Blueberry Ricotta Skillet Cake

The recipe for this fluffy, berry-filled cake was adapted from our friends at Bon Appétit. For a fun twist, switch out the blueberries for your favorite seasonal fruit.

Level

Intermediate

Prep time

15 minutes

Cook time

50-60 minutes

Serves

Cook it with our

Dual-Handled Pan

Ingredients

Nonstick vegetable oil spray
1 ½ cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
¾ teaspoon kosher salt
3 large eggs
1 ½ cups ricotta
½ teaspoons vanilla extract
1 stick unsalted butter, melted
1 tablespoon fresh lemon zest

Directions

Preheat oven to 350 degrees Fahrenheit. Grease a 10.25 Inch Dual Handle Pan with cooking spray.
Whisk flour, sugar, baking powder, and salt 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 lemon zest and ¾ cup blueberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining ¼ cup blueberries over top.
Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at least 20 minutes before unmolding.
Do Ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.