[[!meta title="Blueberry Ricotta Breakfast Cake"]]

Adapted from (https://barefootcontessa.com/recipes/blueberry-ricotta-breakfast-cake)

3340 cal/recipe

## Ingredients

+ 10 tablespoons unsalted butter, at room temperature
+ 1 cup granulated sugar
+ 3 extra-large eggs, at room temperature
+ 1 cup whole-milk ricotta
+ 2 tbsp sour cream
+ 1 tsp pure vanilla extract
+ 1 tsp grated lemon zest
+ 1 1/4 cups all-purpose flour
+ 1 tbsp baking powder
+ 1 tsp kosher salt
+ 2 cups fresh blueberries (12 ounces), divided
+ 2 tbsp sifted confectioners’ sugar, for dusting 

## Directions

+ Preheat the oven to 350 F. 
+ Grease and flour a 9-inch round springform pan, shaking out any excess flour.
+ Cream butter and sugar in mixer until light and fluffy (about 3 min), scraping down the sides of the bowl as needed.
+ With the mixer on low, add the eggs one at a time, mixing well after each addition.
+ Add the ricotta, sour cream, vanilla, and lemon zest and mix well.
+ The batter will look curdled. Don't panic.
+ In a small bowl, stir together flour, baking powder, and salt.
+ With the mixer on low, slowly add the dry ingredients to the batter, mixing just until incorporated.
+ With a rubber spatula, fold two-thirds of the blueberries into the batter.
+ Transfer the batter to the prepared springform pan and smooth the top.
+ Scatter the remaining blueberries on the cake, pressing them lightly into the surface.
+ Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean.
+ Transfer to a wire rack and allow to cool in the pan for 15 minutes.
+ Remove the sides of the pan and lightly dust the top with the confectioners’ sugar.
+ Serve warm or at room temperature.

## Note

[[!tag ricotta "sour cream" blueberry]]