Ingredients - 3 large Eggs
- 1/2 cup Granulated Sugar
- 6 tablespoons Melted Butter, cooled
- 1 cup Part-Skim Ricotta Cheese
- 1 cup Sour Cream
- 2 teaspoons Pure Vanilla Extract
- 3/4 cup All-Purpose Flour
- 1 teaspoon Salt
- 1/2 teaspoon Nutmeg
- 1 1/4 teaspoons Baking Powder
- 1 1/2 cups Blueberries, fresh or frozen
- 2 tablespoons Coarse Sugar
- 1 teaspoon Ground Cinnamon, divided
- Powdered Sugar, to garnish
Directions - Preheat the oven to 350°F. Butter an 8" round cake pan.
- In a large bowl, beat together the eggs and sugar until smooth. Add the butter, ricotta, sour cream, and vanilla. Mix until everything is well-combined.
- Add the flour, salt, nutmeg, ½ teaspoon of the cinnamon, and baking powder. Stir until just combined.
- Pour the batter into the pan, and scatter the blueberries evenly over the top.
- Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, mix the coarse sugar with the remaining
- Take the cake from the oven, and sprinkle the top heavily with the cinnamon-sugar mixture.
- Let the cake cool, and sprinkle with powdered sugar before serving.
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