1-Let’s dive into baking this Blueberry Lemon Ricotta Cake it’s simpler than you might think, and I’ll walk you through it with tips from my own kitchen adventures. Start by preheating your oven to 350°F (175°C) and greasing a 9-inch springform pan, which helps the cake release easily. This step takes about 12 minutes of prep, setting you up for success.

2-In a large bowl, beat the softened butter and 1 ¼ cups granulated sugar until combined, then add the drained ricotta and beat for 4-5 minutes until light and fluffy that’s a key tip for a great texture. Add the 3 large eggs one at a time, mixing well after each, and stir in 1 teaspoon vanilla extract, the zest and juice from 1 lemon, ½ teaspoon baking soda, and ½ teaspoon salt. Gradually mix in 1 ½ cups all-purpose flour just until combined, then gently fold in three-fourths of the 2 cups fresh blueberries.

3-Pour the batter into your prepared pan and sprinkle the remaining blueberries on top for a pretty finish. Bake for 55-65 minutes, or until a toothpick comes out clean if it browns too quickly, cover loosely with foil. After baking, cool in the pan for 15 minutes before removing the collar, then let it cool completely before dusting with 1 tablespoon powdered sugar.