Lemon Blueberry Ricotta Cake | 12 Tomatoes

Preheat oven to 350 degrees F and grease a 9-inch springform pan or cake pan lined with parchment paper.Add eggs and sugar to a large bowl and mix until light and airy. Add melted and cooled butter to the mixture and mix until well combined.Add ricotta, sour cream, vanilla, and lemon zest and mix until just combined.In a small bowl, sift together flour, baking powder, and salt. Slowly add the dry ingredients to the wet until just incorporated.Transfer mixture to the prepared pan and pour blueberries evenly over the top.Bake for 55-60 minutes or until the center of the cake only has a slight jiggle.Allow cake to fully cool before slicing.