Step 1

Preheat your oven to 350F and butter your spring form pan. Cut a circle of parchment paper and lay it on the bottom of the pan. Set aside.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and ricotta for 1 to 2 minutes until well mixed. Add in the eggs and mix for 30 seconds to 1 minute until smooth. Briefly mix in the almond extract, and lemon zest.

Step 3

In a small bowl, whisk together the flour, baking powder and salt. Add to the stand mixer bowl (I do this in two batches) and mix just until the batter is almost combined, with a few white streaks of flour remaining.

Step 4

Gently fold in the blueberries, mixing just until everything is well combined, but don't over-mix.

Step 5

Pour the batter into your prepared pan and spread it out so it's even. Sprinkle the 2 tablespoons of sugar evenly over the top of the batter.

Step 6

Bake for about 55-65 minutes. The cake should be risen and golden on top, and the center should not be wet, and you can use a toothpick to check.

Step 7

Remove and allow to partially cool in the pan before gently releasing from your springform pan. I let mine cool for about 15-20 minutes because this is a delicate cake. It can help to gently run the edge of a butter knife around the edge of the cake to help release it. Remove the parchment paper from the bottom of the cake and transfer to a wire baking rack and allow to fully cool.

Step 8

Sift powdered sugar over the top before serving, if desired.

Step 9

Leftover cake can be stored in the refrigerator for up to 3 days, and the cake can be frozen for longer storage.