1 1/2 cups cake flour

2 teaspoons baking soda

1/2 teaspoon kosher salt

1 cup ricotta cheese

1 cup granulated sugar

3/4 cups (1 1/2 sticks) unsalted butter, room temperature

2 teaspoons vanilla extract or vanilla paste

3 room temperature eggs, lightly whisked to break yolks

1 1/2 cups fresh blueberries, added in two increments

powdered sugar, optional garnish

Method:

1.   Preheat oven to 350ºF.

2.   Line an 8-inch cake pan with parchment paper on the bottom and sides. Set to the side – See kitchen note.

3.   In a large mixing bowl, add flour, baking soda and salt whisking to combine.

4.   In the bowl of an electric stand-mixer fitted with a paddle attachment, add ricotta, sugar, butter, vanilla and mix until evenly incorporated and smooth, approximately 30 seconds. One at a time, add eggs mixing until just combined before the next addition.

5.   In one addition, add dry ingredients to wet and combine until just incorporated. Remove bowl from mixer and by hand, carefully use a spatula to fold 1 cup of blueberries into the batter.

6.   Pour mixture into prepared cake pan and scatter the remaining 1/2 cup of blueberries on top to evenly cover.

7.   Place in preheated 350ºF oven and bake until light golden in color and an inserted toothpick comes back with just a few crumbs attached, approximately 55 minutes – 1 hour and 10 minutes.

8.   Remove from the oven and allow to cool on a wire rack for 15 minutes before inverting and fully cooling.

9.   Right before serving, if using powdered sugar, lightly dust the top, slice and serve.

Kitchen Note:  To help the parchment paper adhere to the sides and bottom of the cake pan, first spray the cake pan with cooking spray. To prepare the parchment paper, first trace the bottom and sides of the pan fitting for size before cutting. I usually fit the bottom before the sides using any extra scraps from the bottom to finish the sides.