Don’t forget to lightly flour the blueberries to stop them from sinking through the cake towards the bottom (although it still tastes delicious if this does happen).
You need to scroll down the page for the English language recipe.
- 200 gr ricotta
- 150 gr sugar
- 240 gr cake flour
- 3 eggs
- 80 gr milk
- 1 tbsp of clarified butter (ghee) at room temperature
- Juice of 1 / 2 lemon
- 15 gr of baking powder
- 125 gr blueberries
- For the full recipe go here: Blueberry and Ricotta Cake.