Got this recipe from my sister-in-law. The use of frozen berries makes this doable year round. Got overnight guests? Surprise them with this to go with their morning coffee. Can be made two days in advance and stored tightly wrapped right on the kitchen counter.
1Preheat oven to 350° F; Line a 9”-diameter spring form cake pan with parchment paper and lightly coat with nonstick spray.
2Whisk flour, sugar, baking powder, and salt in a large bowl.
3Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by ¾ cup berries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining ¼ cup berries over top.
4Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at least 20 minutes before unmolding.