– 1 cup ricotta cheese – ½ cup unsalted butter, softened – ¾ cup sugar – 3 large eggs – 1 tsp vanilla extract – 1 tbsp lemon zest – 1¼ cups all-purpose flour – 1 tsp baking powder – ¼ tsp salt – 1 cup blueberries (fresh or frozen)
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment for easy removal and even baking.
In a large bowl, beat the ricotta, butter, and sugar together until light and creamy. This creates the moist base for your cake.
Add eggs one at a time, beating well after each. Stir in vanilla and lemon zest to brighten the flavor and balance the richness.
In another bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients and mix just until combined.
Gently fold in the blueberries using a spatula, being careful not to crush them. Even distribution ensures juicy bursts in every bite.
Pour the batter into the prepared pan, smoothing the top. Bake for 45–50 minutes, or until golden and a toothpick comes out clean.
Let the cake cool for 15 minutes in the pan, then transfer to a rack. Serve plain, dusted with powdered sugar, or with a dollop of whipped cream.