From King Arthur Baking titled Blueberry Breakfast Cake, this a cross between clafouti and a cheesecake. I serve it with vanilla ice cream as dessert. The recipe is a winner.

3 large eggs
½ cup + 2 tbsp granulated sugar
6 tbsp butter, melted
1 cup ricotta cheese
1 cup sour cream
1 tsp vanilla extract
1 cup all-purpose flour
½ tsp salt
1¼ tsp baking powder
1½ cups blueberries, fresh or frozen
cinnamon or icing sugar, for serving (optional)
 
Preheat the oven to 350F. Lightly grease an 8-inch/20-cm round cake or springform pan that’s at least 2 inches/5 cm deep. 

In a standing mixer using a whisk attachment, beat together the eggs and sugar until thick and lighter in colour. Add butter, ricotta, sour cream and vanilla.

Add flour, salt, and baking powder, mixing until combined.

Pour batter into the pan and scatter the berries evenly over the top.

Bake the cake for 45 to 50 minutes if using fresh berries (55 to 65 minutes for frozen) until the edges of the cake are lightly browned. The cake should be set throughout, although it will still jiggle when gently shaken.

Remove from the oven and let rest at room temperature for 30 minutes to firm up. Serve warm with cinnamon or icing sugar (if desired).

Store leftovers in the fridge for up to 5 days.