We had some ricotta in the fridge that we needed to use up so of course I immediately started looking for baking recipes that used it. I found this blueberry ricotta cake with lemon drizzle on Pinterest and was really pleased with the result. It would make a great Easter brunch cake, but I do recommend making it the day before because the flavor really stood out the second day. If you don’t have sour cream you can sub greek yogurt, which is what I did!

Cake:

• 4 large eggs room temperature
• 2/3 cup granulated sugar
• 8 Tbsp unsalted butter melted (not hot)
• 15 oz ricotta cheese (about 2 cups)
• 1/4 cup sour cream
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp salt
• 2 tsp baking powder
• 1 Tbsp lemon zest from 1 large lemon
• 8 oz blueberries (1 1/2 cups), fresh or frozen

Lemon Glaze:

• 1 cup powdered sugar
• 2 Tbsp lemon juice freshly squeezed

Preheat oven to 350˚F. Grease a 9” springform pan and line the bottom with a ring of parchment. Whisk together flour, salt and baking powder and set aside. In a large mixing bowl, beat together eggs and sugar on high speed for 2 minutes until frothy. Blend in melted butter until smooth. Add the ricotta, sour cream, vanilla extract and lemon zest and beat on medium speed for 1 minute or just until blended. Add flour mixture and beat on low speed just until incorporated. Pour batter into prepared pan and sprinkle the blueberries evenly over the top. Bake in the center of oven at 350˚F for 60-65 min or until edges are lightly browned and cake appears set. It will still have a slight jiggle in the center. (My cake was done around 55 minutes but every oven is different so just keep a close eye on it towards the end.) Remove from oven and cool 20 minutes in the pan then transfer to a cake platter. Once cake is on the cake platter, you should be able to easily slide out the parchment from under the cake. To make the glaze, stir together the powdered sugar and lemon juice, adding more juice or sugar to get the consistency you want. Drizzle over the warm cake. At this point the original recipe said serve, but I would let it cool completely and store in the fridge to serve the next day.