Ricotta Cake with Blueberries

INGREDIENTS:

1 1/2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
3 large eggs
1 1/2 cups whole milk ricotta
1/2 teaspoon vanilla extract
1 stick unsalted butter, melted and cooled
1/4 cup blueberries

DIRECTIONS:

Preheat an oven to 350 degrees.

Spray a 9-inch cake pan with non-stick cooking spray. In a large bowl, combine the first four ingredients. In another large bowl combine eggs, ricotta, vanilla extract, and butter. Slowly combine the dry ingredients with the wet ingredients. Once combined, gently fold in the blueberries, careful not break them. Pour batter into cake pan and bake for about 60 minutes or until golden brown. Remove from oven to cool before slicing and dusting with confectioners sugar.

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