Author Pam - For the Love of Cooking / Original recipe by Ina Garten
Equipment
Stand Mixer or Hand Mixer
9-inch Springform Cake Pan
Ingredients
1¼cupsall-purpose flour
1tbspbaking powder
1tspkosher salt
10tbspunsalted butter, at room temperature
1cup + 1 tbspwhite sugar, divided
3extra largeeggs, at room temperature
1cup whole-milk ricotta
2tbspsour cream
1tspvanilla extract
1tsplemon zest
12ozfresh blueberries, divided
Powdered sugar, for serving
Instructions
Preheat the oven to 350 degrees. Grease and flour a 9-inch springform cake pan or coat it well with cooking spray.
Combine the flour, baking powder, and salt together in a small bowl; mix well.
Beat the butter and 1 cup of sugar together in a large bowl of a stand mixer or with a hand mixer for 3 minutes, until light yellow and fluffy, scraping down the sides of the bowl as needed.
Turn the mixer to low and add the eggs, one at a time, mixing until combined. Add the ricotta, sour cream, vanilla, and lemon zest and mix well. Side Note: The batter will look a bit curdled.
Slowly add the dry ingredients to the batter, mixing until just combined. Fold in 8 ounces of the blueberries into the batter. Pour mixture into the prepared cake pan and smooth the top.
Scatter the remaining 4 ounces of blueberries on the cake, pressing them lightly. Sprinkle 1 tablespoon of sugar evenly on top of the cake.
Place into the oven and bake for 45-50 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and allow the cake to cool on a wire rack for 15 minutes.
When ready to serve, remove the cake from the pan and lightly dust with powdered sugar. Serve warm or at room temperature. Enjoy.