Blueberry ricotta cake

This was an incredibly delicious, fruity and fresh cake. It is moist, but not as dense as a traditional cheese cake.

Ingredients
3 eggs
0.5 cup sugar
6 tbsp melted butter
1 cup ricotta
1 cup sour cream
1 tsp vanilla
0.75 cup flour
0.5 tsp salt
1.25 tsp baking powder
1.5 cup fresh or frozen blueberries
cinnamon sugar

Preparation
Preheat oven to 350 F. Grease an 8-inch springform pan, pinching some nonstick parchment paper to the bottom (for easy removal).

Beat eggs and sugar until smooth.

Add the melted butter, ricotta, sour cream, vanilla extract. Beat until well-combined.

Add the flour, salt, and baking powder. Stir or beat gently until combined. Pour the batter into the pan.

Sprinkle the berries evenly on the top. Bake the cake for 50 minutes, until tester inserted into the middle comes out clean.

Remove cake from oven, sprinkle top heavily with cinnamon sugar. Allow to rest at room temperature for 30 minutes. Serve warm.