I’ve been teaching a lot of Italian cooking classes lately. While I love teaching all types of cuisines like Middle Eastern, Greek, Thai and French, Italian is just in my DNA. This week we ended one Italian cooking class with this luscious, gorgeous dessert called a Lemon Ricotta Cake with Fresh Blueberries and Whipped Cream. It’s fun to whip up—a cake batter with the classic European hint of lemon zest and a smooth, creamy and rich ricotta. (We made our own homemade ricotta in class for this cake!) It works well in a spring form pan. Just pour the batter into the pan, top it off with fresh blueberries and a little sprinkling of sugar and bake. If you’re not using a spring form pan, you will turn the cake over onto a plate and flip it over to reveal the berries on top. If you’re curious why lemon and blueberries pair so week in many desserts, this cake will satisfy your curiosity!