Step 1

Preheat oven to 350 degrees F and grease a 9-inch springform pan or cake pan lined with parchment paper.

Step 2

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.

Step 3

Add ricotta, sour cream, vanilla, and lemon zest and mix until just combined.

Step 4

In a small bowl, sift together flour, baking powder, and salt. Slowly add the dry ingredients to the wet until just incorporated.

Step 5

Transfer mixture to the prepared pan and pour blueberries evenly over the top.

Step 6

Bake for 55-60 minutes or until the center of the cake only has a slight jiggle.

Step 7

Allow cake to fully cool before slicing.