Blueberry Ricotta Cake

Step 1

Place rack in center of oven; preheat oven to 350°F. Grease a 9” springform pan and line the bottom with a circle of parchment.

Step 2

In a bowl, combine flour, baking powder, and salt.

Step 3

In another bowl using an electric mixer, beat eggs, egg yolks, and Splenda Stevia Sweetener on high speed for 2 minutes.

Step 4

Add melted butter and mix until smooth. Add ricotta, sour cream, vanilla extract, and lemon zest. Beat on medium speed until blended.

Step 5

Add flour mixture and mix on low speed until combined.

Step 6

Transfer batter to prepared pan. Scatter blueberries evenly over the top.

Step 7

Bake for 60–65 minutes or until edges are lightly browned and cake is just set. Cool before slicing.