Before anything else, gather all your ingredients. Having everything at hand makes the process smoother. Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it and lining the bottom with parchment paper.

In a bowl, sift together 1¼ cups of all-purpose flour, 1 tablespoon of baking powder, and a pinch of kosher salt. This helps to aerate the flour and ensures even mixing when combined with wet ingredients.

In a stand mixer or a large mixing bowl, cream together 10 tablespoons of softened unsalted butter and 1 cup of granulated sugar. Mix until the mixture is light and fluffy, about 3-4 minutes. It’s important to incorporate air for a lighter texture.

Add the 3 extra-large eggs one at a time, mixing well after each addition. Then, blend in the 1 cup of ricotta cheese and 2 tablespoons of Greek yogurt. Toss in the teaspoon of vanilla extract and the freshly grated lemon zest. Mix until everything is combined, but do not overmix.

Slowly add the dry mixture to the wet, mixing just until incorporated. Fold in 1½ cups of the blueberries gently.

Pour the batter into your prepared cake pan. Spread evenly, and sprinkle the remaining blueberries on top. Bake in your preheated oven for 45 to 50 minutes or until a toothpick comes out clean.

Once done, let it cool in the pan for 10 minutes before transferring it to a wire rack. Dust with sifted powdered sugar before slicing into beautiful portions. This cake is delightful warm, at room temperature, or even chilled.