180g caster sugar
50g plain flour
Juice of 2 unwaxed lemons
Zest of 1 lemon
Unsalted butter ( butter the tin)
Preheat oven to 150 C/300 F/gas mark 2
Whisk the ricotta, eggs and sugar until frothy.
Add the flour and lemon juice/zest and whisk until smooth.
Stir in the blueberries gently.
Butter a 20 cm cake tin and pour in the batter.
Bake for 30 minutes
Check the cake is set in the middle and leave for a further few minutes if required.
Cool and serve with Blueberry yoghurt or crème fraiche.
Try this with a chilled rich cream sherry