Easy Lemon Ricotta Cake With Blueberries

• 1 1/2 cups ricotta cheese
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 tablespoons lemon zest from 2 lemons
• 1/2 cup butter 1 stick melted, and cooled
• 1 1/2 cups all purpose flour
• 1 cup granulated sugar plus 2 tablespoons for topping
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 pints fresh blueberries
• 2 tablespoons powdered sugar

1. Preheat oven to 350 degrees.
2. Whisk together the ricotta cheese, eggs and vanilla in a large bowl.
3. Stir the lemon zest and the cooled melted butter into the cheese and egg mixture.
4. In another large bowl stir together the flour, 1 cup granulated sugar, baking powder, and salt.
5. Use a spatula to fold the flour mixture into the ricotta mixture until thoroughly blended.
6. Spoon the cake batter evenly into a cake pan that has been sprayed liberally with baking spray.
7. Top the cake batter evenly with the fresh blueberries and sprinkle the remaining 2 tablespoons of granulated sugar over the blueberries.
8. Bake in a preheated oven for 60 minutes, or until a toothpick inserted in the center of the cake comes out clean.
9. Remove the cake pan to a cooling rack and cool for 30 minutes.
10. Carefully invert the cake onto a large plate, and then invert the cake once again onto a serving plate so the blueberries are on top.
11. Cool the cake completely, and then sprinkle the top with powdered sugar before slicing and serving.

ricotta cheese, eggs, vanilla, lemon zest from, butter, flour, sugar, baking powder, salt, blueberries, powdered sugar

Taken from www.yummly.com/recipe/Easy-Lemon-Ricotta-Cake-with-Blueberries-1558872 (may not work)