Add new recipe Blueberry Ricotta Breakfast Cake.

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+[[!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]]