Blueberry Breakfast Cake

Preheat the oven to 350°F. Lightly grease an 8" round cake or springform pan that's at least 2" deep., In a large mixing bowl, using a whisk attachment, beat together the eggs and sugar until thick and lighter in color. Add the butter, ricotta, sour cream, and vanilla., Add the flour, salt, and baking powder, mixing until combined., Pour the batter into the pan and scatter the berries evenly over the top., Bake the cake for 45 to 50 minutes if using fresh berries (55 to 65 minutes for frozen), until the edges of the cake are lightly browned. The cake should be set throughout, although it will still jiggle when gently shaken., Remove from the oven and let rest at room temperature for 30 minutes to firm up. Serve warm with cinnamon or confectioners’ sugar (if desired)., Store leftovers in the fridge for up to 5 days.