Blueberry Ricotta Breakfast Cake

barefootcontessa.com

Sue Smith

Married 60 years, so that's 60 years of cooking experience. Wow! I can't believe it either! lol

10 tablespoons (1¼ sticks) unsalted butter, at room temperature

1 cup granulated sugar

3 extra-large eggs, at room temperature

1 cup whole-milk ricotta

2 tablespoons sour cream

1 teaspoon pure vanilla extract, such as Nielsen-Massey

1 teaspoon grated lemon zest

1¼ cups all-purpose flour

1 tablespoon baking powder

Kosher salt

2 cups fresh blueberries (12 ounces), divided

Sifted confectioners’ sugar, for dusting

Directions at barefootcontessa.com

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