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Blueberry Ricotta Breakfast Cake
Ingredients
  • 10 tablespoons (1 ¼ sticks) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 3 extra-large eggs, at room temperature
  • 1 cup whole-milk ricotta
  • 2 tablespoons sour cream
  •  
  • 1 teaspoon pure vanilla extract, such as Nielsen-Massey
  • 1 teaspoon grated lemon zest
  • 1 ¼ cups all-purpose flour
  • 1 tablespoon baking powder
  • Kosher salt
  • 12 ounces fresh blueberries (1 pint), divided
  • Sifted confectioners’ sugar, for dusting
Steps
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