Lemon Blueberry Ricotta Cake

This delightful Lemon Blueberry Ricotta Cake brings together the zesty brightness of lemons with the sweet burst of fresh blueberries. The ricotta adds a creamy texture, creating a moist cake that's perfect for any occasion. It's a simple yet extraordinary dessert that celebrates classic flavors with a touch of creativity, making it appealing for both casual and special gatherings.

Ingredients:

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

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, combine the ricotta cheese, granulated sugar, eggs, vegetable oil, vanilla extract, lemon zest, and lemon juice. Mix until smooth.
3. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Gently fold in the fresh blueberries.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 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.