Lemon Blueberry Ricotta Cake

This delightful Lemon Blueberry Ricotta Cake combines the traditional elements of a classic Italian ricotta cake with a burst of fresh blueberries and zesty lemon. The moist, tender crumb and creamy texture create a perfect balance of sweetness, making it an ideal dessert for any occasion. It's a simple yet elegant treat that meets dietary needs by being rich in flavor without compromising on ingredients.

Ingredients:

• 1 cup ricotta cheese
• 1 cup granulated sugar
• 3 large eggs
• 1/4 cup lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup fresh blueberries
• Powdered sugar for dusting (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large mixing bowl, combine the ricotta cheese, granulated sugar, eggs, lemon juice, lemon zest, and vanilla extract. Mix until smooth.
3. In another bowl, whisk together the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the ricotta mixture, stirring until just combined.
5. Gently fold in the fresh blueberries, being careful not to overmix.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Dust with powdered sugar before serving, if desired.