Thank you to Mary Levinski for providing this month’s featured recipe!
Blueberry-Lemon Brunch Cake
1 ½ cups flour
1 cup sugar
2 t. baking powder
¾ t. kosher salt
1 ½ T. European lemon zest
1 ½ cups ricotta cheese
½ t. vanilla extract
½ cup unsalted butter
1 ¼ cup frozen blueberries, divided
½ cup powdered sugar
1-2 T. milk
½ t. lemon extract
Preheat oven to 350 degrees. Line a 9” diameter cake pan with parchment paper and lightly coat with nonstick cooking spray. Whisk flour, sugar, baking powder, salt, and lemon zest 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 1 cup blueberries taking care not to crush the berries. Scrape batter into prepared pan and scatter remaining ¼ cup berries over the top.
Bake cake until golden brown and tester inserted into the center comes out clean, 50-60 minutes. Let cool at least 20 minutes before unmolding from the pan. Cool on a wire rack. When cool drizzle with icing.
Can be made two days ahead. Store tightly wrapped at room temperature.