Directions

• Preheat oven to 350 degrees and line the bottom and sides of a 9-inch spring form pan with parchment paper. Lightly coat parchment paper with cooking spray. Set aside.
• In a large mixing bowl, sift together flour, baking powder and salt. Whisk in sugar to combine.
• In a medium mixing bowl, whisk together eggs, ricotta and vanilla until smooth. In three stages, slowly whisk into dry ingredients. Mixture will be thick and dense.
• Lastly, whisk in melted butter until mixture is fully combined.
• Fold in 90% of fresh berries by hand. Pour mixture into prepared spring form pan. Top with remaining fresh berries.
• Bake for 50-60 minutes or until top is lightly browned and the center no longer giggles when jostled.
• Allow to cool for 30 minutes before transferring to a serving platter. Serve with fresh whipped cream or ice cream and enjoy!