From the cookbook:

Go-To Dinners

Preheat the oven to 350 degrees.
Grease and flour a 9-inch round springform pan, shaking out any excess flour.

Place the butter and sugar in
the bowl of an electric mixer fitted with the paddle attachment and beat on
medium speed for 3 minutes, until light and fluffy, scraping down the sides of
the bowl as needed. With the mixer on low, add the eggs one at a time, mixing
well after each addition. Add the ricotta, sour cream, vanilla, and lemon zest
and mix well. (The batter will look curdled.)

In a small bowl, stir together
the flour, baking powder, and 1 teaspoon salt. With the mixer on low, slowly
add the dry ingredients to the batter, mixing just until incorporated. With a
rubber spatula, fold two thirds of the blueberries into the batter. Transfer
the batter to the prepared springform pan and smooth the top. Scatter the
remaining blueberries on the cake, pressing them lightly into the surface.

Bake for 45 to 55 minutes, until
a toothpick inserted in the center comes out clean. Transfer to a wire rack and
allow to cool in the pan for 15 minutes. Remove the sides of the pan and
lightly dust the top with the confectioners’ sugar. Serve warm or at room
temperature.

Copyright 2022, GO-TO Dinners, Clarkson Potter/Publishers, All Rights Reserved

From the cookbook