Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Then, incorporate the ricotta cheese, vanilla extract, lemon zest, and lemon juice. Mix until combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and finish with the flour mixture. Mix until just combined.
Gently fold in the blueberries with a spatula, taking care not to crush them.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar before serving, if desired.
Without a doubt! This cake is a showstopper that appeals to lovers of sweet and savory combinations. The bold coffee flavor paired with the creamy salted caramel frosting creates a decadent yet perfectly balanced dessert that’s ideal for celebrations, coffee breaks, or when you simply want to treat yourself. It’s unforgettable!