Oh man you guys. We're in danger of becoming a meyer lemon dessert blog--meyers; for moderns?--which, well, danger may not be the right word. We're in serendipity?
Now that I think about it, dessert may not be the right word either, since I was imagining this as a kind of coffee cake.
Cake. Coffee cake. Meyers and sugar! Baking with meyers!
Pretty much all of that. And more. And oh man you guys. This is so good. It is like a cake of kind words. I'm sure you'll want to eat it in the afternoon sun with an old friend while you both sit in that way where, legs crossed, you kind of lean up and in to keep the secrets in the small space between you. Kind of like this, except less development-beside-a-golf-course. You're sepia-washed casual elegance. You're Meryl #63 back from Cannes sitting in the front window of a country home in the late winter. You both are.
4 tablespoons unsalted butter, melted and cooled a bit
2 cups whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup plus 2 tablespoons sugar (divided)
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup ricotta
1/2 cup milk
zest of two meyer lemons
juice of one meyer lemon (about two tablespoons)
10 ounces blueberries (if frozen, thaw them and sprinkle them with flour before incorporating)
Preheat the oven to 350° F and grease a 9 inch round cake pan.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
In a smaller bowl, beat the melted butter and 3/4 cup sugar until blended. Add the vanilla. Beat. Add the eggs one at a time. Beat. Add the ricotta and milk. Beat. Add the lemon zest and juice. Beat.
Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the blueberries.
Pour the batter into the cake pan and sprinkle with the remaining two tablespoons of sugar.
Bake for about 30 minutes, until a tester inserted in the center of the cake comes out clean.
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