Lemon Ricotta Blueberry Cake

This light and refreshing Lemon Ricotta Blueberry Cake was the perfect Springtime dessert! Check out the recipe below.

Ingredients

• 1½ cups ricotta cheese

• 3 large eggs

• 1 teaspoon pure vanilla extract

• 1½ tablespoons lemon zest (from 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

• 1 pint fresh blueberries

Instructions

1. Preheat oven to 350 degrees.

2. Whisk together the ricotta cheese, eggs and vanilla in a large bowl.

3. Stir the lemon zest and the cooled melted butter into the cheese and egg mixture.

4. In another large bowl whisk together the flour, 1 cup granulated sugar, baking powder, and salt.

5. Use a spatula to fold the flour mixture into the ricotta mixture until thoroughly blended.

6. Pour the cake batter into a cake pan. Coat the pan with baking spray.

7. Top the cake batter with the fresh blueberries and sprinkle the remaining 2 tablespoons of granulated sugar over the blueberries.

8. Bake in a preheated oven for 60 minutes.

9. Remove the cake pan to a cooling rack and cool for at least 30 minutes.

10. Cool the cake completely before serving.