Blueberry Lemon Ricotta Coffee Cake

Ingredients:

• Cake: 1 ½ cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, ½ tsp salt, ½ cup (1 stick) unsalted butter (softened), 1 cup whole-milk ricotta cheese, 3 large eggs, 1 tsp vanilla extract, zest and juice of 1 large lemon.
• Fruit & Topping: 1 ½ cups fresh blueberries (tossed in 1 tbsp flour), 2 tbsp coarse sanding sugar.

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
2. Beat butter, sugar, ricotta, and lemon zest together for 3–4 minutes until smooth and airy.
3. Beat in eggs one at a time, then add vanilla and lemon juice.
4. Gently fold in the flour, baking powder, and salt, followed by 1 cup of the flour-coated blueberries.
5. Transfer batter to the pan, scatter the remaining ½ cup blueberries across the surface, and sprinkle with coarse sugar.
6. Bake for 45–55 minutes until the top is golden brown and springs back lightly when touched.