Ingredients
- 4 large eggs
- 2/3 cup granulated sugar
- 8 tbsp unsalted butter
- 15 oz ricotta cheese
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1 tbsp lemon zest
- 8 oz blueberries rinsed and dried
- 1 cup powdered sugar
- 2 tbsp lemon juice
Steps
- Heat the oven to 350 F and grease a 9-inch round cake pan with butter.
- Beat the butter and granulated sugar in a large bowl until creamy.
- Beat in the eggs one at a time, then mix in the ricotta, sour cream, and vanilla.
- Whisk the flour, salt, and baking powder separately, then stir them into the ricotta mixture with the lemon zest.
- Fold in the blueberries and spread the batter in the prepared pan.
- Bake for 50 to 55 minutes, until the center is firm and a tester comes out clean.
- Cool the cake, then whisk the powdered sugar with lemon juice and drizzle it over the top.
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