The recipe for this fluffy, berry-filled cake was adapted from our friends at Bon Appétit. For a fun twist, switch out the blueberries for your favorite seasonal fruit.
Level
Intermediate
Prep Time
15 minutes
Cook Time
50-60 minutes
Serves
8
Cook it With Our
Directions
- Preheat oven to 350 degrees F. Grease a 10.25 Inch Dual Handle Pan with cooking spray. Whisk flour, sugar, baking powder, and salt in a large bowl.
- Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by lemon zest and ¾ cup blueberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining ¼ cup blueberries over top.
- Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at least 20 minutes before turning out.
Pro Tip: Cake can be made 2 days ahead of time. Store tightly wrapped at room temperature.
Share: