Light and moist Lemon Blueberry Ricotta Tea Cake with fresh lemon flavor and juicy blueberries.

Scale

1 cup ricotta cheese

3/4 cup granulated sugar

2 eggs

1/2 cup melted butter

1 tbsp lemon zest

2 tbsp lemon juice

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

1 cup blueberries

1 tsp vanilla extract

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1. Preheat oven to 350°F and grease cake pan

2. Whisk ricotta sugar eggs butter vanilla lemon zest and lemon juice

3. Mix flour baking powder and salt separately

4. Fold dry ingredients into wet mixture

5. Fold in blueberries coated with flour

6. Bake 40-45 minutes until golden

Use whole milk ricotta for best texture

Coat blueberries with flour to prevent sinking

Let cake cool before slicing