The best-vehicle-for-the-best-fruit cake. And the best topping: frosting.
1 ½ cups flour
1 cup sugar
1 ½ tsp baking powder
2 tsp salt
¼ lb butter - melted
1 eggs
¾ cup ricotta
1 TB lemon zest
1 cup blueberries
Mix together the dry ingredients, from the flour through the salt. Add in the wet from the butter through the ricotta. Fold in the lemon zest and the blueberries. Bake at 350 in a cake pan for 30 minutes. Once cool, you can top with lemon cream cheese frosting.
Lemon Cream Cheese Frosting:
1/2 lb butter
8 oz cream cheese
1 tsp vanilla bean paste
2 lemons
6 cups powdered sugar
2 TB milk
In a stand mixer beat the butter, cream cheese + vanilla bean paste. Zest + juice the lemons into the bowl and mix to combine. Slowly add the powdered sugar. Add the milk as needed to thin it out if it becomes too thick.
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