Blueberry Ricotta Cake
"Made with fresh blueberries, creamy ricotta cheese, and a zesty lemon glaze, this blueberry ricotta cake will make your taste buds explode!..."
INGREDIENTS
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170 g Unsalted butter (room temperature)
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250 g Granulated sugar
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3 Eggs (room temperature)
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1 teaspoon Vanilla extract
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Zest of 2 lemon
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3 tablespoons Lemon juice (freshly squeezed)
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250 g Ricotta cheese
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187 g All-purpose flour
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1½ teaspoon Baking powder
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½ teaspoon Baking soda
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½ teaspoon Salt
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375 g Blueberries (best if using fresh)
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120 g Powdered sugar
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2 tablespoons Lemon juice (freshly squeezed)
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Freezed dried blueberries (optional)
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Scoop of vanilla Ice cream (optional)
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