Blueberry Ricotta Cake

Here’s a delicious recipe for Blueberry Ricotta Cake:

Ingredients:

• 1 ¾ cups (220g) all-purpose flour
• 1 cup (200g) granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 3 large eggs
• 1 cup (240g) ricotta cheese (whole milk or part-skim)
• ½ cup (120ml) unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1 ½ cups (225g) fresh blueberries
• Powdered sugar, for dusting (optional)

Instructions:

1. Preheat the oven:
   Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan or line it with parchment paper.
2. Dry Ingredients:
   In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Wet Ingredients:
   In a large mixing bowl, beat together the eggs and sugar until light and fluffy. Add the ricotta cheese, melted butter, vanilla extract, and lemon zest. Mix until well combined.
4. Combine:
   Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
5. Add Blueberries:
   Gently fold in the blueberries, reserving a few to sprinkle on top if desired.
6. Bake:
   Pour the batter into the prepared springform pan. Sprinkle the reserved blueberries on top. Bake for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Cool:
   Allow the cake to cool in the pan for about 15 minutes before removing it. Transfer the cake to a wire rack to cool completely.
8. Serve:
   Dust with powdered sugar if desired. Serve the cake at room temperature or slightly chilled.

Enjoy your Blueberry Ricotta Cake with a cup of coffee or tea!