Going blueberry picking? It’s that time of year. Here’s an easy blueberry ricotta cake recipe I came up with after realizing I’d bought twice as much ricotta as I needed for a dinner recipe. This cake can also be made with frozen blueberries if you don’t have fresh ones on hand.
Blueberry Ricotta Cake
Nonstick vegetable oil spray
1-1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
3 large eggs
1-1/2 cups ricotta
1/2 teaspoon vanilla extract
1 stick unsalted butter, melted
1 cup fresh blueberries, divided
Preheat oven to 350°. Line a 9"-diameter cake pan with parchment paper and lightly coat with nonstick 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. Fold in butter, then 3/4 cup blueberries.
Pour batter into pan. Scatter remaining 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 unmolding.