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Blueberry Ricotta Cake

There is no shame in using frozen blueberries (or raspberry for that matter). In the winter, it is difficult to rationalize paying so much for berries. The original recipe was for raspberries but I had some frozen blueberries and I think overall I prefer blueberries anyway so off I went...

Blueberry Ricotta Cake (Adapted from BonAppetit)

1 1/2 c flour
1 c sugar
2 t baking powder
1t salt
3 eggs
1 1/2 c ricotta
1 t vanilla
1/2 c butter, melted
1 c frozen blueberries (or fresh)

Line a 9" pan with parchment paper and grease pan. In a bowl whisk together flour, sugar, baking powder, and salt. In a separate bowl whisk together eggs, ricotta, and vanilla. Fold in dry ingredients. Fold in melted butter. Fold in 3/4 c of the blueberries. Pour into pan. Sprinkle with remaining 1/4 c blueberries. Bak at 350 for 50-60 minutes or until tester comes out clean. Cool 20 minutes in pan and then turn out.

This cake comes together super fast and even better can be kept at room temperature. You would think that the ricotta would make it a heavy cake, but it doesn't. It is quite light. You can sprinkle it with a little confectioner's sugar if you want to put your fancy pants on, but it's really not necessary.
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