Blueberry Ricotta Cake

Pre-heat oven to 175°C / 347°F, grease your 9 inch / 23 cm springform pan and line the bottom with a ring of parchment paper.

Zest 2 lemons and massage the zest into the granulated sugar.

Cream butter with the lemon sugar until light and fluffy, then whip in the eggs one by one, vanilla extract, lemon juice then finally whip in the ricotta cheese.

Sift the flour, salt, baking powder, and baking soda together into the mixture and fold the dry ingredients into the wet ingredients using a rubber spatula just until combined. Then, fold in half of the blueberries.

Pour the cake batter into the prepared pan and smooth the top with an offset spatula. Then, place the remaining blueberries evenly on the top.

Bake the cake at 175°C / 347°F for 55-60 minutes or until a toothpick inserted comes out clean.

Let the cake completely cool, then prepare the lemon glaze by stirring together powdered sugar and freshly squeezed lemon juice.

Drizzle the glaze over the cake and decorate with freeezed dried blueberries or fresh blueberries. Serve with a scoop of vanilla ice cream or homemade chantilly.

Store any leftovers at room temperature in an airtight container for 2-3 days.