugar
8 tablespoons (113g) butter melted and cooled
zest of one lemon
2 tablespoons lemon juice
16 ounces (460g) whole milk ricotta cheese see notes below
2 teaspoons vanilla extract
1 tablespoon powdered sugar plus more for dusting
1 ½ cups (200g) fresh blueberries
Preheat the oven to 350 degrees F and prepare a 9" springform pan by greasing the sides and lining the bottom with parchment paper.
In a medium-sized bowl, combine the flour, salt, and baking powder.
In a large bowl, whisk together the eggs and sugar until light and frothy.
Add the melted butter and mix until incorporated, then add the lemon zest, lemon juice, vanilla extract and ricotta and whisk until combined.
Slowly add the dry ingredients and mix just until combined.
Place the springform pan on a baking sheet and pour the batter into the prepared springform pan and smooth using a spatula.
Toss the blueberries with the powdered sugar, then sprinkle the blueberries on top of the batter.
Bake for 55-60 minutes until the cake is golden brown and a toothpick inserted in the center comes out clean.
Allow the cake to cool for 10-20 minutes before removing the springform. Dust with powdered sugar before serving and enjoy!