Nonstick vegetable oil spray
1½ cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
¾ teaspoon kosher salt
3 large eggs
1½ cups ricotta
½ teaspoon vanilla extract or vanilla bean paste
½ cup (1 stick) unsalted butter, melted
1 cup blueberries
Preheat oven to 350°.
Line a 9”-diameter spring-form pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.
Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by ¾ cup blueberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining ¼ cup blueberries over top.
Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes.
Let cool at least 20 minutes before un-molding.
I added candied orange peels as a garnish.
Do Ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.
Want to make candied citrus peels click my link: http://www.canningandcookingathome.com/dianes-food-blog/candied-orange-peels
Recipe Adapted from: Alison Roman for Bon Appetite
Photos by: Diane Baker for Canning and Cooking at Home