Can I tell you how much I love this cake?

found a version of this cake in Bon Appetit a few years ago.  Seemed really simple, just a vanilla cake with fruit.  The thing is, it's so ridiculously easy that I found myself making it all the time.  Also, it's an all meal kind of cake.  Breakfast, snack, tea, dessert.  It's universal.  If you are a baker, you will always have the ingredients.  And if you are picky about stuff, the substitutions are endless.  I'm gonna give you the recipe below.  You're welcome.

The Whatever Fruit Cake

• 1 1/2 cups flour
• 1 cup sugar ( I like to reduce it to 3/4 cup sometimes depending on my mood)
• 2 tsp. baking powder
• 3/4 tsp. salt
• 3 eggs
• 1 1/2 cup ricotta cheese ( you can also use plain yogurt or sour cream)
• 1/2 tsp. vanilla extract
• 2 tbsp. lemon curd (you can also use other types of curd, marmalade or jam.  Any kind really.  It gives it another little layer of flavor)
• 1/2 cup (one stick) butter, melted
• 2 cups fruit (I use blueberries a lot but it works with pretty much any berry.  Frozen, not frozen...makes little difference. If you like some other kind of fruit, try it.  I mean, it won't be terrible even if it comes out weird.)

Preheat oven to 350.  Spray  a 9" x 13" cake pan with coat of vegetable oil spray.  Then line the bottom with parchment paper.  Spray again with veg oil.  whisk together all dry ingredients in a larger bowl.  Whisk eggs, ricotta (or whatever one you chose), vanilla and curd in a medium bowl.  Mix the dry ingredient into the wet until smooth.  Fold in melted butter and then gently fold in 1 cup of the berries.  Scrape batter into pan and sprinkle remaining cup of fruit on top.  If you're feeling kookie and you like cinnamon, sprinkle a little on top.  Or nutmeg, if that's what you're into.  A little dusting of sugar on top can be fun too.  Bake  until golden , about 50-60 minutes.  Let cool if you don't want to burn your hands getting it out of the pan.  Or just cut a piece right from the pan.  It's your cake.  I keep it wrapped in plastic or a ziplock for a few days (if it lasts that long).